Banana Caramel Sauce

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. 😉

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

Yield: 2 cups

Prep Time: 30 minutes

Total Time: 30 minutes

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

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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

1. In a large saucepan over medium-high heat, add the water and sugar. Bring to the boil, stirring constantly to dissolve the sugar.
2. 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!)
3. Remove the pan from the heat, and add the pureed banana. Stir constantly until combined and the bubbling has stopped.
4. Place back on the heat, and keep stirring until the mixture becomes a deep, rich amber colour.
5. 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.
6. 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 cups Serving Size: 2 cups
Amount Per Serving: Calories: 1088Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 24mgCarbohydrates: 229gFiber: 3gSugar: 216gProtein: 3g

Nutrition information isn’t always accurate.

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