I discovered this recipe very recently on a TV show. I decided to give this a try and from then on, I have been hooked. This is one dessert that redefines the word decadence. Bananas in suzette sauce, unlike other desserts does not contain cheese, cream or any other ingredients that is loaded with calories. The key player in this recipe is the Orange juice which is used to make the suzette sauce. The sauce is sweetened by caramelized sugar and the flavours are further enhanced by the use of cardamom and nutmeg.
I have made a few changes to the original recipe by reducing the sugar from 2/3 cup to 5 tbsp and by replacing the cinnamon powder with nutmeg. Give this recipe a try and I am sure you will floored like I am right now. 
Bananas in Suzette sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This decadent dessert features bananas enveloped in a rich suzette sauce made from freshly squeezed orange juice, caramelized sugar, and aromatic spices.
Ingredients
- 4-5 bananas
- 1 cup freshly squeezed orange juice (240ml)
- 50g butter (3 tbsp)
- 5 tbsp sugar
- 1/2 tsp nutmeg powder
- 1/2 tsp freshly ground cardamom powder
- Orange zest, for garnishing
- Almonds, for garnishing
Instructions
- Peel the bananas and set them aside in a dish.
- In a pan, melt the sugar over medium heat, stirring occasionally, until it caramelizes and turns a light brown color.
- Add the orange juice, butter, nutmeg powder, and cardamom powder to the caramelized sugar. Stir well and bring the mixture to a boil.
- Reduce the heat and let the sauce simmer for a few minutes until it thickens slightly.
- Place the peeled bananas in the sauce and cook for about 2-3 minutes, turning them gently to coat with the sauce.
- Transfer the bananas to serving plates and drizzle with the suzette sauce.
- Garnish with orange zest and almonds before serving.
Notes
- For a more intense flavor, you can add a splash of orange liqueur to the sauce.
- Serve immediately for the best texture and flavor.
- Store any leftovers in the refrigerator and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 30
- Sodium: 5
- Fat: 7
- Carbohydrates: 40
- Fiber: 3
- Protein: 2
- Cholesterol: 15
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Frequently Asked Questions
Why is orange juice the key ingredient in this dessert?
The freshly squeezed orange juice — 1 cup (240 ml) — forms the base of the suzette sauce and carries the flavors of caramelized sugar, cardamom, and nutmeg. Unlike cream- or cheese-based desserts, the orange juice keeps the sauce bright and relatively light in calories (210 per serving).
What did the author change from the original recipe?
The author reduced the sugar from 2/3 cup down to 5 tbsp and swapped out cinnamon powder for nutmeg, making the sauce a bit less sweet while adding a warmer, slightly exotic note. The cardamom was retained from the original.
Can I add orange liqueur to the sauce?
Yes — the notes specifically suggest a splash of orange liqueur for a more intense flavor. Add it when you pour in the orange juice and butter, after the sugar has caramelized.
How long should I cook the bananas in the sauce?
Only 2–3 minutes, turning them gently so they coat evenly without becoming mushy. The notes advise serving immediately for the best texture and flavor; if there are leftovers, refrigerate and reheat gently before eating.
Thanks Tamara!!! :)
I have recently started experimenting with baked fruit and I really like it. These bananas look so tasty