Tropical Caramelised Bananas With Jamaican Spiced Pancakes

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Total Time
15mins
Prep 5 mins
Cook 10 mins

Recipe by : Chef: Glen Barratt

Ingredients Nutrition

Directions

  1. Peel bananas and place on foil. Melt butter and combine with juice, coconut liqueur, brown sugar, pour over bananas and seal foil tightly. BBQ until bananas are soft and liquid has caramelised.
  2. Whisk egg till fluffy, add flour, milk, sugar, oil, baking powder and vanilla bean whisking till smooth. Rest 10 minutes. Lightly oil flat grill, pour batter in rounds and cook till bubbles form and pop and edges crisp. Turn and cook till golden brown.
  3. Stack pancakes and banana alternately topping with caramel sauce ,toasted coconut and pecans. Dust with icing sugar.
Most Helpful

5 5

This recipe is absolutely delicious! However I make it slightly differently: I replace coconut liqueur with marsala (I use All'uovo Bookmark Crema - I'm not really sure how any of these words relate.. but it's what's on the bottle :) It's also VERY cheap AU$7 a bottle here). Marsala is used in Tirimisu.
Instead of wrapping up the sauce mixture and banana in alfoil (I find it leaks and doesn't fully cover the bananas), I put it all (excluding the bananas) into a small saucepan (a 14.5cm one is perfect for one) and add about 1 tsp of all spice. Leave the banana out to start with and mix the ingredients over low-med heat until it starts foaming and the sugar has dissolved. Chop up the bananas into ~2cm rounds and add it to the sauce mixture and stir for a bit, then let it bubble slowly over low heat. Once the banana is soft it's done and you can take it off the heat.
Pour over a stack of two-three pancakes and drop some vanilla icecream balls on top and you'll be in heaven!

PS. Also tried with gluten free flour (not sure what grain) and dairy-free butter (Nuttelex) and it was also amazing!