Easy salted caramel and banana cups recipe

Easy salted caramel and banana cups recipe


Serves 4-8


  • 80g butter, cubed
  • 1/2 cup (80g) light brown sugar
  • 1/4 cup golden syrup
  • 1/2 cup cream
  • generous pinch sea salt (about 1 tsp)
  • 4 ripe bananas, sliced
  • small packet lightly salted popcorn, optional


Combine butter, sugar, golden syrup and cream in a small, heavy-based saucepan.

Stir over medium heat until the butter is melted and mixture is a smooth consistency – do not allow to boil. Reduce heat and leave to simmer, for about 5 minutes, stirring occasionally.

Stir through the salt. Remove from heat and set aside to thicken for 20 minutes.

Once the sauce has cooled and thickened, dollop a tablespoon or two into the bottom of serving cups or glasses, then arrange banana slices, top with popcorn and to finish off drizzle over some more caramel sauce.

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Serving Suggestions


  • If making ahead to serve later, transfer the caramel sauce into a storage jar or tub and keep chilled, it stays spreadable even in the fridge but can be brought back to pouring consistency left out for 10 minutes.
  • Alternatively, you can pour the first layer of caramel into your serving glasses and refrigerate these to cut prep time when ready to serve.
  • This caramel sauce will serve four adults, or could be stretched between 8 serving glasses for a lighter dessert or an after-school snack.
  • This sauce would be equally well matched to fresh slice pear or poached apples.
  • Also as a decadent addition to yoghurt or ice cream, or a filling for tart shells or a layer cake.
  • If you don’t fancy salted caramel, then just leave out the salt!
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder.

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