Heat a large skillet over medium heat.

Add the butter and swirl around the skillet to coat the bottom.

When the butter is almost completely melted, add the banana halves, sliced lengthwise.

Saute until the bottoms are crispy brown, about 3-4 minutes, checking by slightly lifting one edge with a spatula.

Flip and fry the bananas until the bottoms are golden, about 3 minutes.

Arrange the bananas on plates or shallow bowls.

Remove the skillet from the heat and add the bourbon or brandy.

Return the pan to the heat and bring the liquid to a boil.

Stir in the sugar until melted to create the sauce.

Scoop the creme fraiche or ice cream over the banana.

Drizzle the sauce over the bananas and ice cream.

Sprinkle with the smoked salt.

Optional: Deglaze the pan by pouring an additional 2 ounces of bourbon into the hot skillet and tilting the pan edge into the flame to ignite the boiling alcohol. Drizzle the resulting sauce over the bananas.