1. Prepare the Salted Caramel Sauce

• Heat the granulated sugar in a heavy-duty stainless steel saucepan over medium heat, stirring constantly. The sugar will form clumps and then melt into a thick amber-colored liquid, which should take about 6 minutes.
• Once the sugar is completely melted, add the butter in 6 pieces. Be cautious as the mixture will bubble vigorously. Stir until the butter is fully melted and combined.
• Slowly pour in the heavy cream while stirring continuously. The mixture will bubble rapidly as the cream is added. Let the mixture boil for 1 minute without stirring, allowing it to thicken slightly.
• Remove the saucepan from heat and stir in the salt. Let the caramel cool slightly before using.

2. Prepare the Pancake Batter

• In a large bowl, combine the self-raising flour, baking powder, raw sugar, and salt. Whisk to evenly distribute the ingredients.
• In a separate bowl, lightly beat the egg. Add the milk, melted butter, and vanilla extract, whisking until fully combined.
• Gradually pour the wet ingredients into the dry ingredients. Stir until a smooth batter forms. Allow the batter to rest for 5 minutes.

3. Cook the Pancakes

• Heat a nonstick or cast iron skillet over medium heat. Grease the pan with a small amount of butter.
• Pour a small amount of pancake batter onto the pan, about 1/4 cup per pancake.
• Top each pancake with 3–4 banana slices. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
• Flip the pancake and cook the other side until golden brown and puffed, about 1–2 minutes. Repeat with the remaining batter.

4. Assemble the Pancakes

• Stack the banana pancakes on a plate and drizzle generously with the salted caramel sauce.
• Optionally, top with additional banana slices, a dusting of powdered sugar, or whipped cream. Serve warm.