Banana Caramel Sauce

29 09 2008

It occurs to me that if I am to remain sans internet, I will spend every week apologizing to you all from my connection at school. This shall not stand! As of sometime this week(fingers crossed), I will officially become a slave to Big Internet, suck it up and buy some. As I live and breathe, my mission in life was to get by without having to pay for it, be it by loitering in coffee shops, at school, or wherever there was a “Free WiFi” sign, but no more. I heave a sigh of defeat.

On a sweeter note, I am pleased to present you with a recipe for banana caramel sauce. I made this at my father’s on the same weekend in which I made the butter tarts of yore, but this recipe got swept aside in lieu of the wedding cake post. Here I go apologizing again. Without further preamble, do let’s begin.

Banana Caramel Sauce
Adapted from

1/2 cup sugar
2 tbsp butter
1/4 cup cream
1 banana, sliced

Melt sugar in a saucepan over medium heat with one tablespoon of water. Brush down sides of pot as needed with water. When sugar is a light amber color, stir in butter. Once incorporated, stir in cream off of the heat. Mixture will bubble up a bit, but be not afraid, this is normal. When you have a beautiful, creamy caramel sauce, stir in bananas until sauce coats them. Serve over ice cream, cake, whatever.

In other news: math class continues to be a patronizing waste of 3000$. Awesome.

Currently feasting my ears on: Every Time I Die in one ear and my math teacher in the other, though my heart really isn’t concerned with the latter.




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