Broiled Brown Sugar-Vanilla Bananas atop Ricotta

This recipe is from Martha Stewart’s magazine, but it’s not on her website, so I found a link here.
This was VERY easy and very tasty. All four of us really enjoyed it. I adore Bananas Foster, but Hubby has a serious rum aversion (an instance of over-indulgence in Belize MANY years ago has permanently scarred him), so I’ve never made it for the family. When I saw this recipe, I thought it might be a way to serve the kids cooked bananas without forcing Hubby to endure the rum.
Make sure that you use dishes that are wide enough; mine were a little small, so the bananas didn’t lie as flat and look as pretty as Martha’s did in the original photo, which you can barely see here:

Mine still looked OK, though, and you know what Julia Child said…”It’s so beautifully arranged on the plate, you know someone’s fingers have been all over it.”
Speaking of plates, isn’t this one just the most perfect thing EVER? This came as a set, with the bowls, and is probably meant to serve condiments or snacks, but for a family of four, it can be for ANYTHING. I love Target.

(That’s the ricotta, before I put the bananas in.)
I digress. Use the water specified in the recipe VERY sparingly. I used a bit to much and ended up with a bit of a “sauce”, rather than a crust, but it was still delicious. It also took a few minutes longer to cook in my oven than the recipe directed, so just watch it very carefully as it cooks. Quite yummy and actually fairly healthy.