Reviewed: May 8, 2012

Wow. So good, used regular sugar, took a little longer. The butter and sugar separated when it started to brown and then when I added the cream the sugar hardened up, but keep stirring and it will dissolve in a couple minutes. Worked out great.

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jes1226

Reviewed: Feb. 2, 2012

this was delicious! fast and easy to make, with a really good end result.

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Reviewer:

MoonShadow5

Reviewed: Dec. 1, 2011

Awesome - I used the recipe for the caramel sauce - came out totally awesome. Only thing, use a bigger pot and keep the heat on med-low else the sugar will burn.

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Reviewer:

funkyme

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 8, 2011

Yummy! 1st attempt I burnt the caramel so be careful cuz what a mess!

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

Reviewed: Apr. 13, 2011

Did not like the recipe at all. Followed directions precisely. The "caramel sauce" did not look like caramel at all. It was a sweet thin white sauce. Recipe says to cook sugar until light brown. It never turned light brown. Unfortunately I tried the recipe for a company dessert. It's the first recipe from AllRecipes that I did not like.

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Reviewer:

SylviaR

Reviewed: Mar. 30, 2011

Great recipe with so little effort. I used the review suggestion using brown sugar and sour cream. The recipe took about 10 minutes to prepare and that included heating the bananas in the mixture. This will certainly impress your guests and my husband loved it!

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Reviewer:

DonnaBell

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Mar. 21, 2011

Very tasty but the sauce was way to thin. It was the consistency of tomato soup. I would try adding 3/4 - 1 cup and thin as needed.

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Reviewer:

Snap

Reviewed: Mar. 5, 2011

I used this as a filling for banana shortcake. Absolutely delish. Nice and simple, I've made it a few times with sweetened shredded coconut added. Wow! Think a hybrid of banana cream pie! Super alternative to traditional strawberry shortcake; but I plan to try it with strawberries next time. Thank you!!

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Reviewer:

Veronica

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 3, 2011

Reading all the reviews, I decided to cook the caramel longer. But I think I cook it too long since there's a slight burn taste. :(

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Reviewer:

SHORTCUTCOOK

Reviewed: Feb. 21, 2011

I didn't let the color of the caramel get dark enough. (I was afraid of burning) I added 2 extra bananas and I think I could have thrown 2 more in there. There was a lot of sauce. Not that I am complaining because it was AWESOME! I topped off my bananas with a drizzle of choc syrup and a dab of whipped cream. YUM!! I couldn't stop eatting it. I now feel like I just ate my weight in Caramel Bananas! lol Oh So Good!

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