Banana Bread Pancakes With Grilled Maple Rum Bananas Recipe By Tasty

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BANANA PANCAKES RECIPE BY TASTY



Banana Pancakes Recipe by Tasty image

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • In a bowl, mash bananas.
  • Mix in the egg, then vanilla and cinnamon.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY



Banana Bread Pancakes With Grilled Maple Rum Bananas Recipe by Tasty image

If you love banana bread, these banana bread pancakes are a must-try! With caramelized grilled bananas and a to-die-for maple rum sauce, these pancakes make the most satisfying brunch.

Provided by Rachel Gaewski

Categories     Breakfast

Time 45m

Yield 6 servings

Number Of Ingredients 23

1 tablespoon flax seed
3 tablespoons cold water
1 ripe banana
1 ½ cups non dairy milk, unsweetened
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 tablespoons refined coconut oil, melted
2 teaspoons vanilla extract
¾ cup all-purpose flour
¾ cup buckwheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
nonstick cooking spray, for greasing
6 tablespoons butter, melted
3 tablespoons maple syrup
3 firm bananas, cut in half, then lengthwise
⅔ cup walnuts, chopped
¾ cup maple syrup
⅓ cup brown sugar
8 tablespoons butter, divided
¼ cup dark rum
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 200°F (95°C).
  • Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
  • In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
  • Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
  • Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
  • Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
  • Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
  • Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
  • In a medium bowl, mix together the melted butter and maple syrup.
  • Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
  • Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
  • To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
  • Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
  • To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 6 grams, Protein 8 grams, Sugar 47 grams

MAPLE BANANA BREAD



Maple Banana Bread image

This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version.

Provided by STARFLOWER

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

½ cup butter, melted
½ cup maple syrup
1 egg
2 ripe bananas
½ teaspoon maple extract
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ cup chopped walnuts
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
  • In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
  • Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 32.9 g, Cholesterol 36.1 mg, Fat 10.1 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 183.6 mg, Sugar 13.7 g

BANANA BREAD PANCAKES



Banana Bread Pancakes image

If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 40m

Yield 3

Number Of Ingredients 12

1 ¼ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 large ripe banana
1 large egg
⅓ cup white sugar
¼ cup milk
¼ teaspoon vanilla extract
¼ cup unsalted butter, melted
½ cup finely chopped walnuts
1 tablespoon unsalted butter, or as needed

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.

Nutrition Facts : Calories 651.7 calories, Carbohydrate 76.4 g, Cholesterol 114.5 mg, Fat 34.9 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 14.3 g, Sodium 542.3 mg, Sugar 29.5 g

BREAKFAST BANANA PANCAKES



Breakfast Banana Pancakes image

"My daughter Karen created these pancakes and they've become a favorite at our house." Make a batch on the weekend, cool, then freeze. Reheat in the microwave and top with yogurt or whipped topping before serving. Peggy Gwillim - Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 10 pancakes.

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 eggs, lightly beaten
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 small firm banana, finely chopped

Steps:

  • In a small bowl, combine the flour, brown sugar, baking soda, salt and cardamom. Combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in banana., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 619mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 2g fiber), Protein 11g protein.

BANANA BREAD PANCAKES



Banana Bread Pancakes image

These are like a cross between banana bread and pancakes. They are on the heavy side and very filling. Recipe courtesy the Shooting Star Bed & Breakfast

Provided by cookiedog

Categories     Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1 teaspoon cinnamon
1 3/4 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 eggs, separated
3 tablespoons butter, melted
1 1/4 cups milk
1 teaspoon vanilla extract
2 bananas, sliced
1/2 cup chopped walnuts
applesauce, warmed, for serving
3 tablespoons butter
2 tablespoons packed brown sugar
2 tablespoons white sugar
1/2 teaspoon nutmeg
3 bananas, sliced on a slight diagonal

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.).

Nutrition Facts : Calories 732.2, Fat 33.3, SaturatedFat 14.8, Cholesterol 162.2, Sodium 941.1, Carbohydrate 99.2, Fiber 6.5, Sugar 41.5, Protein 14.6

BANANA BREAD PANCAKES



Banana Bread Pancakes image

This recipe came from the Sunday newspaper coupons. My family loves these pancakes. I serve them with Maple Praline Syrup. I like to double the banana mix, make big pancakes and top the pancakes with 6 slices of bananas. I have mixed these in my Kitchen Aid Mixer with no difference in batter results. I have halved the recipe with no problems. I've also froze the pancakes before and thawed and warm them in the microwave.

Provided by internetnut

Categories     Breakfast

Time 12m

Yield 15 serving(s)

Number Of Ingredients 8

2 medium firm-ripe bananas, peeled, sliced
1 tablespoon granulated sugar
2 cups aunt jemima complete buttermilk pancake mix
1 cup water
1 cup mashed very ripe banana
1 teaspoon ground cinnamon
1 cup aunt jemima syrup, warmed
1/2 cup coarsely chopped pecans

Steps:

  • Combine sliced bananas and sugar in small bowl;set aside.
  • Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear.
  • For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown.
  • Serve topped with warm aunt jemima syrup and pecans.

FLUFFY BANANA PANCAKES



Fluffy Banana Pancakes image

I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!-Lori Stevens, Riverton, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 7 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 ripe medium banana, finely chopped
1/3 cup finely chopped walnuts

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.

Nutrition Facts : Calories 283 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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