Think bananas Foster without the vanilla ice cream. It’s a plate full of boozy bananas lavished with brown sugar, butter, brandy, and coconut cream.
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
- Quick Glance
- 15 M
- 25 M
- Serves 4
- 1 1/4 cups fresh 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.
Recipe Testers Reviews
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!
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.
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!
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!
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.