Banana Caramel Recipe

Make dry sugar caramel

Place a medium heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar in an even layer. Let it heat undisturbed for about 1–2 minutes until edges begin to melt. Very gently swirl the pan occasionally (do not stir vigorously) to encourage even melting.

When the sugar has mostly melted and is a deep amber color (watch carefully to avoid burning), immediately remove the pan from the heat.

Carefully add 2 tablespoons unsalted butter (it will sputter). Stir with a heatproof spatula until butter is fully incorporated.

Slowly pour in 3 tablespoons heavy cream while stirring; the mixture will foam. Return pan to low heat and stir until smooth, 30–60 seconds.

Stir in 1 teaspoon vanilla extract and 1 teaspoon sea salt. Taste and adjust salt as desired. Transfer caramel to a heatproof bowl and set aside. Caramel will thicken as it cools.

Prepare bananas

Peel 2 ripe but still-firm bananas. Cut each banana in half crosswise, then slice each half diagonally into 3 pieces to create 12 banana segments. Toss the sliced bananas gently with 1 teaspoon lemon juice to prevent excessive browning and to add a touch of brightness.

Sauté bananas

Heat a nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam. Sprinkle 1 tablespoon brown sugar and 1 teaspoon ground cinnamon into the butter and stir to dissolve. Arrange the banana slices in a single layer in the skillet and cook 1–1.5 minutes on the first side until golden and starting to caramelize. Flip slices and cook another 30–60 seconds to finish — you want them warmed through and glazed but not mushy.

Remove bananas from the skillet and place on serving plates or in shallow bowls.

Finish and serve

Warm the reserved caramel sauce slightly if it has thickened (a few seconds in the microwave or briefly on low heat). Drizzle the warm caramel over the sautéed bananas. Sprinkle 2 tablespoons chopped toasted pecans or walnuts and a pinch (about 1/4 tsp) sea salt flakes over each portion. If desired, add 1–2 scoops vanilla ice cream or a dollop of Greek yogurt alongside the bananas. Serve immediately.