Banana Cream

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Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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  • 150 g (5 oz) caster sugar
  • 1 ½ tablespoons water
  • 1 large ripe banana, peeled and cut into 1 cm (½ in) chunks
  • 2 tablespoons lemon juice
  • 400 ml (13 ⅔ fl oz) cream


Bring sugar and water to the boil, then cook without stirring until it turns golden. Once it begins to give offa caramel aroma, carefully but quickly add banana pieces and lemon juice. Stir carefully, as it will be viciously hot and may splatter. Cook 1 ½ minutes on a high heat, mashing the bananas as you go. Remove from heat and leave to cool, then chill. Beat cream until soft peaks form, then add banana mixture and whip until fairly stiff. This keeps in the fridge for up to 4 hours.