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1
For the chocolate sauce: Combine the chocolate and 1/4 cup water in a heavy small saucepan.
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2
Stir over medium-low heat until the sauce is melted and smooth.
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3
Remove from the heat.
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4
Stir in small pinch cayenne pepper.
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5
Set aside.
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6
For the bananas: Place the brown sugar in a pie dish or on a plate.
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7
Toss the bananas in the brown sugar until nicely coated.
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8
Melt the butter in a heavy large skillet over medium-high heat until the butter becomes golden brown.
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9
Add the bananas to the hot pan cut-side down.
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10
Turn the bananas over as soon as they are golden brown and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy).
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11
Divide the bananas between 2 shallow bowls or plates.
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12
Spoon the chocolate sauce over the bananas.
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13
Sprinkle with the toasted almonds, and serve immediately.
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14
Cook's Notes: To toast the almonds, arrange them in a single layer on a baking sheet.
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15
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
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16
Cool completely before using.
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17
An alternate way to melt the chocolate is to combine the chocolate and water in a small metal bowl over a small saucepan of simmering water, and stir the chocolate mixture until melted and smooth.
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18
Remove the bowl from over the water and set aside.
