Gary Townsend’s Recipe: Epic Chocolate Banana Pancake Cake

This ridiculously gourmet dessert takes a lot of effort to make, but the end result is well worth it. A creamy, chocolaty and nutty banana paradise – a great alternative to a traditional party cake.

For the pancakes

350 g plain flour

3 tbsp. Granulated sugar

3 large eggs and 2 large egg yolks, beaten

700 ml of milk

2 tbsp. vegetable oil, plus extra to brush the pan with

For the ganache

500 ml double cream

150g caster sugar

700 g of good quality dark chocolate (70% cocoa), broken into small pieces

For the icing

125 g dark chocolate (70% cocoa), broken into small pieces

175 ml double cream

35g butter, diced

3 tbsp. brown sugar syrup

For garnish

1 tablespoon of brown sugar

15g salted butter

1 tablespoon pecans, whole or chopped

1.5 bananas, cut into 1 cm thick slices


First prepare the chocolate ganache by placing the double cream and sugar in a saucepan and heat until almost boiling. Add the chocolate, stirring until melted and once smooth, cover and place in the refrigerator for 1 hour 30 minutes.

To make your pancake batter, place the flour and sugar in a large bowl and mix together the beaten eggs and egg yolks, then add the milk and continue stirring / whipping until smooth. Add the oil, then cover and let sit in the refrigerator for at least 30 minutes.

Take an 18 cm non-stick pan over medium heat and brush with sunflower oil, when it is hot add ¾ of a ladle of batter and let stand 1 to 2 minutes until the top is completely set and the below is golden. Loosen the edges with a spatula, flip and cook the other side for 25 seconds until lightly browned, then transfer to a plate lined with parchment paper. Continue until all of the pancake batter is used up, placing a paper towel or parchment paper between each pancake so they don’t stick together. Once cooled slightly, place the battery in the refrigerator.

Take the ganache out of the fridge and warm it slightly over a pot of simmering water to soften it. Beat with an electric mixer on high speed for a few minutes until the mixture is a lighter color and smooth and spreadable, not too runny as it should be thick enough to hold the pancake tower.

Stack the pancakes on top of each other, spreading out a tablespoon. of ganache between each one using a palette knife, penetrating the chocolate to the edges of the pancake. Continue in this way until all the ganache and pancakes are used up, leaving the top pancake bare.

For the chocolate frosting, combine all ingredients in a heatproof bowl over a pot of simmering water until melted. Pour the mixture over the cake, letting the mixture run down the sides, then place in the refrigerator for 15 to 20 minutes until the frosting is slightly firm.

While the cake is cooling, prepare your banana-pecan filling by melting the butter in a clean skillet over low heat until sizzling. Then add the brown sugar until it melts, then add the bananas and stir gently until coated with the icing. Finally, add the pecans and stir for a minute before carefully pouring the mixture on top of the cake. Refrigerate again until ready to serve.

Gary Townsend is the Head Chef of One Devonshire Gardens at Hotel du Vin, Glasgow. See or call 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @ chef.g.townsend

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