Description
Creamy Banana Caramel Frappe: Frozen bananas, rich caramel, and a hint of cinnamon blend into a sweet and spicy treat. Top with whipped cream and caramel for the ultimate dessert.
Ingredients
Scale
- 3 ripe bananas, frozen (at least 2 hours)
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup heavy cream (optional, for extra richness)
- 2 tablespoons caramel sauce, plus more for drizzling
- 1 tablespoon brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 1 cup ice cubes
- Whipped cream, for topping (optional)
- Caramel candies, for garnish (optional)
Instructions
- In a medium saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Stir gently to moisten the sugar.
- Place the saucepan over medium heat. Do not stir the mixture after this point! Stirring can cause the sugar to crystallize. Let the mixture cook undisturbed, swirling the pan occasionally to ensure even heating.
- The sugar will first melt and become clear. Then, it will start to turn a light golden color. Continue cooking until it reaches a deep amber color. This process can take anywhere from 5 to 10 minutes, so be patient and keep a close eye on it. The color is crucial too light, and the caramel will lack flavor; too dark, and it will taste burnt.
- Once the caramel reaches the desired amber color, remove the saucepan from the heat and immediately add 4 tablespoons (1/2 stick) of unsalted butter, cut into pieces. Be careful, as the mixture will bubble vigorously. Stir the butter into the caramel until it is completely melted and smooth.
- Slowly pour in 1/4 cup of heavy cream (or half-and-half for a lighter version). The mixture will bubble up again, so be cautious. Stir constantly until the cream is fully incorporated and the caramel is smooth and glossy. Add a pinch of sea salt to balance the sweetness.
- Let the caramel sauce cool slightly before transferring it to a heat-proof jar or container. The caramel will thicken as it cools. Store in the refrigerator for up to 2 weeks. If the caramel becomes too thick in the refrigerator, you can gently warm it in the microwave or on the stovetop before using.
- Take your frozen bananas out of the freezer. If they are rock solid, let them sit at room temperature for 5-10 minutes to soften slightly. This will make them easier to blend. You can also break them into smaller pieces before adding them to the blender.
- In a high-powered blender, combine the frozen banana pieces, milk, heavy cream (if using), caramel sauce, brown sugar, vanilla extract, cinnamon, and salt.
- Add the ice cubes to the blender. The amount of ice you use will affect the thickness of your frappe. If you prefer a thicker frappe, add a little more ice. If you prefer a thinner frappe, use a little less.
- Secure the lid on the blender and blend on high speed until the mixture is completely smooth and creamy. You may need to stop the blender a few times to scrape down the sides with a spatula to ensure that all the ingredients are fully incorporated. Be patient it may take a minute or two to get a perfectly smooth consistency.
- Once the frappe is blended, check the consistency. If it’s too thick, add a little more milk until it reaches your desired consistency. If it’s too thin, add a few more ice cubes and blend again.
- Pour the banana caramel frappe into one or two tall glasses.
- Top with a generous dollop of whipped cream, if desired. I personally think it adds a lovely touch of indulgence.
- Drizzle extra caramel sauce over the whipped cream (or directly onto the frappe if you’re skipping the whipped cream). Don’t be shy the more caramel, the better!
- Garnish with caramel candies, banana slices, or a sprinkle of cinnamon. You can even add a few chocolate shavings for an extra touch of decadence.
- Serve the banana caramel frappe immediately and enjoy! It’s best when it’s cold and creamy.
Notes
- For a vegan version, use non-dairy milk, non-dairy whipped cream, and vegan caramel sauce.
- Add 1/2 cup of cooled brewed coffee or 1-2 shots of espresso for a banana caramel coffee frappe.
- Add 1-2 tablespoons of cocoa powder or chocolate syrup for a chocolate banana caramel frappe.
- Experiment with spices like nutmeg, cardamom, or ginger.
- Add a scoop of protein powder for a protein-packed frappe.
- Adjust the amount of caramel sauce and brown sugar to your desired sweetness.
- The frappe can be prepared ahead of time and stored in the freezer for up to 30 minutes. Blend again before serving.
- Use ripe, frozen bananas for the best flavor and texture.
- The type of milk you use can affect the flavor and texture of your frappe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes