I really hate to throw food away. But this lone, extra-ripe banana on the counter was past the point of good eating.
Times like this are a great way to discover new recipes — in this case it was banana bread pancakes.
I chose the pancake format, but really what I wanted was banana bread. I just didn’t want all of the oil and sugar required for that route. So my pancakes were eaten room temperature with butter, the same way I eat my banana bread. These weren’t an exact replacement for banana bread, but very tasty nonetheless. I like how they got caramelized on the surface.
Banana Bread Pancakes
Adapted from Whole Wheat Brown Sugar Banana Bread Pancakes
Makes 4 medium pancakes
- 84 g freshly-milled soft white wheat flour
- 2/3 tsp baking powder
- Pinch salt
- 1 1/2 tbsp brown sugar
- 1/3 tsp cinnamon
- Pinch nutmeg
- 1/4 c milk (plus a bit more if the batter is too thick)
- 1 tsp vanilla
- 1 very ripe banana, mashed
- 2/3 tbsp melted butter
- vegetable oil for cooking
Combine the flour, baking powder, salt, brown sugar, cinnamon, and nutmeg in a medium bowl.
Stir in the milk, vanilla, banana, and melted butter and stir until thoroughly combined.
Heat a skillet over medium heat and add a dab of oil. Pour a big spoonful of batter into the skillet and cook for a couple of minutes until browned on the bottom. Flip and let cook for another minute or two. Repeat with the rest of the batter.
Serve warm with whatever toppings sound good, or serve cooled with some butter (like banana bread!).