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Browned Butter Bananas with Orange-Brandy Sauce

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.

Ingredients

  • 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)

Nutrition Information

  • calories 293
  • caloriesfromfat 18 %
  • fat 5.8 g
  • satfat 3.7 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 4.2 g
  • carbohydrate 62.1 g
  • fiber 3 g
  • cholesterol 16 mg
  • iron 0.6 mg
  • sodium 164 mg
  • calcium 112 mg

How to Make It

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

  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.

  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.