Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 4 banana pieces, 1 tablespoon sauce, and 1/2 cup ice cream)

Browned butter gives the dessert a rich, caramelized, almost nutty flavor. Choose firm bananas with no spots; they'll hold up better when cooked.

How to Make It

Step 1

Peel bananas, and cut bananas in half lengthwise. Cut each half crosswise into 2 pieces.

Step 2

Heat a large nonstick skillet over medium-high heat. Add butter to pan, swirling to coat. Cook butter 1 minute or until lightly browned. Add bananas; sauté 1 minute or until browned and tender, turning once. Add 1 tablespoon sugar, stirring gently until sugar dissolves. Place bananas in a medium bowl.

Step 3

Combine remaining 2 tablespoons sugar, juice concentrate, brandy, 1 tablespoon water, and salt in pan. Bring to a simmer; cook 1 minute. Drizzle sauce over bananas. Serve immediately over ice cream. Garnish with mint sprigs, if desired.

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