Wipe, trim and cut the meat into neat fillets; season. Peel and cut the bananas in quarters, coat with egg and breadcrumbs and fry in deep fat. Drain and keep hot until required. Fry the fillets in hot butter or fat for about 7 min., turning frequently. Drain, glaze and arrange in a circle on a hot dish. Place the bananas in the centre and pour some of the sauce round. Serve the remainder of the sauce separately.