Caramelized Banana Pancake Cake
Caramelized Banana Pancake Cake
An excuse to eat dessert for breakfast! Serve the sophisticated flavors of spiced pancakes, maple whipped cream and caramelized bananas for birthday brunch.
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40 min
Prep Time
40 min
Total Time
4
servings Ingredients
Maple Cream Cheese Frosting
3 ounces cream cheese, softened
3 tablespoons maple syrup
12 cup Land O Lakes® Heavy Whipping Cream
Pancake
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon ground cardamom
12 teaspoon ground cinnamon
12 teaspoon salt
13 cup Land O Lakes® Butter with Canola Oil, melted, cooled
2 large Land O Lakes® Eggs, beaten
Caramelized Bananas
12 cup Land O Lakes® Butter with Canola Oil
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
2 (2 cups) firm, ripe bananas, sliced lengthwise and cut into 2-inch pieces
*Substitute 2 tablespoons lemon juice or vinegar and enough milk to equal 2 cups. Let stand 5 minutes.
How to make
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STEP 1
Beat cream cheese and maple syrup in medium bowl with hand mixer until well mixed and no lumps remain. Add whipping cream; beat at medium speed until soft peaks form. Store in refrigerator until ready to use.
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STEP 2
Place 13x9-inch baking pan in oven. Heat oven to 200°F.
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STEP 3
Heat griddle to 350°F or until drops of water sizzle on surface.
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STEP 4
Combine flour, granulated sugar, baking powder, baking soda, cardamom, 1/2 teaspoon cinnamon and salt in large bowl. Add buttermilk, melted Butter with Canola Oil and eggs. Whisk just until combined. (Batter will be thick and lumpy.)
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STEP 5
Lightly grease or butter griddle.
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STEP 6
Using 1/4 cup measure, spoon batter onto griddle. Cook 2-3 minutes or until bubbles form on surface. Turn pancake over; continue cooking 2-3 minutes or until golden brown. Place finished pancakes in warm baking pan in oven; cover with dry tea towel. Continue cooking pancakes in batches for total of 16 pancakes.
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STEP 7
Combine 1/2 cup Butter with Canola Oil, brown sugar and 1 teaspoon cinnamon in 12-inch nonstick skillet. Cook over medium heat until bubbles begin to form. Add sliced bananas; cook, stirring occasionally, until sauce is thick and bananas are heated through.
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STEP 8
Place 1 rounded tablespoon banana mixture onto each of 6 pancakes. Top with another pancake. Repeat with banana mixture and pancakes, using 4 pancakes per serving. Top each serving with 1/4 cup maple cream cheese mixture and spoonful of banana mixture. Serve immediately.
790 Calories
41 Fat (g)
145 Cholesterol (mg)
750 Sodium (mg)
96 Carbohydrates (g)
1 Dietary Fiber
11 Protein (g)
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