To make the caramel, melt the butter and brown sugar in a pan. Add F&N Full Cream Sweetened Condensed Milk and cook on medium heat for about 6 minutes until the caramel bubbles and thickens. When it browns, remove from the flame and set aside.

Mash the ripe bananas in a bowl.

Add the grated coconut and flour, and mix well.

Put in the F&N Vitaminised Sweetened Creamer and mix again.

Drizzle some oil over a heated flat pan.

Drop 2 tbsp of the banana mixture over the pan.

When one side of the pancake is golden brown, flip it over to cook the other side.

Serve with banana slices and caramel topping.