Dark Chocolate Coconut Banana Bread Pancakes Food

BANANA BREAD PANCAKES

Steps:

• Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.
• Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.
• Let batter rest for 10 minutes.
• Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

DARK CHOCOLATE PECAN BANANA BREAD

Steps:

• Banana Bread:.
• Preheat oven to 350 Degrees F Grease an 8.5 x 4.5 inch loaf pan.
• In a medium bowl, blend together the first four ingredients.
• In a large bowl, beat the butter, sugar, vanilla, and honey on high. Beat for 2 to 3 minutes or until light yellow.
• Add the dry ingredients to the wet ingredients in thirds. Blend until the texture becomes grainy.
• Slowly add in the eggs and beat to combine.
• Fold in the bananas, pecans, and chocolate and mix with a spoon.
• Once thoroughly combined, pour into the loaf pan. Spread the batter evenly.
• Streusel:.
• In a small bowl, add all ingredients except for the dried banana chips. Blend with the back of a fork until coarse crumbs form.
• Sprinkle the streusel topping on top of the banana bread, then sprinkle the streusel with the banana chips.
• Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.
• Let cool for 10 to 15 minutes before removing from the pan to further cool.

DARK CHOCOLATE COCONUT BANANA BREAD PANCAKES

Steps:

• Start by making the pancake batter. Place Bisquick mix in medium bowl; add 1 1/4 cups coconut milk, 3 tablespoons honey, the oil, vanilla and egg. Mix until just combined, being careful not to overmix. Stir in mashed bananas. Let batter stand 5 to 10 minutes.
• Meanwhile, make Coconut Honey syrup. Add 1/3 cup coconut milk and 1/3 cup honey to 1-quart saucepan; heat to boiling. Reduce heat; simmer about 10 minutes or until thickened and syrupy. Stir in vanilla. Set aside, and keep warm until ready to use.
• Heat large skillet or griddle over medium heat. Spoon batter into rounds, and cook until bubbles form on top, 2 to 3 minutes. Add chocolate chunks as desired; turn and cook 1 to 2 minutes longer. Repeat with remaining batter. Serve hot with syrup. If syrup gets too thick, place it back on the stove with a tablespoon or so of coconut milk.