15 minutes
Simple and delightful caramelized bananas that are perfect as a topping for pancakes, ice cream, or on their own.
1. Create Sugar Syrup
Place a small sauté pan over medium heat. Add water and sugar to the pan, stirring gently until the sugar has completely dissolved into the water, creating a smooth syrup.
2. Caramelize Sugar
Let the sugar mixture cook without stirring until it turns into a light golden brown caramel.
3. Add Bananas
Gently add banana slices to the caramel, coating them evenly, and allow to cook for a brief moment until the bananas soften and the caramel darkens slightly.
4. Cool and Serve
Remove the pan from the heat and allow the caramelized bananas to cool slightly before serving.
For caramelizing, select bananas that are ripe but still firm to avoid them turning mushy when cooked. Ideal bananas should have a slight give when pressed and no brown spots on the peel.
Start with medium heat to melt the sugar, then reduce to medium-low after adding bananas for controlled caramelization.
Cut bananas into consistent slices, about ½ inch thick, to ensure even cooking and caramelization.
Caramelized bananas should be served warm for the best texture and flavor.
Space out banana slices to prevent steaming and ensure a caramelized edge.
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