Caramel Banana Cream

Caramel Banana Cream

You can make this quickly. Spread on bread or knead into dough or add to baked goods. People who don't like fresh bananas must try this cream.

Ingredients: About 70 % full of a 220 ml jar

Full ripened banana
2 small (about 150 g without skin)
4 tablespoons
20 g
Condensed milk (or sugar)
1 tablespoon
Rum (if you like)
A little


1. Mash the bananas well with the back of a fork. Use sweet, soft and fully ripened bananas with lots of black spots.
2. Put the butter and sugar in a pan and melt over medium heat. Stir the bottom occasionally to avoid scorching. About 3 minutes later.
3. It changes to brown caramel colour. Turn off the heat. Add the mashed bananas and mix quickly. Cook over low heat for about 3 minutes while stirring.
4. Add condensed milk and rum (if you like), and bring to a boil. Turn off the heat immediately once it comes to a boil. Don't overcook after adding the condensed milk.
5. This is the recipe photo from the book I referred to. It is made from sliced bananas, and I guarantee the taste! Try the original recipe as well.

Story Behind this Recipe

I referred to "Banana Stewed in Caramel Sauce" in the book "So 'Le Creuset', Good Food" written by Yukiko Hirano. I modified the recipe to make a cream or paste, so I mashed the bananas well, added more sweetness and tried to make creamier.