Bananarama Split by Lily Vanilli
Serves: 4 PeopleA nostalgic showstopper in partnership with The Breakfast Club and renowned superstar baker, Lily Vanilli.
Triple stack pancakes, layered with salted caramel, topped with a crème brûlée banana boat, vanilla ice cream, vanilla cream, salted caramel & maraschino cherries.
The Breakfast Club is known for its nostalgic, feel‑good comfort food, legendary brunches and retro charm. Founded in Soho in 2005 TBC has grown from one tiny yellow café into a cult favourite with locations across London, Brighton and Oxford.
Lily Vanilli is one of London’s most celebrated bakers and cake designers, known for her dreamy style, gorgeous Instagram page and beloved East London bakery. Her signature mix of creativity, craft and downright delicious baking has earned her a devoted following - and a reputation as one of Britain’s best‑loved artisan bakers.
Give it a go, and prepare to indulge in a new classic!
Instructions
- - Step 1Preheat your oven to 120°C / 100°C fan, or to the lowest setting, ready to keep your cooked pancakes warm. In a medium bowl, whisk together the flour, sugar, baking powder and oats until evenly combined.
- - Step 2In a separate bowl, whisk the eggs, milk, melted butter and vanilla until smooth. Gradually pour the wet mixture into the dry ingredients while whisking, then continue whisking until the batter is smooth, thick and lump‑free. Cover and chill for 30 minutes.
- - Step 3Place a large non‑stick frying pan over medium heat and add a knob of butter. Once melted, use kitchen paper to wipe the butter around the pan so it’s lightly coated. Pour in a ladleful of batter so each pancake is roughly 12cm wide. If your pan allows, add more pancakes with space in between.
- - Step 4Cook for 3 minutes until bubbles appear on the surface and the edges start to set. Flip carefully and cook for a further 2 minutes until golden and cooked through. Transfer the pancakes to the warm oven while you cook the remaining batter.
- - Step 5To make the caramel sauce, add the sugar to a large, heavy‑based pan and cook over medium–high heat until fully melted and deep amber, stirring occasionally.
- - Step 6Slowly pour in the double cream while stirring continuously - it will bubble vigorously. Continue stirring until combined. Remove from the heat and let it cool slightly before adding salt to taste.
- - Step 7Stack your warm pancakes high! Add scoops of milk or vanilla ice cream between or on top of the pancakes.
- - Step 8Slice bananas in half lengthways, sprinkle with caster sugar, and brûlée until caramelised. Add the brûléed bananas to the stack and top with maraschino cherries. Finish with a cocktail umbrella (optional, but highly encouraged!).
- - Step 9Pour over warm salted caramel sauce and enjoy!
Ingredients
- 4 Rich Yolk Egg
- 350 grams Plain Flour
- 260 ml Whole Milk
- 60 grams Caster Sugar
- 2 tsp. Baking Powder
- 50 grams Unsalted Butter, Melted
- 10 grams Oats
- 5 ml Vanilla Extract
- 2 Banana
- Caster Sugar to Brûlée
- Vanilla Ice Cream
- handful Maraschino Cherries
- 300 grams Granulated Sugar
- 250 ml Double Cream
- 1/2 tsp. Salt
