Caramelised Banana and Custard Pancake Stack

So yes, I did just post a “healthy” recipe for pancake day but now… it’s time for the SINS! Because lets face it, nothing is better than treating yourself to something oozy and delicious after a horrible wet rainy day in the UK.


These are the ULTIMATE sweet treat for a day like pancake day which all the family (especially the kids and big kids like me) will enjoy. The caramelisation of the banana melts into the vanilla custard which is just so darn good!!


I tend to forget that pancake day is actually also the sign that lent is just around the corner and whilst I’m getting excited about all the upcoming things I want (and will) eat that many people out there are getting ready to fast.


Every year I give up crisps for lent as anyone who knows me knows I am OBSESSED with crisps and it usually ends up very successful. However, this year I want to try something else, something harder and more challenging and I am slightly considering doing meat-free but I am wondering on whether that is too big but we will see! Let me know via Instagram or on here what you choose to give up this year as I would love to know!


By the way, this vanilla custard is to die for! I will never buy shop bought custard again. It is so simple to make and yet tastes a million times better homemade! You can use this custard recipe for anything you like such as sponges or puddings.


I hope you like these pancakes and if you are looking for a healthier version, try my greek yoghurt and honey pancake recipe here! Enjoy the day, let go of any negativity and dive into a stack of pancakes before thinking of tomorrow. Much love x


    For the Pancakes
  • 260g Plain Flour
  • 4 tsp Baking Powder
  • Pinch of salt
  • 375ml Whole Milk
  • 2 tsp Vanilla Extract
  • 2 Large eggs
  • 2 Tbsp Greek Yoghurt (0%)
  • Fry Light Vegetable Spray
  • For the Vanilla Custard

  • 250ml Double Cream
  • 250ml Whole Milk
  • 4 Egg Yolks
  • 2 Tbsp Caster Sugar
  • For the Caramelised Bananas

  • 3 large bananas
  • 80g Caster Sugar


  1. Make the custard first. Place the milk and the cream in a saucepan and heat until it has just boiled.
  2. In a separate small bowl, whisk together the egg yolks and the sugar until combined. Pour very slowly the milk mixture into the egg bowl whilst mixing (be careful not to scramble).
  3. Pour custard mixture back into the saucepan and heat on a low heat for 5-6 minutes until slightly thickened and covers the back of a wooden spoon. This can either be served hot straight away or left to cool and eaten cold. If you leave to cool, reheat in the microwave at 30 second bursts until hot.
  4. Next, make the pancakes. Sieve flour, baking powder and salt in a large bowl and whisk together until combined. If you like, use half plain flour and substitute with half wholemeal flour for extra healthy pancakes.
  5. In a separate small bowl using a fork, whisk together the milk, eggs and vanilla extract until combined. Then add the yoghurt and mix.
  6. Heat a non-stick frying pan to a medium/high heat and spray Fry-Light spray to cover the base (about 5-6 sprays). Using a 1/4 cup ladle, fry in batches of about 3 pancakes at a time.
  7. Leave pancakes to cook on one side for about 3 minutes until small bubbles start to form on the pancake. Flip and cook on the remaining side for approximately 2 minutes.
  8. To keep warm whilst making the bananas, wrap in foil and place in a low warm oven to keep warm without overcooking.
  9. Next caramelise the bananas. Place the caster sugar in a large frying pan spreading evenly on a medium heat.
  10. Whilst the sugar is heating, cut the bananas into thick slices (diagonal look fancy if you like). Once the sugar starts to melt in the middle, add the bananas as an even layer and increase the heat slightly so the sugar starts to become caramel. When it is a dark brown colour, flip the bananas over and cook until they look nice and caramelised (some people like them less caramelised than others) try not to move the bananas too much as they can break.
  11. Stack your pancakes, add the bananas straight from the pan onto the pancakes and pour over the custard (hot or cold) and serve immediately.

  • Use half plain and wholemeal flour in order to make even healthier pancakes.
  • Make the custard chocolate by adding 2 Tbsp of cocoa powder at the end.
  • Try caramelising other fruits such as apples which are also very tasty!

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