Pan-Fried Bananas with Brandy

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


  • 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)


  • 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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