Ingredients
- 4 tablespoons unsalted butter
- 2 bay leaves
- 2 tablespoons fresh lemon juice
- 1 cup fresh orange juice
- 1 cup packed light brown sugar
- 2 tablespoons brandy
- Pinch salt
- 6 ripe bananas, peeled and cut on the bias into 1/3-inch slices (about 1 quart)
- 1/4 to 1/2 teaspoon fresh coarsely ground black pepper
- Store bought chocolate cake or ice cream, for serving
Directions
In large skillet over high heat, melt the butter and cook until it browns, about 3 minutes. Add the bay leaves and stand back (it may pop). Add the lemon juice, orange juice, brown sugar, brandy, and a pinch of salt. Bring the mixture up to a boil. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency, about 5 minutes. Remove the pan from the heat. Add the bananas and pepper. Stir to coat the bananas evenly. Serve immediately spooned over cake or ice cream.
Cooking Notes: You can make the sauce hours ahead of time. Just add the fruit after you bring the sauce back to a simmer. The fruit should be a little cool inside. Serve it with a good, store bought chocolate cake or spoon it over your favorite ice cream.
















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By NewSous
on June 25, 2011
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This recipe is so incredible. I had sugary tears dripping down my face as my husband and I high fived over the perfect french toast topping. Thanks to Chef Chiarello for posting this recipe! I can't wait to make this again!
By rgmom14
Moriarty, NM
on December 29, 2006
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Served on a cold winter day, or a cool summer evening this dish is devine. Cool and sweet yet not so rich that cleaning your bowl is painful. I served this dish over vanilla icecream, even my picky eaters were asking for seconds.
By jchendorai
Washinton DC
on October 08, 2006
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Great combination easy and tasty. Two changes to make this healhty, substitute your favorite natural frozen yogurt for ice cream and use a natural spread instead of butter....
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