Caramelized Bananas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.When I want a quick dessert that is satisfying and rich in flavor, I make these super easy caramelized bananas with ripe bananas, brown sugar and butter. I serve them on their own or pair them with ice cream, pancakes, oatmeal, or frozen yogurt. They are ready in just 15 minutes, naturally gluten-free, and easy to make vegan as well.
Over the years of blogging, I have made so many recipes with bananas. Let’s just say bananas and I go way back. Ha! I love how easy it is to create recipes with them, and all the nutrients they add to a meal. From a simple banana smoothie bowl I usually enjoy for brunch to a decadent dessert like banana popsicles my kids can’t get enough of.
Another big winner in my house is my healthy chocolate banana ice cream. I mean, you can never go wrong combining chocolate and bananas, right? It is the perfect healthy snack or dessert for picky eaters. When I was testing this caramelized bananas recipe, I had a batch of that ice cream ready and topped it with a generous spoonful, then handed it to my friends’ kids who are usually fussy about bananas. They absolutely cleaned the bowl. So there you go!. Grab a handful of simple ingredients, your skillet, and a spatula, and let me walk you through this easy recipe.
👩🏽🍳 Why I Love This Recipe
This caramelized bananas recipe has been a huge favorite in our household lately. It all started while we were on vacation in Hawaii, surrounded by tropical fruits and fresh bananas at every market. I wanted to make an easy dessert that would let the fruit really shine. So I grabbed a handful of ripe bananas, a little brown sugar, and butter, and within minutes I had a warm golden caramel coating every slice.
I start by melting the butter and stirring in the brown sugar to build a rich caramel before adding the banana slices. This way I can watch the color deepen and adjust the sweetness as it cooks, so I end up with perfectly caramelized bananas that are soft inside but golden on the outside. With this simple approach I can always whip up a batch that works for snacks, dessert, or even a weekend brunch.
After making this recipe many times already, I believe this is the best because it is made with only 5 ingredients that I know are not full of preservatives, and that is very important to me. As a health coach and nutritionist for over a decade, my goal is always to feed my loved ones wholesome dishes that are easy to make too. I highly recommend you give this a try, and do not forget to make a double batch. It is that good!
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🥘 Ingredients
My easy caramelized banana recipe needs just 5 ingredients (not including salt), many of which I already have on hand:
Bananas: The star of my recipe, fresh bananas transform as they cook and develop deeper flavor. I use ripe but still firm bananas since they hold their shape better in the skillet.
Butter: I use unsalted butter so I can control the salt level myself.
Brown Sugar: The brown sugar melts in the pan with the butter and cream to coat the bananas.
Heavy Cream: This is my key ingredient for a thick caramel sauce.
Cinnamon: Ground cinnamon complements the banana and caramel with a warm spice note.
Salt: A small pinch of salt balances the sweetness.
Substitutions
Butter: If I do not have butter on hand, I make these sauteed bananas with coconut oil instead.
Sugar: While I prefer the deeper flavor of brown sugar, I also use white sugar or coconut sugar when needed. Each option caramelizes well but slightly changes the sweetness and color.
Cream: I substitute full fat coconut cream, evaporated milk, or a simple milk and butter combination for the heavy cream.
Spice: Instead of cinnamon, I sometimes use nutmeg, pumpkin pie spice, or a small sprinkle of vanilla bean powder.
🔪 How To Make
I follow these simple steps to make these easy caramelize bananas! It is so easy that even kids can make it:
Melt Butter, Add Sugar: I melt the butter in a large skillet or nonstick pan over medium heat. I sprinkle in the brown sugar, stir to combine, and bring the mixture to a boil.
Add Cream, Cinnamon, and Salt: I pour in the heavy cream and add the cinnamon and salt. I stir everything to bring the sauce together.
Add Bananas: While the sauce is simmering, I place the banana slices in the skillet in a single layer.
Cook Bananas: I cook the sliced bananas for 2 to 3 minutes on one side and then flip them to cook for another 2 to 3 minutes until they are golden brown. I stir gently while cooking to keep the sauce and bananas from burning.
Serve and Enjoy: I serve the caramelized bananas on their own, with vanilla ice cream, or you can check out more ideas in my serving suggestions section.
💭 Expert Tips
My #1 Secret Tip for this recipe is to choose the right bananas. I always use bananas that are still slightly firm so they hold their shape while cooking. I look for bananas that are bright yellow with a small amount of green near the stem. Overripe bananas are already soft, and once they hit the skillet they break down quickly and turn mushy instead of caramelized and golden.
Other Tips To Keep In Mind:
- Use the right pan: I use a heavy skillet so the heat distributes evenly and prevents hot spots. Even heat helps the sugar caramelize at the same rate without burning.
- Do not overcrowd the pan: I cook the bananas in a single layer with space between each slice. Crowding traps steam and stops the surface from browning properly.
- Slice evenly: I cut the bananas into uniform 1/2 inch slices so they cook at the same speed. Even pieces prevent some from turning mushy while others stay undercooked.
- Watch the sugar closely: I stay near the stove once the sugar starts melting because it darkens quickly. Removing the pan from heat at the right moment keeps the flavor rich and not bitter.
- Flip gently once: I turn each slice carefully and only once to protect the caramel crust. Too much movement breaks the bananas and disrupts the browning.
📖 Variations
Here are a few simple variations I use to adjust the flavor and texture depending on how I plan to serve these caramelized bananas.
Cinnamon sugar boost: I add 1/4 teaspoon ground cinnamon and an extra 1 tablespoon brown sugar to the pan while the bananas cook. The cinnamon deepens the flavor and pairs well with my mini pancakes recipe.
Citrus bright touch: I stir in 1 teaspoon fresh orange juice and 1/2 teaspoon orange zest at the end of cooking. This one is my absolute favorite!
Nutty crunch add: I sprinkle in 2 tablespoons chopped toasted walnuts during the last minute of cooking. The nuts add texture and a rich contrast to the soft bananas.
🍽 Serving Suggestions
I like to serve these caramelized bananas at breakfast or brunch by spooning them over warm vegan potato pancakes or a bowl of peach overnight oats because the sweet brown sugar bananas complement the soft grains and add a rich layer of flavor. Another great pairing is with peanut butter chia pudding, where the bananas add texture that contrasts the creamy base. So yum!
For a dessert-style serving, I build an ice cream bowl by adding these caramelized bananas to scoops of mango mochi ice cream and topping them with a drizzle of vegan caramel sauce. Oh…my! I also enjoy them over a serving of quinoa oatmeal because the caramel bananas add a sweet, deeply flavored layer that turns simple oatmeal into a richer dessert-like treat.
🧊 Storage Directions
Refrigeration: These bananas are best served immediately for the best texture and flavor. If I have leftovers, I store them in an airtight container in the refrigerator for up to 1 to 2 days. Keep in mind that they will soften slightly as they sit because the caramel continues to draw out moisture.
Freezing: I do not usually recommend freezing caramelized bananas because the texture changes once thawed.
Reheating: If I want to warm leftover bananas, I heat them over low heat in a skillet with a small amount of coconut oil. They only need about 1 minute per side since overcooking will make them mushy. I turn them carefully and remove them from the pan as soon as they are heated through.
❓Recipe FAQs
Why do my caramelized bananas turn mushy instead of golden and firm?
When bananas are too ripe, their structure has already broken down, so they collapse as soon as they hit the heat. The higher sugar content and softer flesh cause them to release excess moisture, which prevents proper browning. I choose bananas that are yellow with just a few brown specks so they are sweet but still sturdy. I also let them sit undisturbed in the pan so a golden crust forms before I flip them gently.
What makes the caramel sauce separate or pool in the pan?
Caramel can separate when there is too much moisture or when the heat is too high, causing the sugar to melt unevenly. Bananas naturally release water as they cook, which can thin the caramel if it is not controlled. I cook over moderate heat and avoid overcrowding the pan so excess moisture can evaporate quickly. I also wait until the sugar begins to bubble and thicken before moving the bananas so the caramel properly coats them.
How do I prevent the sugar from burning while cooking the bananas?
Sugar burns quickly because it has no buffer once it melts, especially over high heat. If the pan is too hot, it goes from amber to bitter in seconds. I keep my heat at medium and watch closely for a deep golden color rather than dark brown. The moment I see the right shade, I lower the heat or remove the pan briefly to stop the cooking and protect the flavor.
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🎥 Watch How to Make It
Caramelized Bananas
When I want a quick decadent dessert that is satisfying and rich in flavor, I make these super easy caramelized bananas with ripe bananas, brown sugar and butter. I serve them on their own or pair them with ice cream, pancakes, oatmeal, or frozen yogurt. They are ready in just 15 minutes, naturally gluten-free, and easy to make vegan too.
Servings: 4
Calories: 206kcal
Ingredients
- 2 bananas peeled and sliced into rounds
- 3 tbsp butter or vegan butter
- ¼ cup brown sugar firmly packed
- 2 tbsp heavy cream or coconut cream
- ¼ tsp cinnamon ground
- pinch salt
Equipment
Instructions
- Melt the butter in a skillet over medium heat.
- Sprinkle in the brown sugar, stir to combine and bring to a boil.
- Pour in the cream, add the cinnamon and salt, stir to bring the sauce together.
- While the sauce is simmering add the banana slices to the skillet in a single layer.
- Cook for 2-3 minutes, flip the banana slices over and cook for another 2-3 minutes.
- Stir while cooking to prevent the sauce and bananas from burning.
- Serve the caramelized bananas on their own or with vanilla ice cream.
Notes
- My #1 Secret Tip for this recipe is to choose the right bananas. I always use bananas that are still slightly firm so they hold their shape while cooking. I look for bananas that are bright yellow with a small amount of green near the stem. Overripe bananas are already soft, and once they hit the skillet they break down quickly and turn mushy instead of caramelized and golden.
- Use the right pan: I use a heavy skillet so the heat distributes evenly and prevents hot spots. Even heat helps the sugar caramelize at the same rate without burning.
- Do not overcrowd the pan: I cook the bananas in a single layer with space between each slice. Crowding traps steam and stops the surface from browning properly.
- Slice evenly: I cut the bananas into uniform 1/2 inch slices so they cook at the same speed. Even pieces prevent some from turning mushy while others stay undercooked.
- Watch the sugar closely: I stay near the stove once the sugar starts melting because it darkens quickly. Removing the pan from heat at the right moment keeps the flavor rich and not bitter.
- Flip gently once: I turn each slice carefully and only once to protect the caramel crust. Too much movement breaks the bananas and disrupts the browning.
Nutrition
Calories: 206kcal | Carbohydrates: 27g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 74mg | Potassium: 240mg | Fiber: 2g | Sugar: 21g
What a great way to cook bananas! 🙂 This would be awesome served over top of ice cream.
Yes!! It’s so delicious over ice cream – like a fancier banana split 🙂 Enjoy!
This is such a great idea for a simple dessert. The flavor is on point!
Thanks so much Brandi! 🙂
These fabulous, caramelized bananas are so easy to make and go perfectly with both breakfast and dessert dishes.
Awesome! Great to hear that Nikki!
These bananas were INCREDIBLE! Perfectly sweet and that caramelized flavor is out of this world!
Yay!! Thank you so much Tayler!!
These are so unbelievably delicious! And so perfect over a scoop of vanilla ice cream!
Aw thank you so much Justine! So glad you liked them!