Banoffee pikelets with cinnamon cream

Thrill the family this weekend with these banana pikelets drizzled with homemade caramel sauce and cinnamon cream.

  • 30 mins cooking
  • Makes 18 Item
  • Print


Caramel sauce
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon water
  • 1/2 cup (125ml) thickened (heavy) cream
Banoffee pikelets with cinnamon cream
  • 1 cup (250ml) buttermilk
  • 1 egg
  • 1/2 cup mashed banana
  • 1 cup (150g) self-raising flour
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1/4 cup (55g) firmly packed light brown sugar
  • 40 gram (1½ ounces) butter
  • 3/4 cup (180ml) thickened (heavy) cream
  • 1/4 teaspoon ground cinnamon


Banoffee pikelets with cinnamon cream
  • 1
    To make caramel sauce, stir sugar and the water in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 5 minutes or until golden-brown. Remove from heat; carefully stir in cream (be careful, toffee may spatter). Cool.
  • 2
    Whisk buttermilk, egg and banana in a medium jug until combined. Sift flour and soda into a medium bowl, stir in sugar; gradually whisk in buttermilk mixture until smooth. Transfer mixture to a large jug.
  • 3
    Heat one-quarter of the butter in a large non-stick frying pan. Pour 2 tablespoons of batter for each pikelet into pan. Cook pikelets until bubbles appear on surface; turn, brown other side. Remove from pan; cover to keep warm. Repeat with remaining butter and batter.
  • 4
    Beat cream and cinnamon in a small bowl with an electric mixer until soft peaks form.
  • 5
    Serve pikelets with cream, drizzled with sauce.