Caramel Bananas are delicious sticky fruit delight that are ideal as desserts, snacks and treats. They are very easy to make and the addition of the coconut at the end if the perfect finishing touch. I have also added crushed pistachio, smarties and other weird and wonderful touches all with great success.
What makes caramel bananas particularly appealing is how easily they fit into different occasions. They can turn a simple family meal into something that feels special, yet they need very little fuss once they are in the oven. The warm fruit develops an even deeper sweetness, while the lemon adds just enough sharpness to keep the dessert from becoming too heavy.
For a relaxed dessert, serve the bananas while they are still warm with a scoop of vanilla ice cream. The cold, creamy ice cream slowly melts over the sticky fruit, creating a lovely contrast. Alternatively, a spoonful of thick Greek yoghurt gives the dish a fresher finish and works especially well after a filling main course.
The coconut adds a pleasant texture, but it is certainly not the only finishing touch worth trying. A scattering of chopped pistachios gives the bananas a little crunch and a beautiful colour. Crushed biscuits can also work surprisingly well. For children, a few colourful chocolate sweets make this simple dessert feel like a real treat.
However, I find the best variations often come from using what is already in the cupboard. A little grated chocolate can melt over the hot bananas, while a drizzle of maple syrup creates an even richer finish. You could also add a pinch of nutmeg alongside the cinnamon for a warmer, more aromatic flavour.
Because the dish is so quick to prepare, it is ideal when unexpected guests arrive. It also makes an excellent way to use ripe bananas that might otherwise be overlooked. Serve it straight from the oven or allow it to cool slightly. Either way, expect empty plates and requests for seconds.
Caramel Bananas
Ingredients
- 4 tbsp butter melted, 60 ml
- 1 large lemon juice only
- 6 ripe bananas peeled
- 1/4 cup brown sugar 60 ml
- 1 tsp ground cinnamon 5 ml
- 1 cup shredded coconut 250 ml
Instructions
- Mix the melted butter and lemon juice together and pour them into a baking dish large enough to hold the bananas snugly in a single layer.4 tbsp butter, 1 large lemon
- Add the bananas and turn them to coat with the butter mixture.6 ripe bananas
- Mix the brown sugar and cinnamon in a small bowl and sprinkle over the bananas.1/4 cup brown sugar, 1 tsp ground cinnamon
- Bake in a preheated 400F (200C) oven until the butter begins to bubble, about 15 minutes.
- Sprinkle the optional coconut over the bananas for the last 5 minutes of cooking.1 cup shredded coconut
- Serve warm or at room temperature.
30 comments
These bananas are divine. They are so good and the everyone wanted more.
We made these for the children and they disappeared almost immediately. The combination of warm bananas and melted ice cream was a big hit.
I added a little extra cinnamon and loved the warm flavour it gave the bananas. Definitely one I will make again.
I sprinkled over some chopped pistachios before serving and loved the contrast between the crunchy nuts and soft bananas.
I used maple syrup for part of the sweetener and really liked the deeper flavour it gave the caramel. Everyone asked for the recipe.
We made these as a simple dessert during the week and everyone loved them. It felt like a restaurant-style pudding with very little effort.
Mine became slightly softer than I intended, but the flavour was still excellent. Next time I will use firmer bananas and cook them for a little less time.
Very easy to prepare and the kitchen smelled fantastic while they were cooking. I would happily make these again for guests.
A fantastic last-minute dessert when you have unexpected guests. Everything came together quickly and looked far more complicated than it actually was.
I used coconut ice cream instead of vanilla and the combination was excellent. The coconut brought out the flavour of the bananas beautifully.
Really enjoyed this recipe. I used bananas that were ripe but still firm, which worked perfectly because they didn’t turn mushy during cooking.
Very tasty and incredibly easy. I did find mine needed a couple of extra minutes to become properly caramelised, but the result was worth waiting for.
I added a pinch of nutmeg with the cinnamon and thought it gave the bananas a lovely warming flavour. It is definitely worth trying.
I used slightly underripe bananas and they held their shape really well. The caramel was sticky and delicious without overpowering the fruit.
The lemon juice makes a real difference. It cuts through the sweetness and gives the finished dish a much fresher flavour.
Such a simple recipe with surprisingly impressive results. Everyone at the table enjoyed it, especially when served warm with ice cream.
A lovely family dessert that doesn’t require much preparation. We served ours with vanilla ice cream and a little grated chocolate.
The recipe worked exactly as expected for me. The bananas were tender, glossy and full of flavour, with just enough caramel around them.
This was much better than I expected from such a short ingredient list. The bananas became wonderfully soft and sticky.
A lovely dessert when you want something sweet without spending ages in the kitchen. I will definitely be keeping this one for busy evenings.
I added a little grated dark chocolate over the hot bananas before serving. It melted beautifully and added a lovely richness.
A brilliant way to use up ripe bananas. I added some chopped walnuts at the end for extra crunch and they worked beautifully.
I added a small handful of desiccated coconut before serving and really enjoyed the extra texture. This makes a lovely comforting dessert.
This was a great success after a roast dinner. The warm fruit was sweet and comforting without feeling too heavy.
So very easy to make. The caramel formed beautifully around the bananas, and we served them with vanilla ice cream.
This is such a comforting dessert and a brilliant way to use bananas that are past their best. Simple ingredients, quick preparation and fantastic flavour.
I added crushed biscuits on top for a little crunch. They worked particularly well with the soft caramelised bananas and ice cream.
This was a lovely quick dessert for a Sunday lunch. The bananas were soft and sweet, while the lemon stopped the caramel from becoming too rich.
I served the caramel bananas with thick Greek yoghurt instead of ice cream. It made the dessert feel lighter while still being wonderfully indulgent.
The caramel was delicious, although I would suggest keeping a close eye on it as it can darken quickly. Mine was nearly too far gone, but still tasted great.