Caramelized Banana Recipe 👨‍🍳🍷

Caramelized Banana Recipe

Caramelized banana in a dish combines a velvety cream base with a rich topping of bananas in caramel syrup. It's a simple, economical dessert, perfect to serve chilled.

Ingredients

For the White Cream: 1 can of sweetened condensed milk (395 g), 1 carton of heavy cream (200 g), 500 ml of whole milk, 3 tablespoons of cornstarch, 2 egg yolks (sifted, optional for color and creaminess), 1 teaspoon of vanilla extract

For the Caramelized Banana Topping: 5 to 6 ripe and firm bananas (such as Cavendish or silver bananas), sliced, 1 cup of sugar, ½ cup of warm water

Preparation Method

Preparation of the Cream: In a saucepan, with the heat off, completely dissolve the cornstarch in the condensed milk to avoid lumps. Add the milk, heavy cream, egg yolks, and vanilla extract. Mix well. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Cook for another 2 minutes over low heat to cook the cornstarch. Pour the cream into a glass dish. Cover with plastic wrap in direct contact with the cream (to prevent a skin from forming) and refrigerate for about 1 to 2 hours to firm.

Preparation of the Caramelized Bananas:

In another saucepan, place the sugar over low heat and let it melt until it forms a light golden caramel. Be careful not to burn it. Add the warm water little by little and carefully (it will splatter and the sugar will harden). Continue stirring over low heat until all the sugar lumps dissolve and a smooth syrup forms. Add the banana slices and mix gently. Let it cook for about 3 minutes, just until the bananas soften slightly without falling apart. Turn off the heat and let it cool completely before assembling.

Assembly

Remove the dish with the firm cream from the refrigerator and remove the plastic wrap. Pour the caramelized banana and all the cooled syrup over the white cream, spreading it evenly. Refrigerate again for at least 2 to 3 hours before serving so that it is very cold and firm.