15 minutes
A delightful caramelized banana topping perfect for pancakes, waffles, or ice cream.
1. Combine Water and Sugar
Start by combining 2 tablespoons of water and ¼ cup of sugar in a small sauté pan. Stir them together until the sugar looks uniformly wet.
2. Dissolve Sugar
Place the pan over low heat and cook the mixture until the sugar dissolves completely. Keep a close eye on it, and let it continue to cook until the caramel turns a light golden brown.
3. Coat Bananas
Once the caramel is light golden, remove the pan from the heat and gently stir in the banana slices, making sure they are evenly coated.
4. Cook Bananas
Return the pan to low heat and cook the caramel-coated banana slices until the bananas soften and the caramel darkens slightly.
5. Cool and Serve
Finally, take the pan off the heat and let the topping cool slightly before serving. If you’re not using it right away, you can refrigerate it for up to a day and reheat it over low heat when needed.
Use bananas that are ripe but still firm. Overly ripe bananas will mush, while underripe ones won't caramelize well.
Start with medium-high heat to melt sugar, then reduce to medium after adding bananas to prevent burning.
Don't overuse sugar or butter, as bananas already contribute sweetness and creaminess.
Cut bananas into uniform 1/2-inch slices for even caramelization without becoming mushy.
Caramelized bananas are best when warm as the caramel hardens upon cooling.
Comments (0)