Caramelized Bananas in Pineapple Sauce are a spectacular dessert from Benin. They can be enjoyed solo, but my favorite way to devour them is on top of chocolate ice cream. The original concept for this Beninese classic is to caramelize the bananas in orange juice, but I put a special spin on the recipe. Let me know in the comments below what you think!
It’s May, and it’s officially spring, and although the sky seems to forget it sometimes, its supposed to be warm out. Michigan, of course, doesn’t always follow the rules. But warm is how it’s supposed to be, if everything goes as planned.
If everything goes as planned, then also, ice cream season is just around the corner. Okay, okay, if you’re anything like me… ice cream season is EVERY season. There are some crazies out there that only like to eat ice cream when it’s warm out. I can’t relate to those people, but I have some good news for them:
Caramelized Bananas as An Ice Cream Topping
These Beninese Caramelized Bananas in Pineapple Juice are THE BEST ICE CREAM TOPPINGS EVER. No exaggeration.
Sorry for screaming at you, but I needed you to understand. You get it now, right? Best. Topping. Ever.
How to Make Caramelized Bananas in Pineapple Juice
Pineapple juice and brown sugar mix together and heat on the stove to create a delicious sauce. Then, right before it’s done, add the bananas in and caramelize them right up. If you have a sweet tooth, this is the treat for you. I chose Dole Pineapple Juice as my pineapple juice of choice!
Orange Juice vs Pineapple Juice
The traditional method for this treat in Benin is actually caramelized bananas in orange sauce. You’re welcome to make this recipe with whatever fruit juice you’d prefer, and the same ratios should work just fine. Use fresh squeezed orange juice to be traditional, pineapple juice to be like me, or go off the rails and try something else! You’re going to like it no matter what.
Boiling Your Brown Sugar
Brown sugar syrup is a little difficult to master on the stove. If you let this syrup boil for too long (like I did the first time), the brown sugar will harden into almost a candy… Then the bananas will be caught in a sweet, sugary casing, and harden onto the ice cream… not ideal.
Make sure to pay attention that your brown sugar boils the right way. You’ll want it to simmer very low for about 15 minutes and then plop the bananas in just to warm them through. Any longer and they won’t be as enjoyable.
If you tried these Caramelized Bananas in Pineapple Juice and loved them, post a photo on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork! Leave a comment telling me how they were! If you liked this recipe, make sure to also check out this Strawberry Kissel from Belarus or these Tropical Stuffed Avocados from Barbados.
Caramelized Bananas in Pineapple Sauce
- 2 large bananas
- 1 6 oz can Dole Pineapple juice
- 2 tablespoons lemon juice
- 3/4 cup brown sugar
- ¼ tsp vanilla
- Put all ingredients besides bananas in the pan. Simmer for 15 minutes.
- Peel bananas and slice in half vertically. Add bananas into the sauce and cook for another 2 minutes, until the bananas are warmed through