Make the toffee sauce by adding all of the ingredients into a saucepan and heating over a low heat until the butter is melted and the sugar is dissolved. Avoid stirring at this early stage. Once it is all melted and dissolved, turn up the heat and let it bubble away until it darkens to a toffee coloured sauce like in the photo. If it ends up too thick you can bring it back by adding a splash of cream. Allow to cool slightly before use. This can be stored in the fridge for up to a month.
For the pancake batter, mash up the banana with the sugar until it is smooth and the sugar has dissolved. Add in the egg and beat until smooth.
Sieve the flour into a separate bowl and then add the wet ingredients to this. You will end up with a thick paste that will then need thinning down with the milk. Add the milk in parts and whisk between additions until you have a smooth batter.
Heat the oil and butter in a frying pan until melted. Test the heat by adding a small drop of batter into the oil - if it sizzles then it’s ready!
Pour spoonful of the batter into the pan and cook on one side until bubbles appear and the top of the batter looks set. Flip over and cook until the other side browns.
To serve, stack the brownies up with slices of banana and drizzle the toffee sauce over. Finish with a crushed digestive biscuit and enjoy!
