Pan-Fried Bananas with Brandy

Pan-Fried Bananas with Brandy Recipe

This is one of the first dishes I cooked when I was studying. The orange butter is my adaptation of the original dish.–José Pizarro

LC Boozy Bananas In No Time Note

A riff on a Southern classic, these boozy bananas take their sweet richness from a spoonful of coconut cream and their unexpectedly citrusy lilt from orange juice simmered to a syrup. (Though next time you have a hankering that just can’t wait, you could probably do without the reduced juice, simply in the interest of saving time.)

Pan-Fried Bananas with Brandy Recipe

  • Quick Glance
  • 15 M
  • 25 M
  • Serves 4

Ingredients

  • 1 1/4 cups freshly squeezed orange juice (from about 4 oranges)
  • 4 large firm, medium-ripe bananas
  • 3 tablespoons unsalted butter
  • 3 tablespoons light brown sugar
  • 1 tablespoon brandy
  • 1 tablespoon water
  • Large pinch salt
  • Coconut cream, chilled, for lavishing (from a can of coconut cream or skimmed from the top of a can of coconut milk)

Directions

  • 1. Pour the orange juice into a small pan and simmer vigorously until reduced to about 3 tablespoons, about 20 minutes.
  • 2. Meanwhile, peel the bananas and cut each in half crosswise, then cut each half in half lengthwise.
  • 3. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons butter and heat until it’s melted and nutty brown. Add the bananas and quickly sauté until lightly browned and just tender, about 1 minute, turning once halfway through with a spatula. Sprinkle 1 tablespoon sugar over the butter and gently shake the skillet until the sugar has dissolved, then carefully divvy the bananas among 4 dessert plates.
  • 4. Add the remaining sugar and butter, reduced orange juice, brandy, water, and salt to the skillet and simmer for 1 minute. Drizzle the sauce over the bananas and serve with a spoonful of coconut cream.
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Testers Choice

Testers Choice
Testers Choice
Larry Noak

Mar 15, 2013

This recipe couldn’t be simpler or more delicious. Simmering down the orange juice took a bit over 20 minutes. As the juice cooked down, it became almost neon in appearance. I’d recommend using a spatula to remove the cooked bananas as I found they didn’t all survive my tongs. A ton of flavor with very little time or energy!

Testers Choice
Deitra Walter

Mar 15, 2013

A simple, elegant dessert without much effort. The nutty flavor of the browned butter paired well with the delicate sweetness of the bananas. Topped with the wonderful orangey-caramel brandy sauce and balanced by the creaminess of the coconut cream, this dessert makes a flavorful end to any meal.

Testers Choice
Shannon Parrish

Mar 15, 2013

Wow—this is an amazing and memorable dessert. The sauce is unbelievably flavorful and the drizzle of coconut cream is a must, as it provides a great balance to the slightly tart sauce. It comes together quickly and includes simple ingredients that are easy to keep on hand for those last-minute dessert cravings. I was impressed with how combining so few ingredients could come together to achieve such greatness. For some added texture, consider topping this dessert with a handful of toasted chopped walnuts or pistachios. l found that while the quantity of bananas in the recipe serves 4, the sauce could be doubled. Two of us polished off the sauce in one sitting—it’s that good. I’d a hard time finding coconut cream, but discovered that if you put a can of coconut milk in the refrigerator, the cream will rise to the top. I loved the use of the coconut cream! With the addition of the nuts for a great texture balance with the soft bananas, I’d give this recipe a 10!

Testers Choice
Karen Depp

Mar 15, 2013

This is a straightforward recipe that highlights the natural flavor of the bananas. It’s good exactly as written, except for the coconut cream—mine refrigerated to a solid state. Perhaps coconut milk was used in the recipe and not cream? I think this’d be just as good as bananas Foster (well, almost) if it were served over a scoop of ice cream!

Testers Choice
Joan Osborne

Mar 15, 2013

I decided to halve this recipe since it was only hubby and me, but I’m happy I got enough ingredients to make this one again since we both loved it. We really enjoyed the addition of the coconut cream; the cold went well with the hot bananas and syrup. The orange juice and brandy added such a nice touch and I was surprised that it wasn’t overly sweet with the brown sugar. This is a recipe I’ll be using again. It’d be a great entertaining dessert since you could do the reduction of the orange juice ahead of time and then it only takes a few minutes to finish the dish.

Comments
Comments
  1. sundiegoeats says:

    Nice addition of the orange and coconut cream to make this a little more complex. Serving over ice cream would probably be fantastic!

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