By Jonathan Reynolds
- Total Time
- About 20 minutes
- Rating
- 4(84)
- Notes
- Read community notes
This luscious sauce made of heavy cream, bananas, white chocolate and sugar is meant to be served with our banana-walnut bread pudding, but it's equally delicious drizzled over Sunday morning French toast.
Featured in: FOOD; Street of Dreams
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Ingredients
Yield:About 3 cups
- ½cup sugar
- 1cup plus 2 tablespoons heavy cream
- 2bananas, cut into ¼-inch dice
- 18ounces finely chopped white chocolate
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
709 calories; 44 grams fat; 27 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 1 gram dietary fiber; 73 grams sugars; 7 grams protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Combine sugar and 2 tablespoons water in a heavy pan and set over medium heat. When sugar begins to brown, remove from the heat and allow to reach a deep, nutty brown. Carefully pour in cream (it will sputter). Let the mixture cool slightly and return to the heat. Add the bananas. Stir until sugar melts again and the mixture is smooth (except for the bananas).
Step
2
Place the chocolate in a large bowl, pour the hot cream mixture over it and stir until the chocolate melts. Serve warm.
Ratings
4
out of 5
84
user ratings
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Cooking Notes
Tina
The sugar doesn't begin to caramelize until until all of the water has cooked off and the sugar has melted. One could omit the water and just melt the sugar down by itself until it reaches medium dark amber color, but once the sugar starts to darken it can very quickly go beyond caramelized to burnt. The water slows down the process a little so you have a larger window of opportunity to catch it at the ideal level of caramelizeation.
R
I attempted to brown the sugar twice. The first time the water dissolved out before the sugar ever browned. I added another 2 tbsp water for a second attempt. It started showing color so I took it off the heat before the water dissolve out again. The caramelization process simply stopped.
I continued with the recipe anyway and it did taste nice but it definitely would have put the recipe over the top if the sugar actually caramelized. Any tips for next time?
charlie
All the water will have to cook off before the sugar will start to caramelize - which doesn't start till about 340F degrees.
Fred
The addition of white chocolate makes this recipe worse. Instead, add an extra banana and cook down the banana sugar mixture for 10 minutes. Finish in an immersion blender if you don’t want chunks.
charlie
All the water will have to cook off before the sugar will start to caramelize - which doesn't start till about 340F degrees.
R
I attempted to brown the sugar twice. The first time the water dissolved out before the sugar ever browned. I added another 2 tbsp water for a second attempt. It started showing color so I took it off the heat before the water dissolve out again. The caramelization process simply stopped.
I continued with the recipe anyway and it did taste nice but it definitely would have put the recipe over the top if the sugar actually caramelized. Any tips for next time?
Tina
The sugar doesn't begin to caramelize until until all of the water has cooked off and the sugar has melted. One could omit the water and just melt the sugar down by itself until it reaches medium dark amber color, but once the sugar starts to darken it can very quickly go beyond caramelized to burnt. The water slows down the process a little so you have a larger window of opportunity to catch it at the ideal level of caramelizeation.
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