Description
This Bananas Foster recipe creates a luscious banana topping perfect for pancakes, featuring a rich sauce made with dark brown sugar, butter, rum, and cinnamon. The recipe includes fluffy buttermilk pancakes accompanied by a warm, sweet, and slightly boozy banana sauce garnished with chopped walnuts, adding a delightful crunch and depth of flavor.
Ingredients
Pancakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
- 1 ½ cups buttermilk (room temperature), plus extra as needed
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 2 tablespoons salted butter, melted
- Butter, vegetable oil, or cooking spray for the pan
Bananas Foster Sauce
- 3 tablespoons salted butter
- ½ cup dark brown sugar (packed)
- 4 teaspoons dark rum (or 1 teaspoon rum extract)
- ½ teaspoon ground cinnamon (optional)
- ⅓ cup chopped walnuts
- 1 ½ teaspoons pure vanilla extract
- 3 medium bananas, sliced (slightly underripe preferred – yellow with slightly green tops and minimal spots)
- Whipped cream (optional, for serving)
Instructions
- Preheat griddle: Heat a griddle pan or electric griddle over medium heat to prepare for cooking the pancakes.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, cinnamon (if using), and salt. Set this mixture aside.
- Combine wet ingredients: In a large bowl, whisk together the buttermilk, egg, egg yolk, vanilla extract, and melted butter until smooth and fully combined.
- Mix batter: Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Be careful not to overmix; a few lumps are okay.
- Cook pancakes: Grease the griddle with butter, vegetable oil, or cooking spray. Using a ¼ cup measuring cup, pour batter onto the hot griddle forming circles. Cook until the edges are dry and bubbles form on the surface, about 2-3 minutes.
- Flip and finish pancakes: Flip each pancake carefully and cook for another 2 minutes or until golden brown on the other side. Continue cooking remaining batter in the same way.
- Prepare Bananas Foster sauce – melt butter: In a separate skillet over medium heat, melt the 3 tablespoons of salted butter.
- Add sugar and spices: Stir in the dark brown sugar, cinnamon (if using), and walnuts. Add the dark rum (or wait to add rum extract in the next step if using that). Cook the mixture 1-2 minutes until it thickens and bubbles.
- Add vanilla and bananas: Stir in the vanilla extract and then add the sliced bananas. Toss gently to coat the bananas with the sauce and cook for an additional 1-2 minutes until the bananas are warmed through and slightly softened.
- Serve: Remove the skillet from heat and spoon the bananas and sauce over the cooked pancakes. Optionally, top with whipped cream and serve immediately for best enjoyment.
Notes
- Use slightly underripe bananas for best texture and flavor that holds up better in the sauce.
- Rum can be omitted for a non-alcoholic version; rum extract can be used for flavor without alcohol.
- If the batter is too thick, add additional buttermilk a tablespoon at a time until desired consistency is reached.
- The walnuts add crunch but can be omitted or substituted with pecans.
- Pancakes are best served warm and fresh with the sauce poured just before eating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
