I made this dessert for my kids a couple weeks ago and before I finished cleaning up, my oldest boy wanted another helping.

Well, needless to say, I made it for him.

This recipe is so well flavored and light, I understand now the next time, I am doubling up. Before giving you a taste treat however, let me tell you a little known fact about bananas and latex allergies.

Like avocados and chestnuts, bananas and plantain contain substances called chitinases that are associated with the latex-fruit allergy syndrome.

There is strong evidence of the cross-reaction between latex and these foods.

If you have a latex allergy, you may very likely be allergic to these foods as well.

Processing the fruit with ethylene gas increases

these enzymes; organic produce not treated with gas will have fewer allergy-causing compounds. In addition, cooking the food may deactivate the enzymes.

Easy and Elegant Warm Caramel Bananas

Now that we are between strawberry season and the assumption that New England's apple picking time will be a great one, here is a recipe that would be perfect for this time of year. The addition of real vanilla bean ice cream would only add to the glory of this dessert.

2 T. butter or margarine

1/3 c. brown sugar

3/4 c. plain yogurt or sour cream

2 bananas, peeled

1/2 c. granola or dry roasted peanuts

1/2 c. whipped topping, divided

1/4 c. chocolate chips, melted and optional

Melt butter in large skillet on medium

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heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add 1/2 the yogurt; cook 1 min. Cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and half granola to skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce. Spoon bananas evenly into 2 dessert dishes; top with remaining sauce, dollop remaining yogurt on top, followed by remaining granola. If desired, drizzle the melted chocolate on top of bananas.