Toasted Banana Caramel Sauce – sticky sweet and the perfect topping for fruit slices, graham crackers, pancakes, waffles or ice cream.
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 Toasted 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. If you don’t like bananas, you might want to try the Salted Caramel Sauce from my Apple Cinnamon Bread Pudding recipe instead.
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!
Toasted Banana Caramel Sauce
I hope you love this Toasted Banana Caramel Sauce as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 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.
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