Banana Rum Pancakes Recipes

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BANANAS FOSTER PANCAKES



Bananas Foster Pancakes image

B Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 7

Number Of Ingredients 11

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup maple syrup
1/4 to 1/2 teaspoon rum extract, if desired
4 firm ripe medium bananas, cut into 1/2-inch slices
1/2 cup chopped toasted pecans or walnuts, if desired

Steps:

  • In medium bowl, stir Bisquick mix, milk and eggs until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook until bubbles break on surface. Turn; cook until golden. Serve immediately, or place on cookie sheet in warm oven until ready to serve.
  • In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
  • Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
  • To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Nutrition Facts : Calories 460, Carbohydrate 63 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 29 g, TransFat 2 g

BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY



Banana Bread Pancakes With Grilled Maple Rum Bananas Recipe by Tasty image

If you love banana bread, these banana bread pancakes are a must-try! With caramelized grilled bananas and a to-die-for maple rum sauce, these pancakes make the most satisfying brunch.

Provided by Rachel Gaewski

Categories     Breakfast

Time 45m

Yield 6 servings

Number Of Ingredients 23

1 tablespoon flax seed
3 tablespoons cold water
1 ripe banana
1 ½ cups non dairy milk, unsweetened
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 tablespoons refined coconut oil, melted
2 teaspoons vanilla extract
¾ cup all-purpose flour
¾ cup buckwheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
nonstick cooking spray, for greasing
6 tablespoons butter, melted
3 tablespoons maple syrup
3 firm bananas, cut in half, then lengthwise
⅔ cup walnuts, chopped
¾ cup maple syrup
⅓ cup brown sugar
8 tablespoons butter, divided
¼ cup dark rum
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 200°F (95°C).
  • Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
  • In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
  • Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
  • Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
  • Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
  • Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
  • Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
  • In a medium bowl, mix together the melted butter and maple syrup.
  • Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
  • Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
  • To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
  • Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
  • To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 6 grams, Protein 8 grams, Sugar 47 grams

EASY BANANA PANCAKES



Easy banana pancakes image

Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

Provided by Esther Clark

Categories     Breakfast, Brunch

Time 15m

Yield Makes 12 pancakes

Number Of Ingredients 10

350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
butter, for frying
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)

Steps:

  • Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
  • Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
  • Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Categories     Rum     Nut     Dessert     Sauté     Quick & Easy     Banana     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Accompaniment: vanilla ice cream

Steps:

  • Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
  • Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
  • Serve banana hot, sprinkled with nuts.

BANANA PANCAKES



Banana Pancakes image

Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.

Provided by Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge

Categories     Breakfast & Brunch

Time 20m

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 14

1½ cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
½ teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 - 2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup
Sliced bananas
Confectioners' sugar (optional)

Steps:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
  • Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
  • Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
  • Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Nutrition Facts : ServingSize 2 pancakes (does not include maple syrup or toppings), Calories 278, Fat 12 g, Carbohydrate 35 g, Protein 7 g, SaturatedFat 6 g, Sugar 9 g, Fiber 1 g, Sodium 299 mg, Cholesterol 85 mg

BANANA RUM PANCAKES



Banana Rum Pancakes image

Ripped this from a magazine some years ago and have also meant to try. They sound good. Times are estimated.

Provided by Debbwl

Categories     Breakfast

Time 40m

Yield 12 pancakes

Number Of Ingredients 12

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups milk
1/3 cup vegetable oil
2 tablespoons light rum
2 teaspoons vanilla extract
vegetable oil, for coating frying pan
3 large bananas, thinly sliced
3/4 cup granola cereal (optional)

Steps:

  • Preheat oven to 275°F.
  • Sift flour, sugar, baking powder and salt into large bowl.
  • Add eggs, milk, oil, rum and vanilla extract and whisk to blend.
  • Heat large nonstick skillet over medium-low heat.Brush skillet generously with additional oil.
  • Working in batches, drop batter by 1/4 cupfuls into skillet. Place 6 banana slices on each pancake, spacing evenly. Sprinle 1 tablespoon granola over each pancake if using granola option.
  • Cook until pancakes are light and golden brown, about 3 minutes per side.
  • Transfer pancakes to baking sheet and keep warm in oven.
  • Repeat with remaining oil, batter, bananas and granola.

Nutrition Facts : Calories 204.7, Fat 8.2, SaturatedFat 1.7, Cholesterol 34.8, Sodium 183.4, Carbohydrate 27.4, Fiber 1.4, Sugar 6.4, Protein 4.5

BANANA PANCAKES WITH CARAMEL SAUCE



Banana Pancakes with Caramel Sauce image

Moist and fluffy banana pancakes topped with a caramel-banana syrup. These pancakes are a banana lover's dream!

Provided by Christin Mahrlig

Categories     Breakfast

Number Of Ingredients 16

2 cups all-purpose flour
1/4 cup brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
2 cups buttermilk
1/4 cup melted butter
1 banana, (mashed)
1/4 cup melted butter
1/2 cup packed light brown sugar
1/4 cup water
1/2 teaspoon vanilla
1/4 teaspoon rum extract
2 bananas, (thinly sliced)

Steps:

  • In a medium bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  • In another bowl whisk together eggs, buttermilk, and 1/4 cup melted butter.
  • Add wet ingredients to dry along with banana and stir to combine.
  • Heat a griddle over medium heat. Coat with melted butter and drop batter onto griddle using about 1/3 cup per pancake. Cook for about 2 minutes per side, until golden brown. Can be kept warm in a 200 degree oven.
  • To make syrup, combine 1/4 cup melted butter, brown sugar, and water in a large skillet. Bring to a boil and continue to boil until mixture thickens slightly, about 2 minutes. Remove from heat and add sliced banana, vanilla extract, and rum extract.

Nutrition Facts : Calories 660 kcal, ServingSize 1 serving

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE



Banana Cinnamon Pancakes With Butter Rum Sauce image

This is one of my favorite pancake recipes. The butter rum sauce provides a grown-up, Carribean flavor to this childhood favorite. You can leave out the rum or use rum extract, however, the dark rum provides a nice flavor.

Provided by swissms

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 pinch salt
1 cup milk
1/4 cup packed light brown sugar
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe banana (2-3 bananas)
1 tablespoon vegetable oil
1 tablespoon butter, melted
1/2 cup pure maple syrup
1 tablespoon unsalted butter
2 tablespoons dark rum

Steps:

  • Pancakes:.
  • Combine dry ingredients in a large bowl.
  • In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
  • Fold the bananas into the batter.
  • Let rest, loosely covered, for 20 minutes.
  • Combine the melted butter and 1 T oil. Put small amount in skillet.
  • For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
  • Butter Rum Sauce:.
  • Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

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