How to make Caramelized Bananas
After the very warm, encouraging comments from readers in response to my homegrown bananas post, I decided to go on with one more banana post. This time, a recipe. Something that will knock your socks off
Cook Time
Cook Time
  1. In a plate, spread out the sugar.
  2. Peel the bananas and slice lengthwise into halves
  3. Coat well on all sides with sugar. If the sugar doesn’t suffice, add some more, so all the bananas are well coated.
  4. Add butter to the pan, place on heat and swirl to melt and coat the pan.
  5. Gently place the sugar coated bananas in a single layer on the hot pan. Allow to caramelise on medium heat.
  6. Do not shake the pan for 4-5 minutes. The side of the bananas touching the pan will turn glistening golden brown. This may take shorter or longer depending on the variety of bananas, do not allow them to fall apart or turn mushy.
  7. Using tongs, flip over to the other side gently. Allow this side to caramelise as well, another 4-5 minutes. If the bananas are still firm, you can caramelise them for some more time so they turn a deep golden.
  8. Remove on to a dish and keep covered with cling wrap until use.
Recipe Notes



So your caramelised bananas are ready. What can you do with them?

If you can resist the urge not to eat them as it is, tongue-scaldingly hot off the pan, making you jump on one foot screaming expletives as your tongue burns, but savouring the intensely caramel taste, here are a few things

  • Top pancakes with caramelised bananas. Ensure that there’s not much sugar in the pancakes, so that the intense sweetness of bananas will pair well with them.
  • You can top vanilla ice cream with finely chopped caramelised bananas. And may be top that with a salted caramel sauce. Sinful.
  • You can add this to homemade ice cream in the final stage of churning, to give you a caramelised banana ice cream

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