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Pancakes with boozy butterscotch bananas


Serves: 4
timePrep time: 10 mins
timeTotal time:
Pancakes with boozy butterscotch bananas
Recipe photograph by Maja Smend

Pancakes with boozy butterscotch bananas

Make Pancake Day extra special by topping your pancakes or crêpes with these boozy rum bananas

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (Banana topping only )
Calories
414Kcal
Fat
25gr
Saturates
16gr
Carbs
44gr
Sugars
42gr
Fibre
1gr
Protein
1gr
Salt
0.3gr

Abigail Spooner

Abigail Spooner

Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 4 ripe but firm bananas, peeled
  • 100g unsalted butter
  • 100g dark muscovado sugar
  • 1 tbsp dark rum
  • ¼ tsp flaky sea salt
  • 2 tbsp double cream

Step by step

  1. Cut the bananas diagonally into 1.5cm slices. Melt the butter and sugar together in a medium saucepan. Stir until smooth then add the banana slices and cook for 3-4 minutes. 
  2. Gently stir in the rum, salt and double cream. Serve the boozy bananas and sauce with warm crêpes and a scoop of vanilla ice cream.

    Serve with:

    Basic pancake recipe - the perfect base for this tasty topping

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