Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups fresh orange juice ((from about 4 oranges))
  • 4 large firm, medium-ripe bananas
  • 3 tablespoons (1 1/2 oz) unsalted butter
  • 3 tablespoons light brown sugar
  • 1 tablespoon brandy
  • 1 tablespoon water
  • Large pinch salt
  • Coconut cream (chilled, for lavishing (from a can of coconut cream or skimmed from the top of a can of coconut milk))

Instruction

  • Pour the orange juice into a small pan and simmer vigorously until reduced to about 3 tablespoons, about 20 minutes.
  • Meanwhile, peel the bananas and cut each in half crosswise, then cut each half in half lengthwise.
  • Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons butter and heat until it’s melted and nutty brown.
  • Add the bananas and quickly sauté until lightly browned and just tender, about 1 minute, turning once halfway through with a spatula. Sprinkle 1 tablespoon sugar over the butter and gently shake the skillet until the sugar has dissolved. Remove from the heat.
  • Carefully divvy the bananas among 4 dessert plates. Add the remaining sugar and butter, reduced orange juice, brandy, water, and salt to the skillet and simmer for 1 minute. Drizzle the sauce over the bananas and serve with a spoonful of coconut cream.