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.
Pan-Fried Bananas with Brandy
- Quick Glance
- 15 M
- 25 M
- Serves 4
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.
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!