Banana and toffee – what’s not to love? And when you add them to pancakes, you’ve really got a winning combination. Behold, the panoffee pie! This towering dessert brings pancakes together with classic banoffee pie ingredients including bananas and caramel for one seriously impressive dessert. Top with roasted pecans and heaps of freshly whipped cream before serving. It’s a real treat! Why not change your usual topping of lemon and sugar for this amazing duo of ingredients, it’s bound to change your Pancake Day for the better. For a real indulgent end to the day, serve with a spoonful of ice-cream.
- For the pancakes
- 2x batches
- 4 large bananas, peeled and thickly sliced
- 250g caramel, we used Nestle Carnation caramel
- 200ml whipping cream, whipped until it just holds its shape
- 25g roasted pecans
- chocolate sauce, for drizzling
Make 4 evenly sized pancakes from your batter and leave to cool.
Stack the pancakes neatly on top of each other, spreading each with a little of the caramel to hold in place.
To make the roasted pecans, toss the pecans in maple syrup, sprinkle with sea salt flakes, spread on a lined baking sheet and cook in a hot oven for 10 mins.
Top with the banana slices then a few dollops of the cream, sprinkle over the pecans and drizzle with chocolate sauce.
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The basic pancakes can be frozen. Just wrap them, interleaved with kitchen paper, in a freezer bag. Freeze for up to two months.