Banana Caramel Sauce – This deliciously sweet caramel sauce is made with just 5 simple ingredients, and is loaded with banana flavour!

I hope you’ve been enjoying my Homemade Salted Caramel Sauce, because today I bring you a new caramel recipe – Banana Caramel Sauce! Just as delicious, only for banana lovers. 😉


Ingredients for Banana Caramel Sauce:
- water
- caster/granulated sugar
- bananas – 2 medium ones
- heavy cream
- vanilla extract
This caramel is just as quick and easy to make as my Salted Caramel version, only you’ll be adding in two pureed bananas!

Simply bring the water and sugar to the boil, and let it come to a light amber colour. Remove from the heat, then add in your bananas, stirring until combined. Place back on the heat, and allow to come to a deep, rich amber colour. Remove from the heat, then pour in the heavy cream, stirring constantly. Stir in the vanilla, and you’re done. A delicious banana sauce recipe to drizzle over everything!


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Banana Caramel Sauce

This deliciously sweet caramel sauce is made with just 5 simple ingredients, and is loaded with banana flavour!
Ingredients
- 1 cup (240ml) water
- 2 cups (400g) caster/granulated sugar
- 2 medium bananas (about 180g), pureed until smooth
- 1/2 cup (120ml) heavy cream, room temperature
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan over medium-high heat, add the water and sugar. Bring to the boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and allow the mixture to come to a light amber colour without stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)
- Remove the pan from the heat, and add the pureed banana. Stir constantly until combined and the bubbling has stopped.
- Place back on the heat, and keep stirring until the mixture becomes a deep, rich amber colour.
- Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. Be careful, the caramel will bubble vigorously whilst adding the cream. Stir in the vanilla.
- Pour the caramel into a heat-proof jar and allow to cool completely before using.
Notes
Caramel sauce will thicken as it cools, and when refrigerated. This caramel can be stored in a jar in the fridge for up to 2 weeks. Warm up to reach desired consistency before use.
Avoid doubling or tripling the recipe. Make in batches instead.
Nutrition Information:
Yield:
2 cupsServing Size:
2 cupsAmount Per Serving: Calories: 1088Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 24mgCarbohydrates: 229gFiber: 3gSugar: 216gProtein: 3g
Nutrition information isn’t always accurate.
Erin
Sunday 14th of May 2023
Could it be made using coconut milk?
Marsha
Sunday 14th of May 2023
That should be fine. Just make sure it's the full-fat one :)
Kira
Friday 21st of April 2023
Any chance I can make this into a solid carmel candy? I am wondering what changes you reccomend for that with this recipe.
C
Tuesday 17th of January 2023
I tried this with a quarter the amount and the sugar+water mixture never caramelized at all and was beginning to dry out, so I added the other ingredients. The taste was okay, even slightly caramelized. How long exactly can it take for the caramelization to begin?
Peter
Thursday 21st of April 2022
Being a banana lover myself this seems very yummy! Question.
Why adding the banana and cream separately? Why not warming up the cream with the puree?
I thought of doing the following. Caramel to 180°C - adding hot cream that is mixed with the puree and fresh vanilla - stirring until about 110°C
Thanks for the recipe!
Ariela
Friday 5th of May 2023
@Marsha, I'm curious how long the sauce lasts. How long does it last?
Marsha
Thursday 21st of April 2022
Hi Peter! You could try it that way. I've always made it this way, so it is how I wrote it to be made :) Enjoy!
Sangie Marius
Monday 18th of January 2021
Apart from heavy cream is there a substitute for it ?
Ellen Brooker
Sunday 16th of May 2021
@Sangie Marius, you can substitute with butter and milk (approx 2tbsp butter for every 1c milk) to make up the fat content :)