Caramelized Bananas

5 from 6 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Brunch, Dessert

Cuisine: American, Vegan, vegetarian

Diet: Vegan, Vegetarian

Servings:

Calories: 206kcal

Author: Anjali Shah

Equipment

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

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.

Video

https://youtu.be/mfXDbcKAplY

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