Pan-Fried Bananas with Brandy

These pan-fried bananas with brandy are a lot like bananas Foster minus the flambé. It’s a New Orleans-style dessert full of boozy bananas lavished with brown sugar, butter, brandy, and coconut cream.

A white plate of pan-fried bananas with brandy that have been drizzle with coconut cream with a fork resting on either side.

These pan-fried bananas with brandy are a riff on that Southern classic, bananas foster, and take their sweet richness from a spoonful of coconut cream and their unexpectedly citrusy lilt from orange juice reduced to a syrup. No flaming requiring. (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.)–Renee Schettler

Pan-Fried Bananas with Brandy

  • Quick Glance
  • (1)
  • 15 M
  • 25 M
  • Serves 4
5/5 - 1 reviews
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Pour the orange juice into a small pan and simmer vigorously until reduced to about 3 tablespoons, about 20 minutes.

Meanwhile, peel the bananas and cut each in half crosswise, then cut each half in half lengthwise.

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. Remove from the heat.

Carefully divvy the bananas among 4 dessert plates. 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. Originally published March 15, 2013.

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Recipe Testers' Reviews

This pan-fried bananas with brandy 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!

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 loved the use of the coconut cream! 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. With the addition of the nuts for a great texture balance with the soft bananas, I’d give this recipe a 10!


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  1. I’ve done something like this for years for brunch as a side dish. Began with butter and brown sugar, and eventually added bourbon, cognac or Grand Marnier. If you flame it, it dazzles the crowd. A fine go-with for many morning foods. My bananas tend to be underripe so they stay firm. No-recipe cooking at its best.

  2. 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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