Bananasourcreampancakes Recipes

TWO-INGREDIENT BANANA PANCAKES

Steps:

• Heat a skillet over medium heat and add some oil.
• Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

BANANA PANCAKES RECIPE BY TASTY

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!

BANANA-SOUR CREAM CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
• Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides.

BAREFOOT CONTESSA'S BANANA SOUR CREAM PANCAKES

Steps:

• In a medium bowl, sift together the flour, sugar, baking powder, and salt.
• Whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
• Add the wet ingredients to the dry ones, mixing only until combined.
• Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
• Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
• Distribute a rounded tablespoon of bananas on each pancake.
• Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
• Flip the pancakes and then cook for another minute, until browned.
• Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until the batter is used.
• Serve with sliced bananas, butter, and maple syrup.
• **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.

BANANA SOUR CREAM PANCAKES

Steps:

• In a medium bowl, sift together flour, sugar, baking powder, and salt.
• In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
• Add the wet ingredients to the dry ones, mixing only until combined.
• In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
• Ladle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
• Distribute 1/4 cup of sliced on pancakes.
• Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
• Flip the pancakes and the cook for another minute, until browned.
• Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
• Good garnished with bananas, butter, and maple syrup.

BANANAS 'N' CREAM TUBE PAN CAKE

Steps:

• In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

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.