Make chef David Rose’s banana nut pancakes with bourbon banana caramel sauce

Move over, banana bread.

Chef David Rose showed us on "Good Morning America" how to take your breakfast to the next level with his banana nut pancakes with bourbon banana caramel sauce.

Here is the recipe that will serve 6 to 8 pancakes and get your day started off right.

Ingredients for banana nut pancakes

• 1.5 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1 tablespoon cinnamon
• 1/4 teaspoon allspice
• 1 cup chopped walnuts
• 2 bananas (thinly sliced)
• 6 oz pralines (crushed *for garnish)
• 1/2 cup powdered sugar (**for garnish)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon
• 1 tablespoon unsalted butter, melted
• 2 tablespoons unsalted butter or Non stick cooking spray

Directions for banana nut pancakes

In 2 separate mixing bowls, whisk together dry ingredients in one bowl, and whisk wet ingredients in a separate bowl. *Except walnuts, pralines and bananas.

Make a well in the middle of dry ingredients, and gradually whisk wet ingredients into dry ingredients until well incorporated and batter is smooth.

Turn griddle to medium high heat, and add butter or cooking spray to griddle.

Pour batter about 4" to 5" diameter, place about 1 T of walnuts and 3 to 4 banana slices in each pancake.

Cook pancakes until bubbles begin to form and flip once golden brown, continue to cook until thru about 3 to 5 mins.

Serve with bourbon banana caramel sauce and top with pralines and powdered sugar.

Ingredients for bourbon banana caramel sauce

• 1 1/2 cups bourbon
• 2 cups heavy cream
• 2 ripe sliced bananas
• 2 tablespoons butter
• 1 cup brown sugar
• 1/2 teaspoon kosher salt

Directions for bourbon banana caramel sauce

In a large saucepan, bring Bourbon to a boil, and simmer until reduced by 1/2.

Add butter, and brown sugar to pan, and whisk until well incorporated.

Add heavy cream to pan, and bring to a boil, add kosher salt.

Reduce heat to medium low, and simmer for about 6 to 8 mins until sauce thickens and forms into caramel sauce consistency.

Fold in sliced bananas, and continue to simmer for about 2 mins. Serve warm over pancakes.