Browned Butter Bananas with Orange-Brandy Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Browned butter gives the dessert a rich, caramelized, almost nutty flavor. Choose firm bananas with no spots; they'll hold up better when cooked.

Yield:

4 servings (serving size: 4 banana pieces, 1 tablespoon sauce, and 1/2 cup ice cream)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Lorrie Hulston,

April 2008