2 bananas, pitted and thinly sliced
1/2 cup water
1 (8 ounce) can whole kernel corn, drained, juice reserved
1 cup granulated sugar
6 ounces canned baked goods
1 tablespoon vegetable oil
Place bananas in a large bowl. Peel bananas. Cut into small wedges and place 2 inches apart onto plates or bowls; cool and cut into wedges. Heat oil in a skillet over medium heat. Make a well in the center of each piece of fruit, inserting a fork into the stem. Pull edges together and crumble fruit. Serve as a sandwich, or in muffins or oat/kome.