By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 12
189 cal · 25 min
Bananas with Caramel Sauce
Recipe GLPR39e17f6b430650
Warm, roasted bananas with a smooth and rich caramel sauce made from butter, sugar, and evaporated milk. The bananas are baked until tender with blackened skin, then peeled and halved lengthwise, topped with a creamy caramel glaze that adds a touch of sweetness and sophistication to this simple, elegant dessert.
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Ingredients
6 Large bananas, unpeeled
6 tablespoons Butter
1 cup Granulated sugar
½ cup Evaporated skim milk
2 teaspoons Cornstarch, dissolved in water
2 teaspoons Water for cornstarch slurry
Directions
Preheat your oven to 400°F. Wash the unpeeled bananas under cool water and pat dry.
Arrange the whole, unpeeled bananas on a baking sheet. Using the tines of a fork, prick each banana several times, spacing the holes around the skin.
Bake the bananas for 8 minutes, or until the skin turns black and the flesh becomes tender when gently squeezed with an oven mitt.
While the bananas bake, prepare the caramel sauce. In a medium saucepan over moderate heat, combine the butter and sugar.
Cook the butter and sugar, stirring often, until the mixture reaches a medium amber brown color—approximately 3 to 4 minutes. Do not let it darken too much or burn.
Remove the pan from the heat and let cool for about 1 minute.
In a small bowl, whisk together the cornstarch and water until smooth and fully dissolved with no lumps.
Slowly add the evaporated skim milk and the cornstarch slurry to the caramel mixture, stirring constantly to blend well.
Return the saucepan to moderate heat and bring the sauce to a gentle boil, stirring constantly for about 1 to 2 minutes until thickened.
Remove from the heat and let the caramel sauce cool slightly for 2 to 3 minutes so it reaches a pourable consistency.
Remove the bananas from the oven and let them cool for 1 minute. Carefully peel away the blackened skin.
Split each peeled banana in half lengthwise and arrange on a serving plate. Drizzle or spoon the warm caramel sauce generously over the banana halves and serve immediately.
Comments
All ingredients are staples at every Charlotte-area chain, with bananas and butter typically among the cheapest per-serving costs in any dessert, working out to under 50 cents per serving. The stated 25 minutes is honest—caramel sauce takes 10-12 minutes of active cooking and stirring to reach temperature, but the recipe requires minimal prep and no specialized technique. This is a strong weeknight or last-minute dessert that reheats adequately in a microwave and works well for families since the sauce can be made ahead and the bananas sliced right before serving. North Carolina bananas aren't local, but caramel with evaporated milk is a genuine Southern comfort flavor, and the cornstarch-thickened sauce avoids the graininess that plain sugar caramel can develop.
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