Bananas in Caramel Sauce Recipe

Oh my goodness! I just whipped up a batch of caramel sauce to accompany a different dessert, and let me tell you, it is absolutely delicious! If you have experience making homemade fudge and candies, this should be a breeze for you. I didn't have any heavy cream on hand, so I substituted 1 cup of evaporated milk, and it still turned out fantastic. It was so smooth and creamy, like silk! The key to success here is patience. Make sure your butter and sugar mixture turns a dark brown color before adding the liquid, as that will determine the final color of your sauce. Cook over medium high heat, stirring constantly to dissolve the sugar and let the butter brown. At some point, the butter will separate from the sugar, but don't panic, you're almost there. Lower the heat and keep stirring until the mixture turns a dark caramel color. Add the liquid slowly, and even if the sugar starts to harden, just keep stirring until everything comes together again. Bring it to a rolling boil. After doing this, I found the consistency a bit too thin, so I continued cooking over medium heat until it thickened up nicely. I know I'll have to give away what I don't use, as I can't trust myself around this amazing sauce. It's just wonderful! Remember, be patient and don't hesitate to try it with evaporated milk - it works like a charm.

For a quicker and easier recipe, consider using brown sugar and sour cream to enhance the flavor. Simply mix in around 1/3 cup of each (for 2 bananas) into the melted butter until it becomes bubbly. This dish tastes amazing when topped with cashews and a drizzle of chocolate sauce.

To elevate the flavor of this recipe, I sprinkled in a pinch of salt and a spoonful of vanilla right after pouring in the cream. The vanilla might make it bubble up, so pour it in slowly! We enjoyed this drizzled over creamy vanilla bean ice cream topped with toasted pecans. Absolutely fantastic!

These were fantastic! I substituted brown sugar for white sugar and found that the brown sugar not only provided a caramel color without requiring extensive cooking time, but also added a delicious depth of flavor. Using low heat with the sugar is key. It's important for the bananas to be ripe but not overly so. The sauce is plentiful, allowing for the addition of extra bananas if desired. I allowed it to boil for a bit longer, resulting in a thick sauce that can stand alone as a scrumptious dessert. Absolutely delicious!

I substituted brown sugar for white granulated sugar and included bananas and bacon - delicious!

Review: This caramel sauce recipe is a game-changer! As someone who isn't a huge fan of bananas, I decided to whip up this sauce to drizzle over apple turnovers. Let me tell you, one taste of this heavenly concoction had me on the verge of swooning - it's that good! Not only does it elevate my apple turnovers, but it's also a fantastic topping for ice cream. To be honest, I could eat it by the spoonful straight from the bowl! I opted for margarine, regular sugar, and evaporated milk, and the results were spot on. Boiling it a bit longer gave it the perfect consistency for my turnovers, although it thickens as it cools. If you're not serving it immediately, I recommend taking it off the heat while it's still slightly runny. This homemade caramel sauce is not only delicious and easy to make but also more budget-friendly than store-bought alternatives. An absolute must-try for any sweet tooth!

Fast and simple to prepare with golden sugar. I sprinkled in a touch of dark rum at the finish, then poured it over brownies and vanilla ice cream! Delicious! It will definitely help burn off the calories from skiing today!

I had never attempted to make caramel before, but I was really craving it along with the bananas we had on hand. This recipe was incredibly simple to follow and the result was absolutely delicious! I'm thrilled to have discovered this.

I'm sorry, but despite my love for sweets, this dessert was overwhelmingly sweet without any distinct flavor. I attempted to enhance it by adding vanilla, but it didn't make much of a difference. Additionally, there was an excess of thin sauce, which was quite disappointing.

Switching to brown sugar instead of granulated sugar is a game changer - you'll absolutely adore it.

I didn't use heavy cream in this recipe, but it still turned out delicious. I made it for breakfast and drizzled it over blueberry waffles as if it were syrup. This recipe was excellent, and I highly recommend it!

I substituted 3/4 of the sugar with half&half instead of heavy cream in this recipe. It took a bit longer to come to a boil with the half&half before adding the bananas. We enjoyed this sauce drizzled over French toast; it was delicious! I may save this recipe for special occasions as it is quite rich and sweet.

This recipe is incredibly easy to make with basic ingredients. We love to use it for pancakes, topping it off with pecans and whipped cream. It's so delicious that I could easily eat it on its own.

I followed the recipe except for only using 1 cup of cream. This was my second attempt at making this dish. The first time didn't turn out well because I underestimated how closely you need to watch it. It's crucial to focus solely on making this sauce without distractions. While there may be brief moments, such as when browning the sugar, when you can attend to other tasks quickly, it's essential to keep a close eye on the sauce. It can go from white to brown to burnt in a matter of moments. Although it may sound challenging, it's not difficult to make as long as you give it the attention it requires without trying to multitask with other dishes that need more supervision.