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
- In a food processor or blender, blend the banana purée, coconut oil and vanilla extract.
- Set aside.
- 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.
- In another small saucepan, add the banana mixture cover and place on medium-low heat.
- 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.
- This should take about 7 minutes.
- Reduce heat to medium and continue to cook until the mixture registers 175’C (350’F) which should take about 1 to 2 minutes.
- Remove from heat.
- While you’re caramelizing the sugar, bring the banana mixture to a simmer.
- 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.
- Remove the cover from the banana mixture and carefully pour about ¼ of it into the caramel mixture, allowing it to bubble vigorously.
- When the bubbling has subsided, add the remaining banana mixture then whisk in the vanilla extract.
- 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.
- Allow the mixture to cool to room temperature in the refrigerator.
- Transfer the mixture to a blender and blend on high for 1 minute.
- Store in a airtight container in the refrigerator for up to one month.
- To reheat, just warm it up in the microwave or in a pot and give it a quick stir.
- This recipe makes about 1 cup.