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Banana Caramel Sauce

By: Author Marsha

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Categories Frostings, Sauces & Spreads

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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!

A mason jar filled with banana caramel sauce on a baking tray with a row of banana slices.

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. 😉

Overhead shot of a mason jar filled with banana caramel sauce on baking tray.
Spoon dunked into a mason jar full of banana caramel sauce on a baking tray.

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!

Spoon dunked into a mason jar filled with banana caramel sauce.

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!

Mason jar filled with homemade banana caramel sauce on a baking tray with banana slices.
Banana Caramel Sauce - This deliciously sweet caramel sauce is made with just 5 simple ingredients, and is loaded with banana flavour! #banana #caramelsauce #bananarecipes

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Yield: 2 cups

Banana Caramel Sauce

Mason jar filled with homemade banana caramel sauce on a baking tray with banana slices.

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

Prep Time 30 minutes
Total Time 30 minutes

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.

Did you make this recipe?

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© Marsha Cook
Category: Candy & Snacks

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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 :)

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