Brandied Bananas Recipes

BRANDIED BANANAS RECIPE

Steps:

• In a medium non-stick skillet, melt the butter over medium-high heat. Add the brown sugar and salt and stir until the sugar is melted. When the mixture begins to bubble, add the brandy stir continuously until the sauce has incorporated the liquid. Let simmer for 1minute.
• Add half the sliced bananas to the pan and stir to coat with sauce. Reduce heat to medium-low and cook for 1-2 minutes, depending on ripeness of bananas.
• Remove pan from heat, add remaining bananas. Stir gently to combine.
• Serve hot, warm or chilled with cookies, ice cream or banana pudding.

BRANDIED BANANAS

Steps:

• In a saucepan, combine the brown sugar, butter, brandy, and spices. Heat and stir until combined. Keep warm.
• Coat a 2-quart square (8x8x2-inch) baking dish with nonstick cooking spray. Add bananas and pecans. Top with the brown sugar mixture.
• Bake, uncovered, in a 350 degree F oven for 12 to 15 minutes or until heated through. (Or place bananas and pecans in a 2-quart square microwave-safe baking dish. Top with brown sugar mixture. Cover and microwave on 100 percent power (high) for 3 minutes, stirring gently once. Serve warm with ice cream or frozen yogurt, if you like. Makes 8 servings.

BANANA FLAMBE

Steps:

• In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur.
• Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match.

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.