Growing up, banana bread was one of my favorite things to eat. I always looked forward to the end of the school day, when I could rush home and cut myself a thick slice of banana-studded bread to snack on.
Once I was in my 20s I suddenly became allergic to bananas (oral allergy syndrome is a weird thing) and banana bread didn’t factor into my life as much. However, I’m technically only supposed to avoid raw bananas, so I can’t help but indulge in banana bread every once in a while.
Even if I don’t get to eat quite as much as I’d like to.
These days I don’t get to make banana bread often because my son devours the bananas that come into our home. I suppose I shouldn’t be mad about him enjoying fruit, right?
When I’m able to stash a couple away to ripen I like to try out new recipes using bananas. These pancakes were born out of my son’s twin loves of bananas and pancakes.
Depending on how thick you like your pancakes, you can easily adjust the amount of milk in this recipe. Less milk will yield fewer, thicker pancakes, while more milk will make more, thinner pancakes.
I like the thicker pancakes because they remind me so much of banana bread. Who can resist a big pile of fluffy, sweet, banana goodness in the morning?
Top the banana bread pancakes with even more sliced bananas, or with pineapple or coconut for an extra tropical treat. Coconut whipped cream is also a delicious addition. Try them with regular whipped cream and strawberries for a banana split inspired breakfast!
If you have a lot of bananas on hand, why stop at pancakes? Follow our banana muffins recipe to continue taking advantage of this healthy ingredient!
Banana Bread Pancake Recipe
- 1 cup Flour
- 1 tablespoon Baking Powder
- 1 tsp Baking Soda
- dash Salt
- 0.5 cup, mashed Banana
- 2 tablespoon Brown Sugar
- 0.5 tsp Cinnamon
- 1 tsp Pure Vanilla Extract
- 1 large Egg beaten
- 0.33 cup Milk plus more if you like thinner pancakes
- 1 tbsp Butter melted
- Sift together flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix banana, brown sugar, cinnamon, vanilla, egg, and milk.
- Stir banana mixture into flour mixture until just blended.
- Preheat griddle or frying pan over medium heat and spray with nonstick spray, if necessary.
- Right before cooking pancakes, mix melted butter into the batter.
- Pour batter by 1/3-cupfulls onto the griddle. Cook until sides are dry and bubbles have formed on top, then flip over. Cook until pancakes have puffed slightly and are golden brown. Repeat with remaining batter, adjusting heat on griddle as necessary. Serve with additional banana slices, if desired, and maple syrup.