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This Banana Caramel Sauce is sticky sweet and the perfect topping for fruit slices, graham crackers, pancakes, waffles or ice cream.
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Are you sick of making banana bread with your overripe bananas? Don’t throw them away! I’ve got another use for those black spotted beauties!! It’s sticky and sweet and you might want to make a double batch! This Banana Caramel Sauce has my girls going crazy! They are begging for apple slices just so they can dip them in this dreamy sauce.
My initial use for this sauce was to top off our morning pancakes. It was such a huge hit, and devoured in record time, that I made another batch for dipping. I must admit, I did most of my dipping with a spoon!
I think this sauce would be dynamite on ice cream, too. (Ice cream made from bananas of course!)
Now, I’m not going to lie to you and tell you that this particular caramel sauce will remind you of your favorite ice cream topping. This is not regular caramel sauce. It’s BANANA Caramel.
The sweetness of this sauce will depend a lot on the ripeness of your bananas. Ideally, your bananas will be dark and spotty…they are sweetest this way. You can get away with less added sugar if your bananas are super ripe. Never fear though, you can use just ripened bananas too, but you will likely need to add a bit more sugar.
This caramel sauce might be healthier than your average caramel and, for sure, healthier than store bought, but it’s still a treat! Don’t go eating two batches in one day if there is only three of you in the house at the time (oops, too late!). Gosh, my girls can eat! 😉
Now that I’ve made three batches of this ooey gooey goodness, I can assure you that it doesn’t matter what kind of milk you use. I used soy milk in the first batch, hazelnut milk in the second and almond milk in the third and they all turned out the same. I also tried thickening this several ways. I didn’t like the texture tapioca flour gave this sauce…it was more gelatin like almost. I tried thickening it JUST by simmering it down, but it was still a bit too runny for my liking. So, I actually went back to the first thing I tried and that was brown rice syrup. Brown rice syrup already has the consistency of caramel sauce, so just 2 tbsp of this syrup helped to give this banana caramel the consistency I was looking for.
You will have about 2 cups of this sauce after blending, but reducing it down will leave you with approximately 1 cup.
Stay tuned for the pancake recipe that was the original vehicle for transferring this Toasted Banana Caramel Sauce into our mouths at record speed!
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Banana Caramel Sauce
Ingredients
- 2 large very ripe bananas
- ¼ cup coconut sugar use ½ cup if your bananas are not super ripe or you like things on the sweeter side
- 2 tablespoons brown rice syrup
- ½ cup non dairy milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Place all ingredients in a blender or food processor and puree for a few seconds until smooth.
- Pour the mixture into a saucepan and bring to a boil.
- Reduct heat and simmer about 20 minutes, whisking often. You may need to adjust the heat as it simmers. You don’t want the sugars to burn, but you do want a good bubble happening so that it reduces. The mixture will be ready when it’s reduced by about half.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Kate
Delicious! I used one overripe (frozen) banana, and just shy of 1 cup frozen very ripe pineapple. And only 1/4 sweetener (no brown rice syrup.) I thought it was super sweet, but in a special-treat kind of way. I didn’t have 20 mins to let it cook down, so added 1 tablespoon arrowroot to speed it along. Used as a pancake topping instead of syrup. It was a total hit!
Jenn Sebestyen
Wonderful! I’m so glad you loved it!
Jenn S.
OMG, Martin, that would be SO good!! Now I’m thinking maybe a cupcake filling. Thanks for the inspiration. So glad you like it! 🙂
Amy
This sounds incredible! Do you know how long it would keep in the fridge? Thanks x
Jenn Sebestyen
It should be good for a couple of days. Just whisk well before using if it’s been sitting in the fridge.
Tina Jui | The Worktop
Yum! This sounds so delicious 🙂 I’ve never thought of using bananas in a caramel sauce before, but sounds scrumptious.
Jenn S.
Thanks, Tina! I’m again staring at a counter full of dark bananas. Time to make some more!!
Boastful Food
What a great recipe! I’m going to have to try this. Love bananas and caramel:)
Jenn S.
Oh, thank you! I hope you love it! Please come back and let me know how it turned out after you give it a try!!
The Vegan 8
I realized I never commented on your post, catching up on your posts! This looks so creamy and amazing! Even though I don’t like bananas, my daughter and hubby LOVE them and I know my daughter would go crazy over this! Will have to make it for her! Great idea!
Jenn S.
Thanks, Brandi. Yeah, this is definitely not for the banana haters out there, but I hope your daughter loves it!
Everyday Sarah Jane
Everything about this sounds wonderful…makes me want to grab a spoon and start eating it right from the jar! 🙂
Jenn S.
I *may* have tried that…you know, for research purposes. 🙂 Thanks, Sarah!
Lokness @ The Missing Lokness
This sounds really cool! I have never thought of using banana to make a sauce. As you said, a great way to use up the ripe bananas. Love it!
Jenn S.
Thanks, Lok! It’s pretty tasty. I hope you give it a try!