Get ready for a sweet and satisfying treat with our Caramelized Bananas recipe. This fuss-free dessert combines bananas, brown sugar, and a touch of rum for a deliciously warm and gooey experience.
Plus, it's topped with creamy vanilla ice cream for the perfect finish.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted butter: The butter provides a rich and creamy base for the caramel sauce. It also helps to cook the bananas evenly.
- Light brown sugar: Brown sugar gives the dish a caramel flavor, helps thicken the sauce, and adds sweetness.
- Vanilla extract: The vanilla extract adds a warm and sweet flavor to the dish, complementing the caramel and banana flavors.
- Chopped pecans: The chopped pecans provide a nutty crunch to the dish, adding texture and complexity to the flavors.
- Cinnamon: The cinnamon adds a warm and spicy flavor to the dish, enhancing the sweetness of the bananas and the caramel sauce.
- Banana: The banana is the star ingredient in this dish, providing a sweet and creamy flavor that complements the caramel sauce.
- Dark or light rum (optional): The rum adds a depth of flavor to the dish, complementing the sweetness of the caramel sauce and adding a warm and boozy note to the flavor profile.
- Vanilla bean ice cream: The vanilla bean ice cream provides a cool and creamy contrast to the warm and sweet caramelized bananas, creating a perfect balance of flavors and textures.
How to Make Caramelized Bananas
Note: The full instructions are provided in the recipe card below.
Melt butter in a skillet over medium heat. Add brown sugar and heat until sugar dissolves, stirring as needed (about 2 min). Stir in vanilla, pecans, and cinnamon*(be careful: liquid splattering may occur).
Place the bananas, sliced side up, in a skillet; heat for about two minutes; gently turn the bananas over and slice the side down; continue heating for two more minutes.
Remove the skillet from heat;(optional) add the rum to the caramelized bananas (be careful to flambé the rum). Flambé the rum means to create an “open flame” in the skillet to burn off the alcohol.
Remove the skillet from heat; pour rum over sauce; using a long lighter, carefully ignite contents of the skillet; be sure to stand back as the flame may shoot out from the pan; once ignited, allow flame to burn and completely die before serving.
Top caramelized bananas and sauce over 1 scoop of ice cream and serve warm. Enjoy!
FAQ
Can I use plantains instead of bananas for caramelizing?
You can use plantains instead of bananas. Plantains are slightly less sweet and have a firmer texture when cooked, but they work well in this recipe.
The Bananas Are Overcooked and Mushy. How Can I Prevent This?
To avoid overcooking the bananas, cook them until they are tender but not mushy. Keep an eye on them while cooking and turn them gently to ensure even cooking. Overripe bananas can also become mushy quickly, so use ripe but firm bananas.
The Dish Tastes Too Sweet or Not Sweet Enough. How Can I Adjust the Sweetness?
To adjust the sweetness, add more or less brown sugar to the caramel sauce to suit your taste. If it's too sweet, you can balance it with a touch of lemon or lime juice to add some acidity.
Related Recipes:
- Banana Bread with Coconut Pecans
- Whole Wheat Banna Muffins
- Banana Muffins with Streusel Topping
- Sticky Toffee Banana
- Banana Cake with Chocolate Icing
Recipe
Easy Caramelized Bananas
Ingredients
- 1 Tablespoon Unsalted butter
- 2 Tablespoons Light brown sugar
- ¼ Teaspoon Vanilla
- 1 Tablespoon Chopped pecans
- A pinch of cinnamon
- 1 Banana (sliced lengthwise)
- 1 Tablespoon Dark or light rum (optional)
- 1 Scoop Vanilla bean ice cream
Instructions
- Melt butter in a skillet over medium heat, add brown sugar; heat until sugar dissolves, stirring as needed (about 2 min); stir in vanilla, pecans, and cinnamon*(be careful: liquid splattering may occur).
- Place bananas, sliced side up, in skillet; heat for about two minutes; Gently turn bananas over, sliced side down; continue heating for two more minutes. Remove skillet from heat;(optional) add the rum to the caramelized bananas (be careful to flambé the rum).
- Flambé the rum means to create an “open-flame” in the skillet to burn off the alcohol. Remove skillet from heat; pour rum over sauce; using a long lighter, carefully ignite contents of the skillet.
- be sure to stand back as the flame may shoot out from the pan; once ignited, allow flame to burn and completely die before serving. Top caramelized bananas and sauce over 1 scoop of ice cream and serve warm. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.