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!
- Homemade Salted Caramel Sauce
- Salted Caramel Cupcakes
- Banana Caramel Cupcakes
- Salted Chocolate Caramel Sauce
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Banana Caramel Sauce
Ingredients
- 1 cup (240ml) water
- 2 cups (400g) caster/granulated sugar
- 2 medium bananas, about 180g, pureed until smooth
- ½ cup (120ml) double/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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Like some of you, I also wondered, “why do I have to make in batches instead of just increasing the recipe”? I successfully made this recipe before and wanted to make extra to use up 6 bananas. Well, I started a triple batch of this all at once, and not only did it take a very long time for the caramel to start turning amber, I ended up with a crystallized pot of sugar that was difficult to salvage. Lesson learned, next time make batches!
Anyway, this is fantastic and a better use of old bananas than banana bread. I used it to bake and top Monkey Bread and it is truly heavenly. Trust the recipe and make in batches 🙂
I made this to fill macarons for a birthday party and they were a HUGE hit, the sauce is a showstopper!
Hi! Is there a reason why you don’t suggest doubling or tripling this recipe?
Yummy 🙂 This is my second time making this recipe and it’s so delicious. The first time I added a vanilla pod’s worth of vanilla bean and steeped the pod while the caramel cooled. This time I cooked it slightly less and added a tbsp of butter because I wanted it saucier. Loveee this recipe
Could it be made using coconut milk?
That should be fine. Just make sure it’s the full-fat one 🙂
Any chance I can make this into a solid carmel candy? I am wondering what changes you reccomend for that with this recipe.
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?
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!
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!
@Marsha, I’m curious how long the sauce lasts. How long does it last?
This sauce can be stored in a jar in the fridge for up to 2 weeks. Warm up to reach desired consistency before use 🙂
Apart from heavy cream is there a substitute for it ?
@Sangie Marius, you can substitute with butter and milk (approx 2tbsp butter for every 1c milk) to make up the fat content 🙂
Though it tasted great, the sauce ended up much too thin unfortunately 🙁 I ended up having to re-do it, using less water…
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!
I also like to use this caramel sauce for dipping, and even topping cakes! 🙂
Maybe a silly question but, would full fat milk work? I don’t have any cream.
@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.
Decided to use my overripe bananas and did this for the first time yesterday. It’s truly DELICIOUS and surprisingly easy to make! We’ve been pouring it over everything!
Would like to use this as frosting for a German Chocolate Cake.
How to thicken? Lengthen the cooking time (before or after adding bananas)?
Add thickener like cream cheese (that will also alter the flavor?hmmm)? Or cornstarch to the banana slurry?
Has anybody tried something similar? Thoughts on how to achieve a banana-caramel-coconut frosting (thickness)
The caramel will thicken up over time when stored and refrigerated. If you’d like to thicken it up as its cooking, you can try adding a little cornstarch.
Mine came out a little light… does it darken while sitting too?
The longer you cook the caramel, the darker it’ll become – but be sure not to burn it. This is quite a light caramel though due to the added bananas.
Do you think I would be able to substitute one cup of granulated sugar for brown sugar?
Yes, that should be fine 🙂
Do you think you could can this?
Oh.my.goodness. So pretty much if you just add a little golden rum, you’ve got instant bananas foster. Drooling here…
This looks great, I will definitely have to give this a try.
Just when I thought you couldn’t top your salted caramel sauce… you brought us the banana version!! Marsha, this looks seriously so good. I could pour it over EVERYTHING!! Genius idea, as always! And just in time for summer ice cream sundae madness! YUM!
Thanks, Demeter! 🙂
Wow! I’m definitely a banana lover and I love the way you made the color banana caramel sauce. It looks absolutely scrumptious! I can’t wait to try it in my next breakfast.
Thanks for sharing the recipe!
Thanks, Lucy! I hope you get to try it!
Well your sauce definitely looks better than mine; but hopefully it will taste lovely nonetheless. I am going to make you banana caramel cupcakes tomorrow; thank you Marsha.