Cinnamon banana caramels

    15 minutes

    Any fruit—fresh, canned or frozen—can be used to make this instant version of crème brûlée. The fruit is topped with Greek-style yogurt, which is lower in fat than cream, and then with raw sugar. Lastly, the ramekins are grilled so the sugar melts into a rich caramel topping.

    6 people made this

    Serves: 4 

    • 4 bananas
    • 1/4 teaspoon ground cinnamon
    • 1 1/4 cups Greek-style yogurt
    • 4 tablespoons raw sugar

    Preparation:8min  ›  Cook:3min  ›  Extra time:4min  ›  Ready in:15min 

    1. Preheat the grill. Peel the bananas and cut each one into about 16 slices. Divide the slices among four 250 ml ramekins and sprinkle with the ground cinnamon.
    2. Divide the yogurt between the ramekins, spooning it over the banana slices to cover them completely. Sprinkle 1 tablespoon sugar evenly over each dessert.
    3. Place the ramekins on a baking tray and place them under the grill. Cook for about 1 minute or until the sugar melts into the yogurt – keep watching to make sure that it does not burn. Remove from the grill and leave to cool for a few minutes before serving.

    Health hint

    Bananas are great energy providers and one of the best fruit sources of potassium, a mineral we need in order to keep a stable balance of water in our bodies. Apart from pure carbohydrate, bananas also provide fibre plus useful amounts of vitamins B6 and C, magnesium and copper.


    • Instead of yogurt, you could use reduced-fat ricotta cheese or reduced-fat thickened cream.
    • Try chopped peaches or nectarines, or a mixture of summer fruits, prepared the same way.
    • Plums, rhubarb, cherries and raspberries can also be used, but these fruits are best if they are lightly stewed in a minimum amount of water until tender, then cooled, before the yogurt topping goes on.

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    Reviews in English (2)


    Very nice and quick to make when you feel like something sweetish for dessert. Used bananas but will be trying it with other tinned fruit. Thanks for sharing.  -  18 Mar 2014


     -  11 Mar 2012