Banana Caramel Sauce – This caramel sauce is made with just 5 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. Delicious Banana Caramel Sauce to drizzle over everything!
Banana Caramel Sauce
- 1 cup water 240ml
- 2 cups caster/granulated sugar 400g
- 2 medium bananas pureed until smooth, about 180g
- 1/2 cup heavy cream 120ml
- 1 teaspoon vanilla extract
In a large saucepan over medium heat, add the water and sugar, and bring to the boil. 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.
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. Stir in the vanilla extract. Pour the caramel into a heat-proof jar and allow to cool completely before using.
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 the caramel up for a few seconds before use, as it would have firmed up in the fridge.
Avoid doubling or tripling the recipe. Make in batches instead.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!