Scrumptious Banana & Sultana Pancake Filling

Scrumptious Banana & Sultana Pancake Filling

A delicious filling for any pancake, at any time. You don't have to add the alcohol but it is rather tasty with!
ServesPrep / Cooking TimeDifficulty
3 15 minutes 1

This recipe came about purely by accident when I was in Atkinsons of Sheffield. I have never had such crowds around me but of course, it was the bananas they were interested in, not me!


If you do go for the alcohol option, you can use white rum or brandy instead of the dark rum, whatever you happen to have in your medicinal cupboard!



Pancake batter
2 firm bananas, green at the top of the stalk
40g unsalted butter
1 tsp of light brown sugar
4 drops of vanilla extract
2 tbsps of dark rum (optional)
Juice and zest of 1 orange and 1/2 a lemon
3tbsps of maple syrup
2 handfuls of plump sultanas
50ml double cream
1 tbsp of mascarpone cheese


  • Slice the bananas at an angle about 1/4" thick.
  • Put the butter in a heavy base fry pan and melt until it bubbles hot but does not colour.
  • Add the bananas and 1 tbsp of sugar and fry until the bananas have caramelised and gone golden brown on both sides.
  • Remove the bananas and place on a warm plate.
  • Add the rum (if you are using this option) to the frypan and cook for 30 seconds.
  • Add the syrup, the orange and lemon zests and all of the juices and cook on a high heat for 1 minute.
  • Add the sultanas and cook for 20 secs, just to glaze the fruit.
  • Now add the cream to the pan and allow to cook until large bubbles form and it has reduced by half.
  • Add the bananas back into the pan for another minute and during this minute, make your pancakes (or crepes).
  • If you are not ready, turn the heat off and cover the pan with a lid to keep warm.
  • When your pancakes are ready and folded onto the plate, carefully pour the banana mixture over the pancakes and serve with a blob of the mascarpone cheese.
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