Crepes with Caramelized Bananas, Walnuts and Whipped Cream

Crepes filled with warm, soft, caramelized bananas, drizzled with sweet banana sauce, sprinkled with walnuts and decorated with whipped cream. Do I need to say more? You can thank me later.crepes with caramelized bananas and walnutsMother’s Day is just a few days away and every mom should be treated to some deliciousness on that day. Caramelized, warm bananas are probably my top choice when it comes to delicious food. These crepes are filled with bananas that were cooked with butter and brown sugar and just a touch of lemon juice. On top they are sprinkled with finely chopped walnuts and drizzled with the banana- brown sugar- butter mixture. Pure heaven! Add some whipped cream to complete the awesomeness!

Mother’s Day here in America is always celebrated on the second Sunday in May, whereas in Poland it is always on May 26th. Since my mom lives there, we almost never get to spend the day together. I remember my first Mother’s Day here when I was still missing everyone terribly. I went to the store to pick up a card for my mom and I ended up crying my eyes out. It got better eventually. Now, I’m a mom to two sweet (kinda, sometimes) boys and one puppy and that takes Mother’s Day to a new level!

This is a perfect recipe to show love and appreciation for the special woman in your life (or a man). Crepes are not too difficult to make and caramelizing the bananas takes only a few minutes. I like to prepare the crepe batter in a mixer to ensure it is smooth and has no lumps. The batter needs to sit at room temperature for about 20- 30 minutes, so the dry ingredients can absorb the moisture (and it gives you time to set the table nicely). To make the crepes, use a crepe skillet or any 8-inch skillet. Heat it up and add about 1/2 teaspoon of oil ( I like coconut oil). Use a soup ladle or 1/3 cup measuring cup to pour the batter onto the skillet. While doing so keep the skillet tilted and swirl the batter around to cover the entire surface. It might not be perfect the first few times but don’t give up. Cook the crepes 2-3 minutes on each side until golden. Keep them warm in a preheated oven (lowest setting) until ready to serve.

Bananas should be ripe but still a bit firm. Otherwise they will fall apart while cooking. Simply slice them and mix with a bit of lemon juice. On a small skillet melt some butter and brown sugar, then add sliced bananas. Cook 2-3 minutes, turning them gently. At the end add just a touch of lemon juice. Keep warm. To assemble, place a crepe on a flat surface and put the cooked bananas onto only one half. Fold in half and then in half again. Place on a plate. Repeat. Sprinkle with some finely chopped walnuts and drizzle this amazing banana sauce. Add some whipped cream. Serve. Flowers and a card would be a nice touch, too!

two crepes filled with caramelized bananas and drizzled with banana butterMakes: 10-12 crepes       Prep time: 10 minutes       Ready in: 60 minutes



  • 1 cup milk
  • 1 cup water
  • 2 eggs
  • 1 1/2 cups all-purpose, unbleached flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

Caramelized Bananas:

  • 4 ripe bananas, sliced
  • 1 tablespoon lemon juice plus 1 teaspoon, divided
  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • coconut oil for cooking
  • 3-4 tablespoons walnuts
  • whipped cream


  1. In a mixer combine milk, water and eggs. Mix gently. With the mixer going, add flour in 3 steps, then sugar and salt. Mix well. Pour the batter into a bowl and let it sit at room temperature for 20- 30 minutes.
  2. Slice bananas and put them into a small bowl. Add 1 tablespoon of lemon juice and stir well. Set aside.
  3. Heat up the skillet and preheat the oven (lowest setting). Add about 1/2 teaspoon of oil into the skillet. Tilt it up and with a steady hand pour about 1/3 cup of batter swirling it around to cover the surface. Put back onto the stove and cook 2-3 minutes on each side until the crepe is golden. Using a spatula, transfer the crepe onto a plate, cover it and place in the oven to keep warm. Repeat with the remaining batter.
  4. Heat up a small skillet and add the butter. When melted, add the brown sugar and stir until combined. Add bananas and cook 3-4 minutes, stirring gently. At the end add 1 teaspoon of lemon juice.
  5. To assemble: place the crepe on a flat surface and spoon some banana slices over 1/2 of the crepe. Fold it in half and then in half again. Sprinkle with chopped walnuts and drizzle some of the remaining sauce. Add a dollop of whipped cream. Serve warm.



Mother's Day brunch idea

One comment

  1. Pingback: Eggs Benedict with Smoked Salmon and Hollandaise Sauce | It's Cooking with Magda

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