Go bananas- this dessert has plenty of a-peel
(39 votes)
Cook: 15 Mins
Serves: 4
Price: £1.04 per serving
Nutritional Information
Each 278g serving contains
Energy
2396kj
573kcal
2396kj
573kcal
29%
Fat
30.6g
30.6g
High
44%
44%
Saturates
13.3g
13.3g
Med
67%
67%
Sugars
33.4g
33.4g
High
37%
37%
Salt
1.08g
1.08g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
862kj/206kcal
Typical energy values per 100g:
862kj/206kcal
Ingredients
300ml buttermilk
1 egg
1tsp vanilla extract
2tbsp melted butter
140g self-raising flour
1tsp baking powder
Pinch ground nutmeg
1 large ripe banana, mashed, plus 2 bananas, sliced, to finish
2tsp rapeseed oil
1tbsp lemon juice
50g toasted pecans
Method
1
Beat together the buttermilk, egg, vanilla extract and melted butter. In a separate bowl, stir together the flour, baking powder and nutmeg.
2
Stir the liquid into the dry ingredients and beat until smooth. Stir in the mashed banana.
3
Heat a nonstick frying pan on low. Lightly brush with a little rapeseed oil. Pour a large spoonful of the batter into the pan, spread out evenly with a spatula and cook for 1-2 mins until bubbles begin to pop on the surface. Carefully flip and cook for 1 min more.
4
Repeat with the remaining batter to make 8-10 small pancakes. Keep warm.
5
Toss the banana slices in the lemon juice. On a serving plate, layer up half the pancakes with half the sliced banana and pecans. Repeat to make a second stack.
6
Warm the caramel sauce gently. Top the pancake stacks with squirting cream and drizzle over the caramel sauce. Serve immediately, half a stack per person.