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Banana Split Pancake Bombs are my go-to dessert when I want to wow a crowd or simply enjoy a decadent treat in a fun new way. Imagine fluffy mini pancakes wrapped lovingly around gooey, caramelized banana pieces, all finished with a triple chocolate drizzle and a scoop of whipped ice cream. If dessert-on-a-stick is a thing, this is hands down my favorite version and guaranteed to bring out smiles at any table.
Every time I make these, my kitchen fills with laughter and a mix of chocolatey banana heaven. My kids love decorating each one with sprinkles and cherries—it is a sweet ritual we all look forward to.
Ingredients
- All-purpose flour: gives structure and fluffiness, so sift for the lightest pancakes and choose unbleached for best flavor
- Granulated sugar: adds gentle sweetness and helps browning
- Baking powder and baking soda: create extra lift for fluffy pancakes
- Salt: brings out all the flavors so use fine sea salt if possible
- Milk: provides moisture and richness whole milk makes them extra tender
- Egg: binds everything together for a soft yet sturdy texture
- Unsalted butter: adds buttery richness and keeps pancakes moist choose high-quality butter for best results
- Vanilla extract: offers that comforting aromatic note pure vanilla makes a big difference
- Ripe bananas: turn sweet and caramelize beautifully go for bananas with plenty of brown spots
- Brown sugar and cinnamon: for caramelization in the bananas buy fresh cinnamon for a bold flavor
- Dark milk and white chocolate: for the triple drizzle choose bars instead of chips for the best melt and flavor
- Heavy cream: makes the chocolate drizzle silky smooth use real cream not milk
- Vanilla ice cream or whipped ice cream: creamy contrast to the warm pancakes splurge on a good brand
- Colored sprinkles and maraschino cherries: for that classic banana split finish optional but highly recommended
Step-by-Step Instructions
- Prepare the Pancake Batter:
- In a large bowl whisk flour sugar baking powder baking soda and salt together until evenly blended then in a separate bowl combine milk egg melted butter and vanilla extract whisk until smooth. Pour the wet ingredients into the dry and gently mix just until combined the batter should look a little lumpy. Rest for about ten minutes so the leaveners can activate and the batter thickens this makes fluffier pancakes.
- Caramelize the Bananas:
- Peel bananas and cut into thick one-inch pieces. In a nonstick skillet melt butter over medium heat then stir in brown sugar cinnamon and a pinch of salt let it bubble for a minute to make a syrup. Add banana pieces and cook turning gently until each side is deep golden and glossy about two to three minutes. Let the bananas cool completely before assembling.
- Cook the Mini Pancakes:
- Heat a clean nonstick skillet or griddle over medium and lightly grease it. Drop a heaping tablespoon of batter for each pancake try not to crowd the pan. Cook for one to two minutes until tiny bubbles appear on the surface then flip gently and cook another minute until golden and puffy. Set aside to cool so they are easy to handle.
- Assemble the Pancake Bombs:
- Place one piece of caramelized banana in the center of a cooled mini pancake. Fold the pancake edges up and over the banana pinching together to seal completely—if needed use a toothpick to help hold the shape while you finish the rest.
- Prepare the Triple Chocolate Drizzle:
- For each type of chocolate place in a microwave-safe bowl with a tablespoon of heavy cream. Heat in short bursts mixing well until smooth and glossy. Pour melted chocolate into piping bags or use a spoon to drizzle.
- Finish and Serve:
- Stick each pancake bomb onto a skewer or popsicle stick. Drizzle generously with all three chocolates so each bite gets a mix of flavors. Serve with a generous scoop of whipped ice cream and top with colored sprinkles and a cherry if you like. Enjoy immediately for the ultimate experience.
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You Must Know
- These pancake bombs are naturally vegetarian and packed with banana flavor
- A perfect make-ahead treat for parties or dessert tables
- You can swap in gluten-free flour or use different fillings for variety
Every time I make these I love drizzling an extra thick layer of dark chocolate over the top—the flavor reminds me of chocolate-dipped bananas at county fairs and brings back the best summer memories from my childhood.
Storage Tips
Store leftover pancake bombs in an airtight container in the refrigerator for up to two days though they are best fresh. Reheat gently in the microwave for about fifteen seconds before serving. If planning to prep ahead wait to drizzle with chocolate and add toppings until just ready to eat so everything stays crisp and delicious.
Ingredient Substitutions
You can use dairy-free butter and cream for the batter and drizzle. Gluten-free flour works well just check your pancake texture as some brands vary. Try caramel or peanut butter drizzle instead of chocolate for a twist. If you do not have ripe bananas apples sautéed in butter and cinnamon also work beautifully.
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Serving Suggestions
Pair these pancake bombs with extra scoops of ice cream in different flavors like chocolate or strawberry for an ice cream sundae effect. Add toasted nuts or a caramel sauce drizzle for more texture. They also make a playful addition to brunch platters or kids birthday parties.
Cultural and Historical Context
Banana splits are an enduring American soda fountain treat invented in the early 1900s and beloved for their combination of fruit ice cream and chocolate. These pancake bombs give that classic dessert a playful curly twist that makes it easy to serve at picnics parties or even pancake brunches.
Recipe FAQs
- → How do I keep the pancake bombs from unrolling?
Pinch the pancake edges firmly to seal after wrapping each banana. Secure with a toothpick if needed for extra hold.
- → Can I make these in advance?
The pancakes and caramelized bananas can be prepped ahead, but for best texture, assemble and coat with chocolate just before serving.
- → What can I use instead of whipped ice cream?
Try serving with classic vanilla, chocolate, or strawberry ice cream, or swap in coconut whip for a dairy-free option.
- → Are these suitable for a gluten-free diet?
Yes—use gluten-free all-purpose flour in place of regular flour to create a gluten-free version of the pancake bombs.
- → Would chopped nuts work well inside?
Absolutely! Add toasted nuts like walnuts or pecans for extra texture and a nutty flavor inside each pancake bomb.
- → How do I melt the chocolates for drizzle?
Combine each type of chocolate with cream in a bowl and microwave in 20-second bursts, stirring until smooth, then use to drizzle.