The banana, coconut and caramel combine to make something truly special. You should be able to reduce the banana and coconut oil slightly to get a more firm caramel if you prefer.

The banana, coconut and caramel combine to make something truly special. You should be able to reduce the banana and coconut oil slightly to get a more firm caramel if you prefer.

Ingredients

  • ½ cup banana purée (about 2 ½ bananas)
  • 1 Tablespoon + 1 teaspoon unrefined coconut oil
  •  ½ cup + 1 Tablespoon water
  • 1 cup + 1 Tablespoon sugar
  • ⅛ teaspoon salt
  •  ¼ teaspoon vanilla extract

Directions

  1. In a food processor or blender, blend the banana purée, coconut oil and vanilla extract.
  2. Set aside.
  3. In a heavy duty, medium saucepan, add the water then add the sugar and salt in a mound in the middle, taking care to not get sugar on the sides of the saucepan.
  4. In another small saucepan, add the banana mixture cover and place on medium-low heat.
  5. Cover the sugar and water mixture and bring it to a boil over high heat until the mixture registers 150’C (300’F) with a candy thermometer.
  6. This should take about 7 minutes.
  7. Reduce heat to medium and continue to cook until the mixture registers 175’C (350’F) which should take about 1 to 2 minutes.
  8. Remove from heat.
  9. While you’re caramelizing the sugar, bring the banana mixture to a simmer.
  10. The goal here is to add the hot banana mixture to the hot caramel; if the banana mixture boils before the water and sugar caramelization is done, remove the banana mixture from heat and leave the cover on.
  11. Remove the cover from the banana mixture and carefully pour about ¼ of it into the caramel mixture, allowing it to bubble vigorously.
  12. When the bubbling has subsided, add the remaining banana mixture then whisk in the vanilla extract.
  13. Slowly and carefully transfer the mixture to a heat proof container placed over a cutting board to insulate your work surface, cover and store in the refrigerator until cool, about 2 hours.
  14. Allow the mixture to cool to room temperature in the refrigerator.
  15. Transfer the mixture to a blender and blend on high for 1 minute.
  16. Store in a airtight container in the refrigerator for up to one month.
  17. To reheat, just warm it up in the microwave or in a pot and give it a quick stir.
  18. This recipe makes about 1 cup.
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