Peel bananas, and cut bananas in half lengthwise. Cut each half crosswise into 2 pieces.
Heat a large nonstick skillet over medium-high heat. Add butter to pan, swirling to coat. Cook butter 1 minutes or until lightly browned. Add bananas, saute 1 minute or until browned and tender, turning once. Add 1 T. sugar, stirring gently until sugar dissolves. Place bananas in a medium bowl.
Combine remaining 2 T. sugar, juice concentrate, brandy, 1 T. water, and salt into pan. Bring to a summer; cook 1 minute. Drizzle sauce over bananas. Serve immediately over ice cream. Garnish with mint springs, if desired.
4 servings: 293 calories, 5.8g fat, 4.2g protein, 62.1g carbs, 3g fiber, 164mg sodium