Browned Butter Bananas with Orange-Brandy Sauce
(Dessert)

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)

DIRECTIONS

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

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; saute 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.

Calories: 293 (18% from fat). Fat: 5.8g (sat 3.7g, mono 1.1g, poly 0.2g). Protein: 4.2g. Carbohydrate: 62.1g. Fiber: 3g. Cholesterol: 16mg. Iron: 0.6mg. Sodium: 164mg. Calcium: 112mg.

SERVINGS: 6 (serving size: 4 banana pieces, 1 tablespoon sauce, and 1/2 cup ice cream)

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

Recipe from Cooking Light, APRIL 2008.