I am starting to think that I buy bananas just so that they can get over ripe and I can make something delicious! I needed a yummy breakfast and I love banana bread so I couldn’t wait to try this recipe!
I have seen banana bread pancakes over at Chef in Training and also Six Sixters Stuff and I have been wanting to try it for a while now. These pancakes tasted just like banana bread! They were really thick and moist and had a delicious banana flavor. I especially loved the vanilla maple glaze on top! This was the perfect way to use my over ripe bananas and this breakfast was a huge hit!
- 1 cup all purpose flour, 1 cup whole wheat flour (You can use 2 cups of all purpose or whole wheat, I just divided it up)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅔ cup milk
- 1 tablespoon vanilla extract
- 3 large very ripe bananas, mashed
- 2 tablespoons butter, melted
- chopped pecans for garnish (optional)
- Vanilla Maple Glaze:
- ½ cup maple syrup
- ½ cup powdered sugar
- 1 teaspoon vanilla
- Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
- Add in mashed bananas and melted butter and mix together until the batter is smooth.
- Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
- Repeat with remaining batter. I was able to get about 8 pancakes.
- To make the vanilla maple glaze, whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.
Recipe adapted from How Sweet Eats
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