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.
Ingredients
- 1 1/4 cups fresh orange juice, (from about 4 oranges)
- 4 large firm, medium-ripe bananas
- 3 tablespoons (1 1/2 oz) 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)
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 278kcal | Carbohydrates: 48g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 6mg | Fiber: 4g | Sugar: 32g