Caramelized Bananas, or Candied Bananas are bananas coated and cooked with butter and brown sugar until golden brown and caramelized to sweet perfection. We are basically transforming bananas and into an ooey gooey candied treat!
Made on the stovetop in under 10 minutes with just 3 simple ingredients, these candied bananas are great as toppings or can be enjoyed by itself. See below for detailed step-by-step instructions, pictures as well as tips for success on how to caramelized bananas perfectly.
Looking for more fruit based dessert? You will love my delicious Peach Upside Down Cake, Homemade Apple Crisp, Lemon Olive Oil Cake and Chocolate Covered Strawberries.
Brown Sugar Caramelized Bananas
My love for caramelized bananas started when I had my first banana foster dessert and fell in love with the concept of cooking bananas in butter and sugar.
But let’s face it, banana foster isn’t exactly the most convenient/everyday type of dessert, so over the years, I find myself making this caramelized banana recipe way more and topping it on vanilla ice cream as a quick dessert.
Caramelized bananas is basically bananas browned and caramelized with brown sugar and butter. As the bananas cook, they turn soft and golden while the sugar creates a rich, buttery caramel coating.
I go pretty basic and just cook it on the stovetop instead of putting it in the oven with the alcohol and the flames. And it is just as good.
This recipe is very similar to my caramelized apple recipe, which I was making non stop this past Fall.
My favorite way to eat caramelized bananas is with vanilla ice cream, topping it off with some caramel sauce. Something about that ooey gooey, warm, crispy bananas with brown sugar and melted butter.
One of the best things about caramelized bananas is how versatile they are. In addition to ice cream, caramelized bananas are great spooned over pancakes, yogurt, waffles, oatmeal, or French toast as well.
Or grab a spoonful and just eat it on its own!
Ingredients
- Bananas – use ripe bananas for best flavor. Ripe bananas are much sweeter and softer – bring better flavors and texture for candied bananas. If bananas aren’t very ripe, add more brown sugar to increase the sweetness and flavor. Avoid using green bananas.
- Salted butter – I like to use salted butter instead of unsalted because the salt in the butter improves the overall flavor profile of the dish. If you are using unsalted butter, add a pinch of salt to the butter when it melts on the skillet. Coconut oil is another good alternative but will provide a slightly different flavor profile.
- Brown sugar – the molasses in the brown sugar brings the caramelized flavors. White sugar can work in a pinch, but brown sugar adds a richer taste.
How to caramelize bananas
You will need a large 12-inch non-stick skillet to make some yummy caramelized bananas! Using a non-stick skillet will help prevent bananas from sticking to the bottom.
First, slice the bananas into 1/2-inch round slices. You can cut them slightly bigger or smaller, just make sure to keep them in uniform sizes.
To make caramelized bananas, first heat butter on skillet on medium heat and then sprinkle brown sugar before placing the banana rounds onto the skillet in a single layer (see below).
Bananas should not overlap. You may have to cook it in two batches if they don’t all fit into one skillet.
Once the bottom sides are golden brown, use a silicone spatula to carefully flip bananas so that the second side will be seared till golden brown.
Let the banana slices sear until they are browned, slightly crispy on the edges, and caramelized on both sides.
We are keeping this as a very basic caramelized banana recipe by only using brown sugar and butter. However, it is easy to kick it up a notch by adding other yummy flavors such as ground cinnamon, ground nutmeg, and/or vanilla extract.
Your caramelized bananas should be soft on the insides with that slightly crystallized, golden brown exterior. When you bite into it, it will melt in your mouth!
There you go. That wasn’t too hard at all! Just 3 ingredients, and 15 minutes from start to finish!
Storage and reheating
If you have leftovers, keep in airtight container in refrigerator for up to 7 days. It microwaves pretty well, or simply heat on skillet to get it warm and slightly caramelized again.
Make Ahead Instructions
Caramelized bananas are best enjoyed immediately to get that caramelized texture. If making ahead, store as instructed above and reheat as per reheating instructions.
How to serve caramelized bananas
Here are some of my favorite ways to serve caramelized banana:
- Serve them alongside frozen creamy treats such as ice creams, gelatos, custards, or frozen yogurts. Drizzle with some caramel to take it over the top!
- Add a touch of sweetness to your favorite breakfast such as overnight oats, oatmeal, pancakes and waffles
- Pair it with homemade whipped cream or yogurt. Drizzle honey or maple syrup or honey on top for some added sweetness.
- Use it as a topper for cheesecakes, pies, cookies, cake etc.
- By itself! Candied Bananas on its own makes such a simple yet yummy dessert or snack for the sweet tooth. I can seriously eat it by itself because it’s that good!
Tips and Tricks
A few things to keep in mind when caramelizing bananas!
- Adjust heat: Cook the bananas on medium or medium low heat to get a nice caramelization without burning the bananas. Be prepared to adjust the heat up or down as needed. We want a slow caramelization ensures even cooking and a perfect golden-brown finish.
- Cook briefly: Avoid overcooking to maintain the bananas’ shape and texture. They should be warmed through and slightly softened but not mushy.
- Ripe bananas: While overripe bananas are typically used for banana bread (think black/brown mushy bananas!), ripe bananas (some brown spots on the skin, but not super mushy) have the best texture for caramelizing and will hold their shape better. Avoid using green bananas or underripe bananas. We want it ripe enough to bring the sweetness while not overripe so that they hold their shape.
Frequently Asked Questions
You can use any ripe bananas. The riper the banana the sweeter it is. Overly ripe bananas tastes really good because it is sweet but they don’t hold up as well and can break apart – if you don’t mind breakage totally use overripe bananas for maximum natural sweetness.
Brown sugar has molasses in it so it caramelizes really well and bring about a richness in flavor. However, you can use other sweetener such as maple syrup, honey, white granulated sugar, or sugar substitutes for a healthier sugar free version. Please note that all these have slightly different sweet profiles.
It is probably overcooked. Try lowering the heat and cooking it for less time especially if your bananas are on the softer or riper side. Remove them as soon as they turn golden brown – cook just long enough to get them charred on both sides!
Make sure the skillet is greased REALLY well (with butter or other type of grease). Avoid aluminum skillet or stainless steel skillet as those tend to stick more. Use a non stick skillet for best results.
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Other Banana Recipes
- Browned Butter Banana Bread
- Banana Pudding
- Banana Milkshake
- Banana Date Muffins
- Nutella Cookie Butter Banana Grilled Cheese
Caramelized Bananas
Ingredients
- 4-5 ripe bananas sliced
- 6-7 tbsp salted butter
- 6-7 tbsp brown sugar adjust accordingly
Instructions
- Heat skillet over medium/medium low heat. Once hot, add butter and allow to melt making sure to not brown the butter.
- Add bananas, making sure they do not overlap.
- Sprinkle brown sugar over the tops of the bananas.
- Once the bottom sides are golden brown, use a silicone spatula to gently flip bananas so the second side is seared till golden brown as well.
- Remove from heat once bananas are caramelized on both sides.
- Serve and enjoy!
