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!
Try these caramel recipes next!
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
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 cups Serving 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.
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!
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 :)
Shannon
Thursday 31st of December 2020
Though it tasted great, the sauce ended up much too thin unfortunately :( I ended up having to re-do it, using less water...
Willa Hancock DeRose
Wednesday 29th of April 2020
Great recipe! Would’ve loved pictures of the color you got at various stages in the recipe because I was a little uncertain and didn’t want to burn it and have to start over again. I used this as a filling for my banana caramel cupcakes and my family and I loved it. However I have lots of leftovers. Are there any other things you would suggest using this for? Thanks a lot!
Marsha
Wednesday 29th of April 2020
I also like to use this caramel sauce for dipping, and even topping cakes! :)
Vicki
Sunday 12th of April 2020
Maybe a silly question but, would full fat milk work? I don't have any cream.
Ellen Brooker
Sunday 16th of May 2021
@Vicki, full fat milk unfortunately would give you a super runny caramel (but maybe that's okay for your purposes!) as it's the high fat content in the cream that makes the caramel so thick and luscious.