Banana Caramel Sauce
This deliciously sweet caramel sauce is made with just 5 simple ingredients, and is loaded with banana flavour!
Servings: 2 cups
Calories: 1088kcal
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.
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.