1 tablespoon butter
¼ Cup Chopped Pecans
2 Medium Bananas, Sliced
1 Tablespoon Blackstrap Molasses
1 Tablespoon Brandy or Brandy or Rum Extract
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. Step 2 Remove from heat and serve at once with ice cream or shortbread cookies.