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.