3 huge bananas, stripped & cut in small piece
3/4 cup brown sugar
1/4 cup water
1 teaspoon vanilla concentrate
2 cups all purpose flour
2 cups buttermilk
2 huge eggs
1 tablespoon cinnamon & pinch of cardamom
1/2 cup Butter
1 cup brown sugar
1 teaspoon cinnamon powder
2 ripe bananas, sliced and cut into medium pieces
In a medium bowl with a hand blender beat cream until all around blended and no lumps remain. Include whipping cream, Beat on medium speed until it’s mixed well. Keep in a very safe spot.
Heat fry pan to 350°F or until water drops sizzle on the surface. Consolidate flour, sugar, baking powder & baking soda, salt, cardamom, and cinnamon in a big bowl. Include buttermilk, liquefied butter, and eggs. Whisk until the batter is without lumps. Lightly oil Using 1/4 cup measure. Pour batter on hot pan.Cook 2-3 minutes or until bubble appears on surface. Keep cooking 2-3 minutes or until brilliant dark colored. Keep cooking pancakes in batches.
Add butter, brown sugar, and cinnamon nonstick skillet. Cook over medium flame until bubbles start to shape. Include cut bananas; cook, blending periodically, until sauce is thick and bananas are warmed through. Spot 1 adjusted tablespoon of banana blend onto all of 6 hotcakes. Top with another pancake.
Repeat with banana blend and pancakes, utilizing 3 hotcakes for each serving and completion with a pancakes.
Top each presenting with 1/4 cup maple cream cheese blend and spoonful of caramelized banana. Serve directly.