Caramelled Bananas

This is the first recipe from the cold puddings chapter that I’ve tried.


3 tbsps sugar
2 tbsps water
4 bananas

Make a caramel by dissolving the sugar in the water and heating until golden brown. Arrange the bananas in the top part of a chafing dish over hot water or on a deep enamel dish over a saucepan of hot water, then pour the caramel sauce over them. Cook slowly for about 10-15 minutes, basting them constantly with the caramel. Transfer the bananas to a dish and pour over the remainder of the sauce and serve with sponge fingers.

So one of the reasons I picked this recipe is because I have had an open packet of sponge fingers in my cupboard for months! Got to be honest I can think of better accompaniments for the bananas.

Making the caramel is really quick, just need to leave the sugar and water bubbling away, but once it starts to change colour it can over cook quickly so keep an eye on it! I have no idea what a chafing dish is, so I just put the bananas in a bowl over a pan of water. For some reason I sliced the bananas, the recipe doesn’t actually say to do that but I had assumed that was the right thing to do! So when they were in the bowl over the water I suddenly thought I’d messed up, the bananas were getting pretty soft quickly; at this point I had visions of a banana mush with a caramel sauce! However the sauce almost seemed to protect the banana, and it did retain its shape ok.

I attempted a bit of sugar crafting; didn’t quite look right! The presentation isn’t the best, I couldn’t figure out how best to serve this so ended up pretty much plonking on the plate with a bit of caramel on top! It was at this point I thought again I was meant to leave the banana whole, maybe that would’ve looked prettier.

Taste wise it is pretty good. The bananas are really soft and then have this sweet, sticky caramel coat which is pretty good. Really didn’t get the combination of the sponge fingers, I was just pleased to get them used up and out of the cupboard! It really did need something else; ice cream, cream or yoghurt would work well. I also think the caramelled bananas would work well as a topping on a baked cheesecake.

Would I make this again? Yes it was tasty, but would work on my presentation next time!!

6 thoughts on “Caramelled Bananas

  1. You might not be happy with its looks Jacqui but I can imagine how good it tastes! Never heard of a chafing dish either – sounds painful! I rarely buy bananas but, next time I do, this is on the menu! Vohn x

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