Banana Caramel Sauce

If you like banana, you have to make this Banana Caramel Sauce. It uses fresh banana puree, so the banana flavor really comes through and is complemented by rich caramelized sugar. Use it in coffee or to drizzle over desserts.

Make the Caramel Sauce

Follow these steps to make the banana caramel sauce:

1. Add granulated sugar, brown sugar, and water to a medium saucepan. Bring to a boil over medium-high heat, stirring gently. Reduce the heat to medium and continue to heat until the mixture reaches 240°F. (left image below)

2. Remove the pan from the heat and add pureed banana, whisking to combine. (middle image below)

3. Return the pan to the stove at medium heat and heat back up to 240°F, stirring often to make sure the banana does not burn on the bottom of the pan. The sauce will darken in color. (right image below)

4. Remove from the heat and stir in heavy cream. Whisk to fully combine.

5. Add vanilla extract and salt and stir again.

Pour the caramel sauce into a heat proof glass jar that has a lid. Let it cool to room temperature, then cover and refrigerate for up to 2 weeks.

Author: Laura's Bake Lab

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Banana Caramel Sauce

Caramel made with banana puree for a rich and decadent banana flavor.

Cook time: 30 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup water
• 2/3 cup fresh banana, pureed
• 1/2 cup heavy cream, warmed to 80-100°F
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Add the granulated sugar, brown sugar, and water to a medium saucepan. Bring to a boil over medium-high heat, stirring gently. Reduce the heat to medium and continue to heat until the mixture reaches 240°F.
2. Remove the pan from the heat and add the pureed banana, whisking to combine.
3. Return the sauce to medium heat and heat back up to 240°F, stirring often to make sure the banana does not burn on the bottom of the pan.
4. Remove from the heat and stir in the heavy cream. Whisk to fully combine then add the vanilla and salt and stir again.
5. Pour the caramel sauce into a heat proof glass jar that has a lid. Let it cool to room temperature, then cover and refrigerate for up to 2 weeks.

https://www.laurasbakelab.com/blog/banana-caramel-sauce

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