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Pancakes with boozy butterscotch bananas
Serves: 4
Prep time: 10 minsTotal time: 
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
Prep time: 10 minsTotal 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
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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
- 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.
-
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