Ingredients
1 tablespoon butter
1/4 cup chopped pecans
2 medium bananas, sliced
1 tablespoon blackstrap molasses
1 tablespoon brandy
Directions
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.
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