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Bananas in Caramel Sauce

Bananas in Caramel Sauce

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Sarah Hand

A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 50.9 g
  • 78%
  • Carbs:
  • 79g
  • 25%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

Directions

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

TUNISIANSWIFE
122
6/21/2006

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.

gapch1026
55
8/23/2008

To save some time and eliminate some of the stirring, try using brown sugar and sour cream. Just add about 1/3 cup each (for 2 bananas) and stir into the melted butter until bubbly. Absolutely delicious garnished with cashews and drizzled with chocolate sauce.

MYKIDSMOM5
44
1/16/2007

I am just dizzy with happiness! This is just delicious! I didn't use super fine sugar and it worked great! It will seperate from the butter and won't come together until you start to slowly add the cream. (Stir it constantly!) It took me about 10 minutes until the sugar became smooth and brown. I don't think it's that long of a time! Soooooo wonderful on vanilla ice cream! Not grainy at all. And it's sweet but hello...we're talking caramel sauce here.