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 former Junior Food Editor. 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 former Junior Food Editor. 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
