I came across this three ingredient banana crumpet recipe the other day and just had to try it. It so easy – you take two ripe bananas, mash them using the back of the fork, then you add two eggs and 2.5ml of baking powder. The recipe has no flour in it so you have to fry them over low-medium heat in a non-stick pan and turn them very carefully. They also do not have the height of a normal crumpet but let me tell you there is nothing wrong with the taste! It is delicious. And what goes better with bananas than chocolate and rum? Well I decided to quickly make a chocolate & rum ganache and voila! The easiest and most delicious sweet dish I have made this year!
If you like, you can add some cinnamon for extra flavour.
Three ingredient banana crumpets with rum ganache
Makes 15 mini crumpets
2 large ripe bananas, 200g
2 large eggs
2.5 ml baking powder
Mash the banana in a bowl using a fork; add eggs, baking powder and mix the batter. Heat butter in a non-stick pan over low to medium heat. Spoon the batter into the hot butter and cook until bubbles form and the edges are dry, about 2 minutes. Turn very carefully and cook until browned on the other side, 2 minutes. Repeat with the remaining batter.
75 ml cream
100 g dark chocolate, broken into pieces
15 ml rum
Place chocolate in a medium bowl; set aside. Place cream in a small pot over medium heat and bring to a simmer. Pour the chocolate into the bowl and let stand until chocolate has softened, about 3 minutes. Stir until the ganache has a smooth and silky texture. Lastly, add the rum.
I have some wonderful memories of warm crumpets with melting butter and golden syrup dripping down the side. I used to scoff these up as a kid – so the other day I felt like baking a cake but when it came to it, I did not have the energy to go through all that kind of “baking” trouble – you know you get those days sometime 🙂 . Instead I decided to build a crumpet cake stack with caramel in between – you very well know by now that caramel is my downfall and is my ultimate sweet treat. To change the normal crumpet, I added some cocoa and a little vanilla essence.
So without baking for hours I presented my guests with these mini-chocolate-pancake-caramel-cakes and well … It was the best “bake” yet … sweet temptation at its best!
Watch me make this by clicking here.
Author: anél potgieter . lifeisazoobiscuit.com
- 1 Egg
- 30ml Sugar
- 5ml Vanilla essence
- 125ml Milk
- 15ml Melted butter
- 250 ml Flour
- 2.5ml Salt
- 15ml Cocoa powder
- 10ml Baking powder
- ½ Tin of caramel
- Ice cream or cream to serve
- Beat the egg, sugar and vanilla essence together.
- Add half the amount of milk and melted butter.
- Add the sifted flour, cocoa powder, salt and baking powder to the egg mixture. Mix through.
- Gradually stir in the remaining milk to form a smooth batter.
- Drop spoonfuls of the mixture onto a hot greased pan.
- Cook on one side and when air bubbles appear, turn with a spatula and cook on the other side until golden brown.
- Stack with caramel generously smeared in-between the layers of crumpet and serve with ice cream or cream.