Banana Bread Cakes Recipe

Prep dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and light brown sugar until evenly combined.

Prep wet ingredients

In a separate bowl mash the ripe bananas until mostly smooth (about 1 cup). Add the egg, milk (or buttermilk), melted butter, and vanilla extract. Whisk until combined.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; small lumps are okay. Do not overmix to keep pancakes tender. Let the batter rest 5 minutes while you prepare the pan and other components.

Caramelize

Warm a medium nonstick skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons brown sugar; cook, stirring, until the sugar dissolves and begins to foam, about 1 minute.

Add the banana slices in a single layer and cook without moving for 30–45 seconds until the underside is golden and caramelized. Flip and caramelize the other side 30–45 seconds. If using, sprinkle the lemon juice over the bananas to brighten flavor. Transfer to a plate and keep warm.

In a small saucepan over medium-low heat melt 4 tablespoons butter. Add 1/2 cup brown sugar and stir until dissolved and syrup begins to bubble gently, about 2–3 minutes.

Whisk in the 1/2 cup mashed banana, 1/4 cup maple syrup (or light corn syrup) and 1/4 cup heavy cream. Simmer gently 2–3 minutes until the mixture is smooth and slightly thickened. Remove from heat and whisk in 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Keep warm; if it thickens too much, thin with a splash of milk or cream.

Chill a mixing bowl and beaters if you have time. Pour 1 cup chilled heavy cream into the bowl with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip.

If using, toast 2 tablespoons chopped walnuts or pecans in a small dry skillet over medium heat until fragrant, 2–3 minutes. Remove and cool.

Heat a griddle or nonstick skillet over medium (about 350°F / 175°C). Brush with a little neutral oil or melt a small pat of butter to coat. Spoon 1/4 cup batter per pancake onto the griddle (for 3–4" cakes) or adjust for desired size.

Cook pancakes until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a plate and keep warm in a low oven (200°F / 95°C) while you finish the batch.

To assemble, stack 2–3 pancakes per serving on plates. Top with 2–3 caramelized banana slices, spoon generous amounts (about 2–3 tablespoons) of warm banana butter syrup over the stack, and add a dollop of whipped cream. Sprinkle with toasted nuts if using. Serve immediately.