Possibly my favorite non-chocolate dessert recipes is Sauteed Bananas from Moosewood Restaurant Cooks at Home. I highly recommend the recipe. Once when I served it to a guest, he looked at Paul and said "Do you eat like this all the time?" Paul said "Yep, pretty much."
I can't even tell you how long or how many times I've made sauteed bananas. And yet, somehow, we always seem to be in such a hurry to dive in that we fail to take a picture of it. Tonight, I had planned on making the dessert when my folks were over, but I had one too ripe banana and a slew of too green bananas. Paul recommended I do the Asian Pears instead. Yum! It's safe to say the base syrup for the dish must be good with any fruit. Our dessert wasn't quite as successful because the pears were warmed, but not softened. A softened fruit the texture of pie-sliced apples would have required more time and likely a different cooking method (like slow cooking). Anyway, we thought it was a nice light dessert and were happy for it, but I think I'll always prefer it with bananas, the original way.
One thing that makes the dish so popular is that we almost always have all the ingredients on hand: bananas, cinnamon, orange juice, and ice cream or yogurt to go under it. Secondly, it's an amazingly quick and easy to make, warm dessert that can be sized to the number of guests (provided it's under about 8) without difficulty. Again, I highly recommend it.
By the way, I think I also always make the dish with walnuts. It's nice to make a little extra syrup and saute the walnuts with the bananas. I've also just left them raw and sprinkled them on top.