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Banana caramel pancakes


  • 45 g Bonne Maman Caramel
  • 75 ml clear apple juice
  • 75 g plain flour
  • Pinch ground cinnamon optional
  • Large pinch salt
  • 2 teaspoon baking powder
  • 1 tablespoon light soft brown sugar
  • 4 medium bananas (2 very ripe)
  • 25 g unsalted butter melted, plus extra for cooking
  • 150 ml buttermilk
  • 1 teaspoon vanilla bean paste or extract optional


  • First make the Toffee Apple Sauce.
  • Put the caramel in a small saucepan with the apple juice and stir together over a low heat for 2-3 mins, until smooth.
  • Set aside.
  • In a large bowl, stir together the next 5 dry ingredients.
  • In a small bowl, mash the 2 very ripe bananas with the butter, buttermilk and vanilla until well blended.
  • Fold into the flour mixture.
  • Heat a large, non-stick frying pan over a high heat and wipe out the pan with a little extra butter or oil.
  • Drop a large spoonful of pancake batter into the pan and reduce the heat to medium.
  • Wait until the bottom of the pancake is golden brown and bubbles begin to appear on the top then flip the pancake over with a fish slice or spatula.
  • Cook for a further 2-3 minutes.
  • Keep warm in a low oven while you cook the remaining batter.
  • Serve the pancakes with the remaining sliced bananas and the warm Toffee Apple Sauce.