It’s breakfast for dessert (sort of); it’s golden, caramelized bananas; it’s crunchy-sweet-salty nuggets of yum. That’s what happens when your sweet tooth kicks in and you have a bag of honey-caramel krispies staring back at you. Most of the krispies made it to an ice cream social at 18 Reasons as a BYOT (bring your own topping ), but we strategically made sure to keep some “leftovers” around. And what didn’t end up being eaten in sneaky handfuls by every member of my family, ended up on these totally accidental, breakfast-inspired sundaes. As for the bananas… my family lives by the rule that “everything is better with caramelized bananas”. I think we’ll put that one on a t-shirt!
In case you have any shred of doubt left, Luca’s happy face will tell you everything you need to know. Make this sundae!!
Honey-Caramel Rice Krispies
These will keep for a week in a tightly sealed container. In a pinch, I think you just might be able to get away with plain old rice krispies right out of the box in place of these fancy honey-caramel ones. Or you could break up up some rice krispy treats next time you have some at hand.
- 1/4 cup granulated sugar
- 3 TBL unsalted butter
- 3 TBL honey
- big pinch of salt.
- 1 3/4 rice krispies
- In a pan, combine sugar, butter, honey and salt. Give it a stir and then turn on the heat to medium. The trick from here is to not give into the temptation to stir the caramel as it’s melting. You can swirl the pan, but don’t stir with a spoon or your caramel can sieze up and crystallize. Don’t stir!
- You’ll see the butter and sugar melt and then start to turn golden and eventually amber. It takes some time (~20 minutes) so be patient.
- When you’ve achieved a beautiful caramel color, immediately remove from heat and drizzle the caramel over the rice krispies. Toss well with a spoon (use caution, it will be very hot so this is not a good project for kids). Spread the caramel on the krispies on a lightly greased cookie sheet (or on top of a silicone baking mat). When cool break apart.
- Slice peeled bananas into quarters. Sprinkle the cut sides lightly with sugar.
- Lightly butter a skillet and add the sugared bananas, cut side down. On medium-high heat, cook the bananas to warm them and caramelize the bottoms This should take about 5 minutes. And there’s no need to flip the bananas at all, just cook on the cut side.
- The sugar can go from a lovely caramel to burned rather quickly, so check often by gently lifting a corner of a banana to see how they are coming along. They are perfect when their undersides turn a deep golden brown.
Clearly Luca is not the only ice cream fiend around here. Check out some of our other favorite ice cream delights:
- Ice Cream Bar, Cole Valley (maybe the best banana split ever)
- Simran’s Favorite Super Easy Hot Fudge Sauce
- Just Banana Ice Cream (it’s true — a healthy ice cream alternative!)
- Condensed Milk Vanilla Ice Cream
- Biscotti-Hazelnut Ice Cream Sandwiches
- Smitten Ice Cream (SF, Hayes Valley)
- Twirl and Dip Ice Cream Truck (SF)
- Mr & Mrs Miscellaneous Ice Cream Shop (SF, Dog Patch)
- Throw Yourself a Little Sundae Party