Whiskey Banana Walnut Pancake Topping
Luisa Brimble
O’Connor whipped up his own pancake recipe on the road, but this sweet, sticky, boozy, and nutty topping will elevate even the most humble of pancake mixes. Serve with cold vanilla ice cream to take the whole thing completely over the top.
Serves 4
How to Make It
1
Prepare grill for medium-high heat. Place a medium skillet or cast-iron pan on the grill. Add oil and let heat 3 minutes. Add the bananas, cut side down, and sprinkle the brown sugar evenly over the top. Cook bananas until heated through and sugar is melted, 5 to 7 minutes. Add whiskey and flip bananas over. Add the walnuts and cook until the bananas are well caramelized and the whiskey has reduced to a syrup. Serve over pancakes with vanilla ice cream, if desired.
Ingredients
2 tbsp extra-virgin olive oil
4 bananas, peeled and halved lengthwise
½ cup packed brown sugar
½ cup whiskey, such as Black Feather bourbon
¼ cup walnuts, crushed and toasted
1 pt vanilla ice cream (optional)
Directions
1
Prepare grill for medium-high heat. Place a medium skillet or cast-iron pan on the grill. Add oil and let heat 3 minutes. Add the bananas, cut side down, and sprinkle the brown sugar evenly over the top. Cook bananas until heated through and sugar is melted, 5 to 7 minutes. Add whiskey and flip bananas over. Add the walnuts and cook until the bananas are well caramelized and the whiskey has reduced to a syrup. Serve over pancakes with vanilla ice cream, if desired.
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