National Caramel Day | Caramelized Bananas

You guys, I had so many ideas in mind for National Caramel Day. You don’t even know. The one I was sticking with up until just yesterday afternoon was to make homemade Sugar Daddy candies. But, I procrastinated in buying some kind of mold so it would come out right so I got slightly creative and went with these Caramelized Bananas instead.

You all probably think I’m a liar. On multiple occasions on this blog, I’ve stated that I really do not like bananas. And then I have a bunch of exceptions to my rule, like this recipe…and banana bread…and banana smoothies…and banana milkshakes…and banana cream pie.

So, I’ve come to the conclusion that really, I like the taste of bananas, but I don’t like the texture of actually eating them in their natural form, right out of the peel. ICK.

Never more shall I say that I detest bananas because it’s just not true. If I had more than one banana in the house when making this dessert, I would have made quadruple the amount and eaten it with gusto.

I first had caramelized bananas at the local Texas de Brazil. When it’s dessert time, out come these shareable (or, rather, they are supposed to be shareable- I just hoard my own and give devil eyes to anyone who tries to get a bite) caramelized banana desserts. The aroma is the first thing that sets you off. It’s a warm cinnamon scent with brown sugar. Then, you eat it and POW, just like that you need to eat it all.

And that’s how I feel about caramelized bananas. When you serve it straight from the skillet alongside some vanilla ice cream, it’s worlds better because who doesn’t like a dessert with both hot and cold elements? I certainly do.

The recipe below only serves two, and that’s assuming you only want a little bit, just half a banana, to keep a trim figure. Me? Well, like I said, I would’ve devoured more if I had more bananas. It’s probably a good thing that I didn’t.

Tomorrow: National Caramel Popcorn Day