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Banana, Caramel & Bacon Pancakes

Something magical happens when you cook bananas in butter. Their flavour sweetens and intensifies, resulting in a deliciously morish pancake topping! But the deliciousness doesn’t stop there. We’ve taken the magic a step further, turning the butter left-over from cooking the bananas into a silky-smooth caramel sauce. Drizzle this over your banana pancakes and then top with crunchy bacon bits and you’ve got a breakfast you’re not just going to love, but that you’ll want to share with family and friends. Again. And again. And again!


Serves 4-6

  • 3 ripe bananas

  • 50g butter

  • 4 tablespoons sugar

  • 4 rashers steaky bacon, finely sliced

  • 1/3 cup cream

  • 1 teaspoon vanilla

  • 2 x packet Marcel’s Happy Pancakes


Cut the bananas in half width-ways on a diagonal. Cut these halves in half again, this time length ways. In a heavy-bottomed frying pan over a medium-high heat melt the butter then add the bananas to the pan, cut side down and cook for 2-3 minutes on each side until golden brown.

While the bananas are cooking, fry the bacon over a medium-high heat until crispy and golden. Remove from the heat and put a wooden spoon under one side of the frying pan to drain the fat away from the bacon.

Once the bananas are cooked, remove them from the pan and transfer them to a plate. To make the caramel add the sugar to the butter, stir with a wooden spoon for a minute or so to combine. Add the cream to the frying pan slowly, whisking continuously as you go. Reduce the heat and simmer gently until the caramel has thickened and is silky smooth.

Warm the pancakes as per packet instructions and arrange between 4 or 6 plates (depending on whether or not you want 2 or 3 pancakes per plate) Top with the bananas, followed by the caramel sauce and then the bacon bits. Serve immediately.

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