Banana Brown Sugar Pancakes Food

BANANA BANANA BREAD

Steps:

• Preheat oven to 350°.
• Lightly grease 9 x 5 loaf pan.
• In large bowl, combine flour, soda and salt.
• In separate bowl, cream together butter and brown sugar.
• Stir in eggs and mashed bananas until well blended.
• Stir banana mixture into flour mixture; stir just to moisten.
• Pour batter into prepared loaf pan.
• Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
• Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

BANANA BREAD PANCAKES

Steps:

• For the powdered sugar glaze: Combine the powdered sugar, milk and vanilla in a medium bowl and whisk until smooth.
• For the pancakes: Break up the banana into several large chunks in a bowl. Mash with a fork until smooth and no large lumps remain. (You should have 1/3 to 1/2 cup mashed banana.) Add the brown sugar, cinnamon, vanilla, baking powder and salt and stir to combine.
• Whisk together the eggs in a small bowl until smooth. Pour the eggs over the banana mixture and stir to combine.
• Heat a large nonstick skillet over medium-high heat. Melt a little butter in the skillet to prevent sticking and heat until the butter begins to bubble. (Your skillet should be hot but not smoking in order for the pancakes to keep their shape.)
• Drop 2 dollops of batter (about 2 tablespoons each) onto the skillet and cook the pancakes until bubbles begin to form around the edges and the bottoms are browned and golden, about 1 minute. Flip the pancakes and cook the other side until the edges are browned, another minute or so. Transfer the pancakes to a serving plate. Continue making pancakes with the rest of the batter.
• Serve the pancakes warm with candied nuts, chocolate chips and a drizzle of the powdered sugar glaze.

BANANA DUTCH BABY PANCAKE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a 10-inch ovenproof skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet (with any residual brown sugar) for the pancake.
• In a small bowl, mix together the flour, granulated sugar, cinnamon and salt. Set aside.
• Melt the remaining 3 tablespoons butter in a small pan. In a large bowl, add the buttermilk, vanilla, egg yolks and melted butter and whisk until blended. Gradually whisk in the flour mixture. Stir in the smashed bananas. Beat the egg whites until soft peaks form and gently fold into the banana mixture.
• Sprinkle the pecans over the bottom of the reserved skillet along with the banana slices. Gently spoon the batter into the skillet. Bake until golden brown, 20 to 30 minutes.
• Invert the pancake onto a serving plate and dust with confectioners' sugar. Cut into wedges and serve with maple syrup.

FLUFFY BANANA PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.

HEALTHY 3 INGREDIENTS BANANA PANCAKES (SUGAR-FREE)

Steps:

• Mash the Bananas into a large mixing bowl until smooth.
• Add the Eggs and whisk until combined, then whisk in the Self-Rising Flour until no lumps remain.
• Grease a small skillet with cooking spray (or butter). Pour some Banana Pancake batter in the middle of the skillet, on medium heat. Leave to cook for about 1 minute, or until you can see bubbles appearing on the surface. Flip and leave to cook for another minute. Repeat until all the batter is cooked.
• See note under (*) below if the centre of the first pancake is mushy or soggy - you might need to add a little bit more flour.
• Thinly slice the Banana.
• Heat up a small skillet on low heat and drop the tablespoon of honey. It will melt and bubble straight away.
• Add the sliced Bananas and leave to caramelise for about a minute, stiring occasionally to flip the banana slices (see note 1)
• Serve over the Banana Pancakes, warm. Optionally, pour some Honey over the Pancakes if you would like them to be sweeter.

BANANA BROWN SUGAR PANCAKES

Steps:

• Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BANANA BREAD PANCAKES

Steps:

• Add the flour, brown sugar, cinnamon, baking powder, and salt to a sealable bag or container and pack along with the rest of the ingredients.
• Place two bananas in a medium bowl and mash thoroughly with the back of a fork until fairly smooth. Crack the egg into the mixture and add in the milk. Beat the banana, egg, and milk together until smooth.
• Add the dry ingredients to the bowl and mix until well combined with the wet ingredients. Don't overmix - some small lumps are OK. If the batter seems too thick, you can add an additional ¼ cup milk.
• Heat a nonstick pan or well-seasoned cast iron skillet on your stove over medium-low to medium heat. Add a generous dab of ghee, butter, or coconut oil (especially if using cast iron!) and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the chopped walnuts on top. Cook for a few minutes until the top begins to bubble and the sides are set (2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
• Repeat with the rest of the batter, adding more ghee or oil to the pan for each pancake as needed.
• To serve, stack the pancakes and top with maple syrup or butter, sliced banana, and additional toasted walnuts. Enjoy!

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

BANANA PANCAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
• Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
• Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

BANANA BREAD PANCAKES

Steps:

• For the pancakes: in a large bowl, combine flour, salt, sugar, cinnamon, baking powder, nutmeg and ginger.
• In a medium bowl, combine egg yolks, butter, milk, and vanilla; add to flour mixture and mix briefly (batter will be lumpy). Beat egg whites until stiff peaks form; gently fold into batter. Gently fold in bananas and walnuts (reserve 1 tablespoon of walnuts for garnish).
• Cook pancakes until golden brown on both sides.
• Top with caramelized bananas and reserved walnuts. Serve with warm applesauce.
• For the Bananas: Melt butter in a non-stick saucepan over medium heat. Add brown and white sugar and nutmeg; cook until sugars dissolve. Add bananas; cook until mixture thickens and bananas start to brown. (Optional: add 2 tablespoons of Kahlua and cook for 3-5 minutes longer, until thickened.).