This is going to sound crazy, but the amount of Bananas Fosters I’ve made in my lifetime probably amounts to over a total of a thousand bananas worth. The reason is that I worked at The Broadmoor in Colorado Springs, home to the second largest brunch in the US (first place is the Bellagio in Las Vegas). And nothing says “brunch dessert” more than Bananas Foster, which was the live action station I worked every Sunday.
The classic Bananas Foster is the composed dessert of caramelized bananas and vanilla ice cream, but I decided to top pancakes with the bananas instead! Originating in New Orleans, Bananas Foster has become a signature dessert for many places in Louisiana and all over the world; patrons love watching the servers and chefs caramelize bananas and ignite them with the rum!
So what better way to start the week then with a stack of pancakes that not only taste good, but are made with whole wheat flour? Milled from hard white spring wheat, instead of the usual red wheat, this flour makes 100% whole wheat products lighter and fluffier, making these pancakes a great way to start your mornings!
A treat for weekends – caramelized bananas make these pancakes a glorious treat!
- 1 1/4 cups milk
- 6 tablespoons unsalted butter, melted (reserve two tablespoons for the bananas)
- 2 large eggs, room temperature
- 2 cups King Arthur White Whole Wheat Flour
- 4 teaspoons baking powder
- 4 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 large bananas
- 2 tablespoons dark brown sugar
- 2 tablespoons real maple syrup
- 2 tablespoons rum (optional)
- In a blender, mix together the milk, melted butter (all but two tablespoons) eggs, flour, baking powder, granulated sugar, and salt. Blend until smooth. Make pancakes as usual.
- While pancakes are cooking, heat another pan to medium high heat and slice bananas. Toss bananas, melted butter, dark brown sugar, maple syrup and rum. Cook until bananas are caramelized and sugar is melted.
- Top pancakes with warm Bananas Foster mixture and a pat of butter. Enjoy!