My mother-in-law didn't much like cooking. In fact she didn't enjoy any sort of housework, though she did it. She would much rather be acting in a play - she was a stalwart of Wellington Repertory, and before that a leading light in amateur theatricals in Otaki. So this recipe was treasured for its simplicity, as well as its deliciousness. It is still treasured in our family. (For 2 servings - multiply as necessary) Combine 1/2 cup sugar, 1/2 cup water and the juice of 2 medium lemons. Heat and stir till the sugar dissolves. Pour the hot syrup over 4 bananas, sliced once lengthwise and once crosswise, in a serving dish. Chill overnight or for several hours. Serve with whipped cream. Note: I find it best to make sure the bananas are cut side down, otherwise the cut surfaces can go a bit brown. Often I add some of the rind of the lemons (pared off with a potato peeler) to the hot water, for extra flavour, and remove it before adding the syrup to the bananas.