Bananas with Creamy Caramel Sauce

    Bananas with Creamy Caramel Sauce

    (103)
    19saves
    15min


    91 people made this

    Bananas are cooked in caramel and cream in this easy dessert. It is great served with ice cream. Also excellent with pancakes or waffles.

    Ingredients
    Serves: 4 

    • 125g butter
    • 1 cup (200g) caster sugar
    • 1 1/4 cups (300ml) thickened cream
    • 4 bananas, peeled and halved lengthwise

    Directions
    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large, heavy frypan over medium heat, melt butter. Stir in sugar and cook, stirring, until sugar is melted and light brown.
    2. Slowly stir in the cream (mixture will bubble up). Let boil 1 minute then reduce heat to low. Place the bananas in the pan and cook until heated through; 2 minutes. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (103)

    Reviews in English (102)

    1

    im hardly ever bothered to write a reveiw but i just had to for this recipe. THE SAUCE WAS DELICIOUS AND SO EASY TO MAKE! I added the sauce to fresh crepes and it was a crowd pleaser. Licked plates all round!  -  08 Jun 2013

    0

    I made this for my husband's birthday breakfast this morning to go over his waffles and he loved it! We went to Hawaii for our honeymoon and they had a banana caramel sauce that he couldn't get over and he said this one was almost just like it! I used regular sugar and it was fine.  -  12 Jun 2014

    by
    131

    oh my! I just made the caramel sauce to go with a different dessert and this is absolutely scrumptious! If one is fairly experienced at homemade fudge and candy making, this should not be a problem. I didn't have heavy cream so substituted 1 cup evaporated milk and it still came out wonderful. Smooth as silk and oh so creamy! The key here is patience. Make sure your butter/sugar mixture is dark brown in color. Once you add the liquid, that is the color it will be. Use medium high heat and stir continuously so sugar can dissolve and continue stirring until butter starts to brown. The butter will separate from the sugar; don't worry...you are almost there. Lower heat and continue stirring until it is dark caramel in color. Add liquid slowly. The sugar will set up again but don't worry. Just stir, stir, stir and it will all reincorporate. Bring to a rolling boil. Once I did this, I realized that the consistency was too thin so I just continued cooking at medium heat until it reached a nice consistency. I know I will have to give what I don't use away, as I don't trust myself. Wonderful sauce! Just be patient and don't be afraid to try it with evaporated milk.  -  21 Jun 2006  (Review from Allrecipes USA and Canada)

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