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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Browned Butter Bananas with Orange-Brandy Sauce

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

Cooking Light APRIL 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 18%
  • Fat: 5.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.2g
  • Carbohydrate: 62.1g
  • Fiber: 3g
  • Cholesterol: 16mg
  • Iron: 0.6mg
  • Sodium: 164mg
  • Calcium: 112mg
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Browned Butter Bananas with Orange-Brandy Sauce recipe

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