• 3  tablespoons dark brown sugar
• 2  teaspoons cornstarch
• 1  can (8¹/₄ ounces) crushed pineapple (undrained)
• 1  tablespoon butter
• ¹/₈ teaspoon almond extract
• ¹/₄ teaspoon grated lemon peel
• 1  tablespoon lemon juice
• ¹/₄ cup butter
• 4  firm bananas, peeled
• 2  tablespoons flaked coconut

1. Mix sugar and cornstarch in a saucepan. Add pineapple with syrup, 1 tablespoon butter, and almond extract; mix well. Bring to boiling, stirring constantly until thickened.
2. Remove from heat and stir in lemon peel and juice. Set the sauce aside.
3. Heat ¹/₄ cup butter in a heavy skillet. Add bananas; turn them by rolling to cook evenly and brown lightly. (Do not overcook or fruit will lose its shape.)
4. Allowing one-half banana per person, serve at once topped with the warm pineapple sauce. Sprinkle with coconut.

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