Peel the bananas and slice thickly.
Place in an ovenproof dish. Melt the marmalade with the grapefruit
juice and pour over. Sprinkle with the sugar. Cover with foil and bake
in a preheated oven at 180°C/350°F/gas mark 4 for about 30 minutes
until cooked through, basting occasionally with the sauce. Scatter the
cherries and angelica over and serve hot with Brandy Snaps.