Bananas foster caramel sauce

Bananas foster caramel sauce

By
From
Salted Caramel Dreams
Makes
450 g
Photographer
River Thompson

This was a recipe that came together fortuitously with a cup of this and a dash of that – it needed no tweaking. It was love at first lick. I used it as a topping for brownies and cream at my stall at Meatopia – an annual festival of meat held in London – along with the Crunchy Maple Bacon Popcorn and it was such a success I had to include it in this book. I add the rum off the heat to retain the alcohol but feel free to burn it off or leave it out for a kid-friendly sauce.

Ingredients

Quantity Ingredient
250ml double cream
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
225g caster sugar
1 large ripe banana, chopped
1/2 teaspoon vanilla extract
2-4 tablespoons dark rum
Dry caramel

Method

  1. In a small saucepan, warm the cream, salt and cinnamon until hot but not boiling, stirring often to avoid scorching. Whisk well to combine, but don’t worry if the cinnamon is clumpy. Alternatively, warm the mixture in the microwave in a suitable jug. Cover to keep warm while you make the caramel.
  2. In a large, heavy-based saucepan, make a medium-dark dry caramel with the sugar. Reduce the heat to low and add the chopped banana, stirring to coat in the caramel. Gradually add the warmed cream mixture, stirring only once the bubbles have subsided. Remove from the heat and leave to cool for 5 minutes.
  3. Add the vanilla extract and rum and stir well, then blend until smooth, using a handheld or standard blender.
  4. Use warm or leave to cool completely before refrigerating. The sauce can be stored for 2 weeks in an airtight container in the fridge. Heat in a pan over a low heat to bring back to a pouring consistency.
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