Brandied Bananas

6 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Recipe by  chervilla

“This is a quick and easy dessert topping that goes great with ice cream or pound cake. It also is quite tasty with pears or berries!”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.

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Reviews (6)

Rate This Recipe


Easy, simple and awesome - used Grand Marnier instead of brandy.



Easy enough to make but next time I will use brown sugar instead of molasses. I used rum instead of brandy.



So yummy! I used a little more butter, bourbon instead of brandy (that's what I had) and no nuts. So yummy! Next time I will try with nuts!

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Amount Per Serving (4 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Frozen Bananas


next recipe:

Slow Cooker Bananas Foster