- 1 tablespoon butter
- 1/4 cup chopped pecans
- 2 medium bananas, sliced
- 1 tablespoon blackstrap molasses
- 1 tablespoon brandy
- In a medium skillet, melt butter over high heat; add pecans and stir 1 minute to lightly toast nuts. Stir in bananas and molasses; cook 1 minute. Add brandy and cook another 2 to 3 minutes.
- Remove from heat and serve immediately, or pour into covered container and refrigerate. If refrigerated, when ready to serve; bring topping to room temperature or gently warm over low heat.
08/17/2019
recipepes.com
brandied bananas, recipe
PT15M
PT1H
5
455 calories