Banana Split Pancake Bombs (Print Version)

Fluffy mini pancakes filled with caramelized bananas, triple chocolate drizzle, and creamy ice cream.

# Ingredients:

→ Pancake Batter

01 - 125 g all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 180 ml milk
07 - 1 large egg
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp vanilla extract

→ Caramelized Bananas

10 - 3 ripe bananas
11 - 2 tbsp unsalted butter
12 - 2 tbsp brown sugar
13 - 1/2 tsp ground cinnamon
14 - Pinch of salt

→ Triple Chocolate Drizzle

15 - 60 g dark chocolate, chopped
16 - 60 g milk chocolate, chopped
17 - 60 g white chocolate, chopped
18 - 3 tbsp heavy cream (1 tbsp per type of chocolate)

→ Serving

19 - 475 ml vanilla ice cream or whipped ice cream
20 - Colored sprinkles (optional)
21 - Maraschino cherries (optional)
22 - Skewers or popsicle sticks

# Steps:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, blend milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry mixture, stirring just until combined. Let the batter rest for 10 minutes.
02 - Peel and slice the bananas into 2.5-cm pieces. In a skillet over medium heat, melt butter, then add brown sugar, cinnamon, and a pinch of salt. Once bubbling, add banana pieces. Cook while turning gently for 2–3 minutes until all sides are golden and caramelized. Set aside to cool.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease. Using about 1 heaping tablespoon of batter per pancake, cook for 1–2 minutes until bubbles form on the surface. Flip and cook another minute until pancakes are golden. Allow pancakes to cool slightly.
04 - Place a caramelized banana piece in the center of each mini pancake. Gather the pancake edges up and around the banana, pinching to seal. Secure with a toothpick if necessary. Repeat with remaining pancakes and bananas.
05 - In three separate heatproof bowls, melt dark, milk, and white chocolate with 1 tbsp cream each, using a microwave in 20-second bursts, stirring between intervals, or gently melt over a water bath until smooth. Transfer each chocolate to a piping bag or use a spoon for drizzling.
06 - Insert each pancake bomb onto a skewer or popsicle stick. Drizzle with all three chocolates. Accompany with a scoop of whipped ice cream, add sprinkles and a cherry if desired, and serve immediately.

# Notes:

01 - Chopped toasted nuts can be enclosed with the bananas for added texture.
02 - Caramel sauce may be substituted for the chocolate drizzle if preferred.
03 - For a gluten-free adaptation, use a suitable gluten-free flour blend in place of all-purpose flour.
04 - Best enjoyed fresh; pancake bombs can be assembled ahead and drizzled just before serving.

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