A Filipino favourite using healthier coconut sugar instead of the traditional way using brown sugar.

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Impress your friends and family with DESSERT CHIPS AND SALSA

The ratio for the ingredients come from the foreign website "Simply Delicious." I rearranged it just a bit to have it suit my taste.This is perfect for apple pies, muffins, or any baked desserts. It also tastes delicious topped on ice cream.Adding the butter and heavy cream to the pot while cold, there is the possibility that it will dangerously spit out because of the temperature difference.To prevent that, warm both before adding. But remember not to bring the cream to a boil or it will separate. Recipe by chika919

I made this to use up a lot of leftover bananas!Please adjust the darkness of the caramel sauce to your liking For those people who like sweets, cook until it turns golden brown, and for those people who like a mature taste, cook until it turns a darker color. Recipe by Namiko0618

Easy and Super delicious. Bananas can be substituted by almost any other fruit or berries. Almond milk can be substituted by any other nut milk. Honey can be substituted by either agave or maple syrup. Serves 5 or 6 if small cups or 3-4 in bigger ones.

I referred to "Banana Stewed in Caramel Sauce" in the book "So 'Le Creuset', Good Food" written by Yukiko Hirano. I modified the recipe to make a cream or paste, so I mashed the bananas well, added more sweetness and tried to make creamier.Keep in the refrigerator and finish within a week. Reheat the necessary amount of the chilled cream in a microwave before you eat if you like. The colour will not stay beautiful, but it will be taste nice. Recipe by Miiyu

Banana = yum. Banana & cream = woo! yum! Banana & cream & cake = great! Banana & cream & cake & caramel nuts = Wow! Soo delicious!!! ＊note＊ 1 cup = 240ml

I tried making this because I love caramelized bananas.Heat the heavy cream a bit and it will not fly off when whisking.If the cream cheese is still hard, microwave for 20 seconds. For 18 cm [7.1 in] cake baking tin. Recipe by marimari kitchen