Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Lorrie Hulston
Recipe by Cooking Light April 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

293 calories; calories from fat 18%; fat 5.8g; saturated fat 3.7g; mono fat 1.1g; poly fat 0.2g; protein 4.2g; carbohydrates 62.1g; fiber 3g; cholesterol 16mg; iron 0.6mg; sodium 164mg; calcium 112mg.
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