Mofo Gasy with Bananas Recipe – Malagasy Pancakes with Caramelized Bananas & Vanilla Cream

Mofo Gasy with Bananas Recipe

This mofo gasy with bananas recipe features light, fermented Malagasy pancakes made with a blend of rice flour and wheat flour, giving them a soft, slightly airy texture. Served with caramelized bananas and vanilla whipped cream, this dish reflects the Belgium-Madagascar fusion style seen in CombiNation, combining comforting sweetness with subtle tropical flavors.

The Inspiration

Mofo gasy is a beloved street food in Madagascar, traditionally cooked in small molds and enjoyed as a breakfast or snack. This version incorporates modern plating and rich accompaniments like caramelized bananas and vanilla whipped cream, adding a European dessert influence. The use of rice flour provides a distinct texture, while fermentation from yeast adds lightness and depth. This recipe reflects Craig Wong’s fusion approach—respecting traditional Malagasy techniques while enhancing them with refined presentation and complementary flavors.

Ingredients

Pancakes

• 2 tablespoons (30 ml) sugar, divided
• ¾ cup + 1 tablespoon (195 ml) lukewarm water, divided
• 1 teaspoon (5 ml) dry active yeast
• ¾ cup (180 ml) all-purpose flour
• ½ cup (120 ml) rice flour
• 1/8 teaspoon (.75 ml) salt
• ½ vanilla bean, scraped
• 3 tablespoons (45 ml) condensed milk
• Non-stick cooking spray, for the pan

Caramelized Bananas

• 2 ripe bananas, sliced
• 2 tablespoons (30 ml) brown sugar
• 2 tablespoons (30 ml) butter
• Vanilla whipped cream, to garnish

Method

For the Pancakes

• Combine 1 teaspoon (5 ml) sugar with 1 tablespoon (15 ml) of warm water. Add yeast and mix, then set aside for 10 minutes, until frothy.
• Combine flour, rice flour, salt, and remaining sugar in a bowl and mix.
• Add vanilla, the yeast mixture, remaining water, and condensed milk, and mix well to form a uniform dough. The dough should be smooth but very thin.
• Cover the mixture and let it rest in a warm place for 1-1½ hours until it has fermented and doubled in size.
• Heat a small non-stick pan over medium heat, grease with cooking spray.
• Use a metal serving spoon and scoop out about ¼ cup (60 ml) of the dough out into the shape of the spoon. Tilt the pan sideways and place the batter into the lowest curved part of the pan, over the heat, to form an egg shaped pancake.
• Cook 1 ½ minutes, until browned on one side, making sure to maintain the angle of the pan.
• Flip the pancake to the other side and continue to cook on the same angle until browned on both sides and cooked through.
• Rest 2-3 minutes before serving to allow the inside to finish cooking. Continue process until the batter has all been used, making

For the Caramelized Bananas

• In a small sauté pan, melt 2 tablespoons (30 ml) butter. Add the brown sugar and whisk until no lumps remain.
• Add bananas and don’t move them for 2-3 minutes, until caramelized. Flip and continue cooking for 2-3 minutes, or until the sauce is syrupy and coating the bananas evenly. Keep warm and set aside.

To Serve

• Spoon a small dollop of vanilla whipped cream on the center of the place, use the back of the spoon to create a dip in the middle.
• Place a small mound of caramelized bananas on the center of the plate, on and next to the whipped cream.
• Place two pancakes leaning on each other, next to the bananas and whipped cream.

Serving Suggestions

This mofo gasy recipe works beautifully as a breakfast dish, brunch item, or light dessert. Pair it with coffee, spiced tea, or hot chocolate to complement the sweetness of the bananas and the subtle vanilla notes in the pancakes. For an elevated presentation, serve the pancakes warm so their soft, airy texture contrasts with the richness of the caramelized fruit and whipped cream.

Final Thoughts