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Coconut Banana Foster Pancakes

These pancakes are no mere mortal in terms of pancakes...If Superman was a pancake this would be him. These pancakes have so many levels of greatness. Starting out with the coconut banana pancakes. Every bite gives you a morsel of bananas as well as coconut throughout this pancake. It is even cooked in coconut oil to bring home the flavor. We then don't stop there oh no not us here at The Pink Papaya we then create a banana caramel spiced rum sauce to drizzle over the tops of these Superhuman pancakes! We then send you soaring over the moon with the spiced rum whipped cream. I mean have you ever heard of anything so extraordinary in your life?
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Ingredients
  

Coconut Banana Pancakes: Yields 22 large pancakes

  • 5 Cups of Flour
  • 6 Teaspoons of Baking powder
  • 6 Tablespoons Sugar
  • 1 Teaspoon Sea Salt
  • 1 ¼ Cup of Shredded Coconut (unsweetened)
  • 4 Bananas overripe Mashed but chunky
  • 4 Eggs
  • 5 ½ Cups of Coconut Milk
  • 2 Teaspoons of Vanilla Bean Paste
  • 4 Tablespoons of coconut Oil (melted)
  • 4 Tablespoons of Butter (melted)
  • 2 Tablespoons of Coconut oil (for the Skillet.)

Bananas Foster Walnut and Spiced Rum Caramel

  • 8 Tablespoons Butter
  • ¾ Cup of Brown Sugar
  • ½ Cup of Heavy Cream
  • 5 bananas sliced
  • ½ Cup walnuts (chopped)
  • 1 Teaspoon of Vanilla Bean Paste
  • 1 Teaspoon of Cinnamon
  • ½ Cup of Spiced Rum

Coconut Spiced Rum Whipped Cream.

  • 1 cup of heavy cream
  • ½ cup powdered Sugar
  • 1 Teaspoon Vanilla Bean Paste
  • 2 Tablespoons of Spiced Rum
  • 1 Tablespoon Coconut extract

Instructions
 

  • Gather your ingredients.
  • Preheat the oven to Warm or 170 degrees line a baking sheet with Parchment paper.
  • In a large bowl combine your dry ingredients. Flour, baking powder, sugar, salt and shredded coconut.
  • Mix thoroughly using a whisk.
  • In a separate bowl add your eggs, bananas, coconut milk, vanilla bean paste, and melted butter and oil. Mix well!
  • Make a large well in your dry ingredients bowl and add your wet ingredients into the well.
  • Fold in your wet to dry ingredients. Just enough to incorporate the two smoothly.
  • Get a large skillet and place on medium heat. Add your coconut oil to it.
  • Scoop ½ cup of batter and pour onto your skillet.
  • You know it is time to flip when your pancakes have bubbles. (About 2 to 3 minutes)
  • Transfer to your Baking sheet pan and when done keep warm in your oven. Let's work on the Caramel.
  • Gather your Carmel Ingredients.
  • Melt butter in an ovenproof skillet.
  • Add your bananas and walnuts.
  • Mix in your brown sugar and cook until the grains disappear.
  • Add Your Cream and mix until smooth.
  • Add your Vanilla Bean Paste and Cinnamon until incorporated.
  • Now lastly add your Spiced Rum. and stir until velvety smooth.
  • Place the skillet into the oven to keep warm. While we make the Coconut rum whipped cream.
  • Gather your whipped cream ingredients.
  • Using your mixer add your whisk attachment to the mixer arm.
  • Into the bowl add your heavy cream and mix until soft peaks form.
  • Add your powdered sugar, vanilla, spiced rum and coconut extract.
  • Continue to whip until stiff peaks form.
  • Fill a piping bag with your favorite tip and refrigerate until we are ready to plate.
  • Place pancakes on top of each other to make a tower of the height of your choosing.
  • Spoon/Drizzle caramel on the top.
  • Get your piping bag out of the refrigerator and pip the rum whipped cream on top.
  • Enjoy.