|Firm ripe bananas||3 Large|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||6 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Lime juice/Lemon juice||2 Tablespoon|
|Mexican cream/Sour cream||3⁄4 Cup (12 tbs)|
Peel bananas and slice diagonally 1/4 inch thick.
Pour orange juice into a small, shallow bowl.
Mix brown sugar and cinnamon in another bowl.
Melt 1 tablespoon of the butter in a 9 inch frying pan over medium heat.
Dip a third of the banana slices into orange juice and then into brown sugar mixture.
Add to pan and cook until lightly browned and glazed on both sides.
Spoon into 2 shallow dessert dishes.
Repeat with remaining bananas.
When all are cooked, add lime juice and any remaining orange juice and brown sugar mixture to pan.
Cook over medium heat, stirring, until mixture boils and becomes syrupy.
Pour evenly over bananas.
Top each serving with a dollop of Mexican Cream.