Banana and Scotch Whisky Cocktail Recipe
What is Banana-Scotch?
Banana-Scotch is essentially a butterscotch-style sauce enriched with ripe bananas — a thick, flavorful banana butterscotch that elevates ice cream, baked goods and snacks.
Yes, it’s that good.
I have a soft spot for bananas — I often wait for them to become extra ripe because that sweetness and texture are perfect for recipes like this. Banana-Scotch is one of my favorite ways to use overripe bananas: the fruit is blended into a smooth paste and combined with brown sugar and butter to create a rich, caramelized butterscotch sauce with unmistakable banana character.
This sauce is incredibly versatile. Use it as a warm topping over ice cream, a drizzle for muffins or cakes, an addition to cake batters, a flavored frosting base, or simply as a dip for snacks. It stores well in the refrigerator and takes up little space, so you can make a batch and reach for it whenever you want an instant dessert boost.
About this recipe
- The recipe includes options for evaporated milk, whole milk or heavy cream. Heavy cream yields a thicker, richer, more paste-like sauce, while evaporated milk or whole milk will produce a slightly thinner, more pourable texture.
- For the smoothest result, process the bananas in a food processor or blender to eliminate lumps before combining with the milk.
- This is a straightforward adaptation of classic butterscotch sauce, with ripe bananas added to deepen flavor and sweetness.
HAPPY BAKING!!!
Banana-Scotch
Thick and rich banana butterscotch.
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Servings: 1 Cup | Author: Dikla Levy Frances
Ingredients
- 1/3 Cup Butter (90 g / 3 oz)
- 1 Cup Dark Brown Sugar (200 g / 7 1/2 oz)
- 2 Medium Ripe Bananas
- 1 Cup Evaporated Milk, regular whole milk, or heavy cream (240 ml)
- 1 tbsp Whiskey
- 1.5 tsp Vanilla extract
- 1/2 tsp Sea Salt
Instructions
- Place the ripe bananas in a food processor or blender and process until you have a smooth banana paste with no lumps.
- Transfer the banana paste to a large measuring cup and stir in about 3/4 of the milk or cream you chose, mixing until uniform. Reserve the remaining 1/4 cup for later.
- In a large, heavy-bottomed saucepan over medium heat, melt the butter. Add the dark brown sugar and stir with a wooden spoon until the mixture begins to simmer and turns into a darker, glossy liquid.
- While stirring, add the reserved 1/4 cup of milk or cream to the pan, then pour in the banana-and-milk mixture gradually while stirring to combine evenly.
- Increase the heat slightly to medium-high and bring the sauce to a gentle boil, stirring occasionally. Continue cooking until the sauce deepens in color and slightly thickens, about 6–8 minutes. Keep an eye on it and stir to prevent sticking or burning.
- Remove the pan entirely from the heat source (do not only turn off the heat) and set it on a kitchen towel or heat-safe surface. Let it rest for about 1–2 minutes, then stir in the whiskey, vanilla extract and sea salt.
- Allow the sauce to cool to your desired temperature before transferring to a jar or container. The sauce will continue to thicken as it cools; if you prefer a thinner consistency, remove it from the stove a little earlier or rewarm gently before serving.
Notes & Tips
- Removing the pan from the heat source is important. If the pan remains over the burner, the residual heat can cause the sauce to overcook and become grainy or burn.
- If the sauce becomes thicker than you like after cooling, warm it gently or place the container in a warm water bath to loosen the texture and make it pourable again.
- Heavy cream yields the richest, creamiest sauce. Evaporated milk or whole milk will make a lighter, more pourable version—choose according to how you plan to use it (drizzle vs. spread).
- This sauce works well as a topping for ice cream, pancakes or waffles, as a swirl in cake batter, a flavor boost for frostings, or a dip for fruit and cookies.
- For best texture, blend the bananas until very smooth before adding to the pan.