Breakfast & Brunch | May 16, 2016

Kristen’s Special Syrup

Kristen's Special Syrup

This post was originally written 8  years ago, when most of my kids were still living at home. I never posted a photo of this syrup because it was always eaten up before I had a chance to get out the camera! 

One day, after a neighborhood breakfast, my kids came home RAVING about Kristen’s Special Syrup. Could SYRUP be that good, I thought?? No mention of pancakes, or waffles… just the syrup.  I called my friend Kristen and she gladly shared the recipe with me.

Guess what? It’s called syrup, but tastes like caramel sauce!  No wonder they loved it. Kristen’s syrup is not your typical run-of-the mill thin maple flavored syrup. Her syrup reminds me more of a light caramel sauce you’d use on ice cream.  Our family loves this syrup on waffles and pancakes.  I also love using it to top bread pudding or overnight french toast dishes. It has become a tradition in our family to have this syrup on Conference weekends, Easter, Christmas and other gatherings where we typically make a special  breakfast spread. This syrup should come with a warning. Warning: Once you make this, your family will expect it. Every. Time. You. Make. Pancakes.

Kristen’s Special Syrup is made with light Karo Syrup, whipping cream and sugar. I know, not low calorie, but one taste and you’ll agree it’s worth every bite. It looks decadent, which usually means complicated, but this syrup takes a minute to throw in a saucepan,  whisk and then just a few minutes of boiling. Kristen told me she always makes extra so a jar is chilling in her fridge at all times. It’s easy to heat up and pour when you want to top your pancakes with something extra special. I know you’re going to love this as much as we do!

Kristen's Special Syrup
5 from 1 vote

Kristen's Special Syrup

Author abountifulkitchen


  • 1 cup Light Karo Syrup
  • 1 cup whipping cream not whipped, I use Heavy Whipping Cream
  • 1 cup granulated sugar
  • 1 teaspoon vanilla


  1. Pour ingredients into saucepan. Whisk together.
  2. Boil for 5-10 minutes on medium high heat, stirring while mixture is boiling.  I usually boil for 5 minutes. Serve warm. Store leftovers in refrigerator.

Recipe Notes

Tips:-Make sure to use a pan that is at least 6-8 cup capacity, the syrup will bubble up, and it's best to use a larger pan so it won't boil over the edge.

18 thoughts on “Best Basic Banana Bread

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Recipe Rating

  1. I love banana bread. I am also looking for a good banana bread recipe. I am sure going to try your recipe for sure. Thanks for sharing.


  2. This banana bread so amazing. Why have you not corrtected the egg omission? It has been written incorrectly for over 2 years. Your web page is now so full of ads…it is very annoying. When I first used your website it was not like this. Sad(:

    1. So sorry for the inconvenience. For 6 years I wrote without being paid a cent for sharing recipes on the blog. Now, I have a few ads which bring me a small amount of income. I believe the addition of the egg in the instructions was corrected quite a long time ago. Have a great day!

  3. Just saw that the egg addition has been corrected. So sorry. I read the comments before looking at the recipe again. Thanks for the correction.

  4. 5 stars
    Hi Si 🙂
    This is MY ALL TIME FAVORITE banana bread and EVERYONE wants the recipe. Thank you. Thank you. Thank you!

  5. 5 stars
    This was the best banana bread I’ve made! I didn’t have buttermilk but thanks to your tips I was able to make my own with milk and vinegar. It was so delicious! Your recipes are keeping me baking through quaratine!

    1. Hi Dani, I’m so glad to hear that! Baking is definitely helping me through this quarantine too, thank you for sharing,

  6. 5 stars
    I LOVED this recipe!! I appreciate the buttermilk substitute and clear directions. I somehow always botch banana bread… but not this time! It seriously tastes amazing. If you’re wondering if you should double the recipe, I’d say don’t… triple it! #bestbananabreadever