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Banana-Caramel Milkshake

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“When I saw the recipe and picture of this in “Cottage Living” magazine, I just had to make it immediately. What a delicious once in a while indulgence. --Recipe Courtesy Karen Barker-- COOKS NOTE: Using a frozen banana will give the shake an extra-creamy consistency and store bought caramel sauce can be substituted for the homemade. Time does not include freezing the banana or cooling the caramel sauce. I topped ours with whipped cream, a drizzle of caramel, and garnished with a maraschino cherry and a couple of banana chips. Enjoy! * 5/16/07 – I have edited step #3 to include more detailed directions and added an approximate cooking time. It is the most important step in making a successful caramel sauce. My apologies.”

Ingredients Nutrition


  1. To make Caramel Sauce:
  2. Bring cream to just under a boil over medium heat in a medium saucepan.
  3. Combine sugar, lemon juice, and 3 tablespoons water into a separate saucepan. (Be sure to use a heavy pan, such as a saucier) Place over medium heat, and, without stirring, bring to a simmer. (If sugar crystals form, dissolve with a wet pastry brush) Continue to cook while swirling the pan around until it becomes a deep caramel color, about 6 to 8 minutes (depending on the weight of the saucepan) let the color be your guide.
  4. Slowly add hot cream, stirring constantly with a wooden spoon. (Caution, mixture will spatter.).
  5. Cook 1 minute to dissolve caramel. Remove from heat.
  6. Stir in vanilla, kosher salt, and rum (if desired).
  7. Let cool. Store refrigerated in an airtight container up to 5 days; bring to room temperature before using.
  8. To make milkshake:
  9. Process 1/2 cup caramel sauce and all ingredients in a blender until smooth. Serve in individual glasses, and top with additional caramel sauce, if desired.

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