Browned butter gives the dessert a rich, caramelized, almost nutty flavor. Choose firm bananas with no spots; they'll hold up better when cooked.
4 medium bananas
1 1/2 tablespoons butter
3 tablespoons brown sugar, divided
2 tablespoons thawed orange juice concentrate
1 tablespoon brandy
1 tablespoon water
1/8 teaspoon salt
2 cups vanilla low-fat ice cream
Mint sprigs (optional)
How to Make It
Peel bananas, and cut bananas in half lengthwise. Cut each half crosswise into 2 pieces.
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.
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.
Not only does this dessert taste great, it is so simple to make. Great for a special occasion when you want to spend time with your guests instead of being in the kitchen. Its great for tweaking too! I substituted Bacardi Rum for the brandy, and partially added an Orange liquer (ie Cointreau) for part of the o.j. The kick of the alcohol is a great (but not overwhelming) addition to the creaminess of the butter. A low fat vanilla ice cream is the perfect compliment to this dish! I would definately use bananas that still have a bit of green. The firmness helps with turning and removing the bananas.
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