Want something a little extra sweet for to start your day? These Bananas Foster Pancakes are the perfect way to satisfy your sweet tooth.
With a rum and brown-sugar based sauce, the bananas foster topping caramelizes the bananas beautifully to make those banana pancakes better than ever! And what’s more, this dish is an incredible way to use up those overripe bananas!
Bananas Foster Pancakes Tips and Tricks
Don’t Chuck Your Overripe Bananas
As an environmental scientist, I am always looking for ways to reduce food waste. Bananas are one of those produce items that go from perfect to entirely overripe seemingly overnight.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes. It’s always best to avoid food waste as much as you can!
But the good news is, the riper the banana, the more flavorful! As a banana ripens it gets sweeter and sweeter, which means it becomes even better to fry into pancakes or make a sweet topping with.
So grab that overripe banana and a couple other essentials and your on your way to a delicious breakfast! Here’s what you’ll need:
If you have bananas that are not too ripe, that’s okay! Just cook your bananas foster topping for a little longer. Your not-so-ripe bananas will be a little firmer, and can handle the heat a tad longer.
Mash and Slice Those Nanners
For the banana pancakes, the first step is to mash your banana. With a ripe banana, you should easily be able to mash it up with a fork.
Just press the fork down on the banana into the bottom of your mixing bowl until it is completely mashed.
As for the bananas foster topping, it’s best to slice it lengthwise first, and then into pieces about 1.5 to 2 inches wide, as seen below:
Keep Your Pancakes Warm
If you are not able to multi-task flipping your pancakes and whipping up your bananas foster topping, I totally feel you.
Just preheat your oven to 200 °F and add your banana pancakes to a large baking sheet. Keep them in your oven while you whip up your topping!
Make this dish dairy-free with plant-based milk and butter. Both dairy and non-dairy milk and butter work beautifully in this recipe.
You can use whole wheat flour in place of all-purpose flour in the banana pancakes, add an extra 2 tablespoons of milk. You will get a thicker and denser pancake.
If you are running low on sugar, you can use half brown sugar and half granulated or sugar in the raw.
For a vegan version, use these Whole Wheat Pancakes for your base, and make the bananas foster topping with plant-based butter.
If you don’t have dark rum, you can absolutely use light rum or even banana liqueur. For a non-alcoholic bananas foster, substitute apple juice.
Should You Have Leftovers
These epic pancakes will last for 4-5 days covered in the refrigerator. You can also opt to freeze them for a couple of months. Just make sure they are completely cool before sticking them in the freezer and are stored in a freezer-safe bag.
To reheat, thaw first if frozen. Then, reheat in the oven at 350°F for about 15-20 minutes until heated through. Just make sure to spread them out on a large baking sheet, so they are not stacked on top of each other.
Reheating them in a frying pan is also an option. You don’t need any butter, just plop them directly onto your hot pan over medium heat. Flip after about 3 minutes. Continue to flip every few minutes until heated through.
You can also opt to reheat them in the microwave, they’ll just be a little less airy. Spread them out on a large plate (don’t stack them on top of each other) and start with 45 seconds on high. If they aren’t hot all the way through, keep heating in twenty-second intervals until heated thoroughly.
Why You Should Make These Bananas Foster Pancakes
- It’s sweet! That sugary, rum-based banana-flavored sauce can not be beaten.
- It’s indulgent! Step up your pancake game with this next-level sauce.
- It’s resourceful. Avoid chucking out overripe bananas with this recipe.