Saturday, 1 October 2011

Caramelised Banana Pancakes with Caramel Sauce

My new favourite breakfast. One of the (many!!) reasons my jeans are getting tight.

I was looking back on old posts the other day and came across my post on Pancake day, where I ate some form of pancakes for every meal. I remembered the huge banana pancake being so delicious, so I decided to recreate it - in a slightly prettier form!

Caramelised Banana Pancakes with Caramel Sauce
(serves one)

For the pancakes:
  • 1 small banana, chopped into small chunks
  • 30g plain flour
  • 30g oats
  • 1/4 tsp baking powder
  • 1 egg
  • 10g oil
  • 50ml milk
  • 1 tsp vanilla extract
  • butter, to fry
For the caramel sauce:
(Recipe adapted from here)
  • 30g butter
  • 30g soft light brown sugar (not demerara sugar as I used the first time!)
  • 25ml double cream
  1. First measure out the butter and sugar for the caramel sauce in a small pan.
  2. Heat a saucepan over a medium heat and add some butter. Start gently frying your banana chunks.
  3. Start the caramel sauce by putting the pan over a low heat until the sugar and butter are dissolved/melted.
  4. Measure out all your other pancakes ingredients into a bowl. Dry first (oats, flour, baking powder) then stir in the wet (egg, vanilla, oil, milk).
  5. Once the bananas are caramelised, remove from the frying pan and set aside.

6. (If you want to avoid the black bits that my pancakes have, quickly clean the pan and then...) Add the pancake batter to the pan in three blobs, and share the banana pieces out on top of each pancake.

7. By this time the butter and sugar for your sauce should have dissolved. Add the cream and stir continuously until bubbling. Remove from the heat while you finish up the pancakes.

8. Once the pancake surfaces are bubbling, flip them over and cook on the other side until cooked through.

9. Place the pancakes on a plate and then pour the caramel sauce on top.

10. Enjoy!

These are so delicious. The cooked banana provides such sweetness that the pancakes don't really need the caramel sauce, but it is great to have for a luxurious treat!

The sauce makes just enough to drown cover the pancakes, plus a little extra for tasting - make sure you don't burn your tongue!

The first time I made these, I tried to save time by pouring the pancake batter directly on top of the cooked banana. It still tasted great, but the pancakes fell apart a bit. Definitely worth the little extra step of removing the cooked banana from the pan.

The second time I made these, I was all out of double cream for the sauce so had to make do with whole milk. Ok, but the cream definitely makes for a thicker caramel sauce. I would've made these a third time for prettier photos before publishing the recipe, but my waistline wouldn't have thanked me. Twice in one week is more than enough for these pancakes - I've booked them back into my meal plan for a couple of weekends time!

You can enjoy them tomorrow though - Pancake Sunday anyone? :)


  1. You can also used condensed milk- you can get it in a squeezy tube- the toffee topping I made the other week was butter, sugar and condensed milk- heated in the microwave but you could do it in a pan too. I never buy cream so I would do that instead anyway :)

  2. Yum, they look lovely. Photo's are great, particularly the last one. Caramel & banana, doesn't get any better :)

  3. Oh that's good to know, thanks Maria. Although tubes of condensed milk aren't safe around me - I remember when I was younger you could only buy tubes abroad and I used to spend most of my holidays guzzling them straight from the tube!! You used to be able to buy mini cardboard tubes of regular and chocolate flavoured condensed milk too, yum, never saw those in England though.

    Thanks Danielle, they were great, I love cooked banana!


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