Tag Archives: over ripe bananas

Banana Pancakes

Very soft and fluffy and with the banana taste rounding them out rather than whacking you in the face, these banana pancakes were a great hit for Sunday breakfast this weekend.  They would be a great alternative for pancake day if you aren’t confident about making (and flipping) the traditional sort that you serve with sugar and lemon.  I have to admit that I am guilty of panicking when it comes to traditional pancakes and always make them in advance in case of on the spot disasters.  But these banana pancakes – no problem!

Pancakes and Maple Syrup

I wasn’t sure that I’d like banana pancakes as I am not a great cooked banana fan though I am a recent convert to Banana and Chocolate Chip Loaf but I like these rather a lot.  You can make them vegan (see recipe below) without any problems so that’s brilliant news if you have people with different dietary needs in your house.  I am firmly of the opinion food should bring us together and not drive us apart.  But hey, we are talking about pancakes here so i will keep this light!

If you want to vary this recipe try adding in some chocolate chips or blueberries to the batter, or add some spices – a half teaspoon of cinnamon, cardamom or ginger would be great here. As for the toppings though I love maple syrup, try golden syrup, peanut butter, almond butter, or your favorite fresh fruit all of which would also make yummy toppings

A quick thank you here to my lovely friend Hannah Colville who gave me a masterclass at the beginning of the year in how to make American Pancakes of which these are a type of.  She is an amazing baker and still in her early teens.   Thank you Hannah!

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Banana Bread Muffins

My friend Rachel – she of Christmas cake icing fame – asked me to blog about what I do with very ripe bananas.  This banana bread recipe is the first of two things I do and certainly the more traditional of the two.   The second, which will follow tomorrow, is an almost instant banana icecream which is vegan (though you’d never know it as it tastes so creamy) and it’s free from refined sugar

It can be baked as a loaf or in muffin cases.  I invariably choose to do it in individual muffin cases as it freezes so beautifully and can be microwaved for a minute from frozen to taste as fresh and delicious as it was when it came from the oven which is really useful.  Plus, if you call it a muffin it means that it somehow is ok to have what is essentially a cake for breakfast (as well as with a cuppa or anytime really)!  In fairness it does keep in a tin for a few days but as this recipe makes 2 small loaves or 12 individual Muffins.   Freezing the extras works for me otherwise I find myself saying “just one more….” Continue reading

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