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Stunning plated serving of Bananas Foster Skillet Cakes, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Bananas Foster Skillet Cakes

Golden skillet cakes, tender on the inside with perfectly crisp edges, are stacked high with a creamy banana filling and drenched in a glossy cinnamon-swirl syrup. This decadent stack captures the beloved Bananas Foster flavors in a sublime morning indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

The Dry Skillet Cake Mix
  • 1 ½ cups unbleached all-purpose flour
  • ¼ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon table salt
The Wet Ingredients & Fats
  • 1 ½ cups buttermilk
  • 3 tablespoons pure maple syrup
  • 1 large egg
  • 2 tablespoons butter, melted, plus 1tablespoon for cooking
  • 1 tablespoon canola oil
The Banana Cream
  • 4 ounces cream cheese, room temperature, ½ cup
  • ⅓ cup sweetened condensed milk
  • ¼ cup buttermilk
  • 2 tablespoons dark molasses
  • ½ teaspoon vanilla extract
  • 1 whole banana, peeled and sliced into rounds
The Cinnamon Swirl Syrup
  • ¾ cup pure maple syrup
  • ¼ cup sweetened condensed milk
  • ½ teaspoon ground cinnamon
  • 2 tablespoons butter

Method
 

Mix the Pancake Batter
  1. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
  2. Whisk buttermilk, maple syrup, egg and 2 tablespoons melted butter in a separate bowl.
  3. Stir wet ingredients into the dry ingredients.
The High-Heat Sear
  1. Heat an electric griddle or nonstick skillet over medium heat. Melt together the canola oil and remaining tablespoon butter.
  2. Ladle the batter into the pan. Cook until the batter bubbles and the edges begin to crisp, about 2 to 3 minutes.
  3. Flip the skillet cakes and cook on the second side until golden, about 2 to 3 minutes more. Remove to a platter and keep warm in a 200° oven or warming drawer. Repeat with the remaining batter using additional canola oil and butter as needed.
Make the Banana Cream
  1. Whisk together cream cheese, condensed milk, buttermilk, molasses and vanilla in a saucepan over medium high heat. Cook until the cheese is melted and the sauce is smooth. Add water to thin the cream to desired consistency if necessary. Stir in the bananas and keep warm.
Warm the Cinnamon Syrup
  1. Whisk the maple syrup, condensed milk and cinnamon in a saucepan over medium heat until just combined, about 5 minutes. Remove the pan from the heat and swirl in the butter. Keep warm.
Stack & Serve
  1. Build the dish by layering a skillet cake topped with a spoonful of banana cream. Continue as high as you dare. Pour syrup over the top. Slice into wedges and serve.