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    Home » Recipes » All Plant Based Recipes

    Toasted Banana Caramel Sauce (Dairy Free)

    Published: Nov 7, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Toasted Banana Caramel Sauce – sticky sweet and the perfect topping for fruit slices, graham crackers, pancakes, waffles or ice cream.

    Toasted Banana Caramel

    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.

    Toasted Banana Caramel

    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!)

    Toasted Banana Caramel

    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! 😉

    Toasted Banana Caramel

    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!

    Toasted Banana Caramel Sauce

    This Toasted Banana Caramel is sticky sweet and the perfect topping for fruit slices, graham crackers, pancakes, waffles or ice cream.
    5 from 1 vote
    Print Rate
    Course: Dessert, Sauce
    Cuisine: dairy free, dairy free vegan, egg free, gluten free, oil free, soy free
    Prep Time: 2 minutes
    Cook Time: 20 minutes
    Total Time: 22 minutes
    Servings: 8 2 tbsp servings
    Calories: 69kcal
    Author: Jenn Sebestyen

    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 tbsp brown rice syrup
    • ½ cup non dairy milk
    • 1 tsp pure vanilla extract
    • ¼ tsp 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.

    Nutrition

    Calories: 69kcal | Carbohydrates: 18g | Sodium: 85mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Delicious Dairy Free Sauce Recipes to Love:

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    Maple Cinnamon Cranberry Pear Sauce

    Creamy Dill Sauce

    Creamy Dill Sauce w/ Spirulina

    Creamy Sesame Soy Asian Dressing

    Creamy Sesame Soy Asian Dressing
    Toasted Banana Caramel Sauce - this sticky sweet dairy free sauce is perfect for topping fruit slices, graham crackers, pancakes, waffles or ice cream!

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    Comments

    1. Martin @ The Why Chef says

      December 02, 2015 at 7:11 am

      This sounds riiiight up my street. Probably injected into some doughnuts. Sounds fantastic.

      Reply
      • Jenn S. says

        December 02, 2015 at 7:21 am

        OMG, Martin, that would be SO good!! Now I’m thinking maybe a cupcake filling. Thanks for the inspiration. So glad you like it! 🙂

        Reply
        • Amy says

          June 01, 2020 at 4:42 am

          This sounds incredible! Do you know how long it would keep in the fridge? Thanks x

        • Jenn Sebestyen says

          June 04, 2020 at 6:29 pm

          It should be good for a couple of days. Just whisk well before using if it’s been sitting in the fridge.

    2. Tina Jui | The Worktop says

      November 20, 2015 at 5:34 am

      Yum! This sounds so delicious 🙂 I’ve never thought of using bananas in a caramel sauce before, but sounds scrumptious.

      Reply
      • Jenn S. says

        November 20, 2015 at 7:35 am

        Thanks, Tina! I’m again staring at a counter full of dark bananas. Time to make some more!!

        Reply
    3. Boastful Food says

      November 19, 2015 at 7:45 pm

      What a great recipe! I’m going to have to try this. Love bananas and caramel:)

      Reply
      • Jenn S. says

        November 19, 2015 at 8:07 pm

        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!!

        Reply
    4. The Vegan 8 says

      November 18, 2015 at 11:43 am

      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!

      Reply
      • Jenn S. says

        November 18, 2015 at 5:27 pm

        Thanks, Brandi. Yeah, this is definitely not for the banana haters out there, but I hope your daughter loves it!

        Reply
    5. Everyday Sarah Jane says

      November 17, 2015 at 5:36 pm

      Everything about this sounds wonderful…makes me want to grab a spoon and start eating it right from the jar! 🙂

      Reply
      • Jenn S. says

        November 18, 2015 at 9:33 am

        I *may* have tried that…you know, for research purposes. 🙂 Thanks, Sarah!

        Reply
    6. Lokness @ The Missing Lokness says

      November 16, 2015 at 3:42 pm

      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!

      Reply
      • Jenn S. says

        November 16, 2015 at 5:42 pm

        Thanks, Lok! It’s pretty tasty. I hope you give it a try!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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