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Caramel Banana Pancake Puff

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts


A large pancake with banana and nuts, topped with caramel sauce.

Ingredients 10


large, ripe banana(s), peeled, halved lengthwise
6 tbsp. butter, divided
1/2 cup + 2 tbsp. brown sugar, divided
1/4 cup chopped walnuts
1/3 cup all-purpose flour
1/2 tsp. baking powder
egg(s), separated
1/3 cup granulated sugar
1/3 cup + 4 tbsp. half and half
1/2 tsp. ground nutmeg



3 large, ripe, firm bananas, peeled, halved lengthwise
2 tbsp. butter
2 tbsp. brown sugar
1/4 cup chopped walnuts


Cut each banana half into 6 pieces. In medium skillet combine 2 tablespoons butter and 2 tablespoons brown sugar. Cook over medium heat until the butter melts, stirring often. Stir in banana pieces and walnuts. Mix well.


1/3 cup all-purpose flour
1/2 tsp. baking powder
4 egg whites
1/3 cup granulated sugar


Remove from heat. In small bowl combine flour and baking powder. Beat egg whites with an electric mixer until soft peaks form; gradually add granulated sugar until stiff peaks form.


4 egg yolks
1/3 cup half and half


Beat together egg yolks and 1/3 cup half and half in large bowl. Add flour mixture then fold in egg whites.



Pour half batter into greased 10 inch oven proof skillet. Spoon the banana nut mixture over the top, then pour remaining batter over the banana and nuts.



Bake at 400 F. 25 minutes or until set.


remaining butter
remaining brown sugar
remaining half and half
1/2 tsp. ground nutmeg


Meanwhile, combine the rest of the butter, brown sugar and half and half in a saucepan. Heat over medium heat, until the butter melts, then bring to a boil, stirring, and boil 1 minute. Stir in the nutmeg. Cut the pancake in wedges, then spoon the caramel sauce over the top.

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