I have never been one to not over do it. You probably know that about me. So given the opportunity to add banana caramel to anything, I am there. I am not sure where this idea started, but I made it once, had to show you, and then we did a live video (attached) about it. Dry caramel is a super simple thing to do and I make them a lot for pralines or even my peanut butter. Adding in awesome butter is never hard for me either...
This sauce can be made without the banana, just a plain salted caramel sauce then, or add other fruit. They will vary in success based on acidity and so on. But watch this space, chocolate, coffee, passionfruit, raspberry caramels are all on my hit list.
YUM... go give them a go!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams Raw Caster Sugar BUY
- 75 Grams Butter BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 2 bananas, peeled and sliced
Heat half the sugar in a light coloured, dry frying pan until it starts to melt, without stirring. Give the pan a gentle toss occasionally.
Add the rest of the sugar and bring it to a melted deep amber colour, without burning. Add the butter a little at a time and stir it vigorously until combined. Add salt and vanilla, and finally banana. Cook down the bananas a little. Store in an airtight container in the fridge until use on ice-cream, porridge, pancakes, waffles or as a pie filling. YUMMERS.