1/3 cup Grand Marnier, Cointreau or other orange liqueur, heated
1/4 cup slivered almonds, toasted for garnish, optional
Vanilla ice cream, optional
Directions
Lightly dust bananas with flour.
Melt butter in a large skillet over medium–high heat. Add bananas and sauté until lightly browned, about 45 seconds. Turn with a long metal spatula and brown second side for the same amount of time.
Pour in orange juice and Orange Cranberry Marmalade, bring to a boil and cook until reduced by half, about 1 1/2-2 minutes.
Add warmed liqueur and carefully ignite, spooning liquid over bananas.
Put 2 halves on each dessert plate and top with syrup. Top with a scoop of vanilla ice cream and sprinkle with almonds.