Tag Archives: banana

Banana Pancakes

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Banana Pancakes

I bought these bananas to let them rot. Well, not just these two—I bought sixteen bananas to let them rot. While that’s not something I do with most produce, it’s almost always the predetermined destiny of bananas, as as letting them get a little gross is the secret to every good banana thing there is: bread, milkshakes, sweet rolls, cookies, and the subject of today’s post, Banana Pancakes.

Banana Pancakes

These are a simple riff on my go-to Buttermilk Pancakes. They’re just as tall and fluffy, but have plenty of banana flavor and a good hit of cinnamon. These are the things of my Saturday morning dreams.

As with my other pancakes, the mixing here is easy—whisk together wet and dry ingredients—but their perfect height and texture hinges on a quick rest. Just five or ten minutes are all the time your batter needs to thicken up for perfect griddling. I like to heat my pan during this time so I’m ready to go the second that rest is up. No time to waste when there are Banana Pancakes to be had!

Banana Pancakes

Every pancake maker has their secrets. I’ve revealed all mine at this point, but they bear repeating. For golden tops, cook your pancakes somewhat-slowly over medium heat in almost no oil; just the barest swipe is all you need here. Let them cook until bubbles form on one side, then gently wedge a spatula underneath to flip and finish. Perfect results every time!

Banana Pancakes

I like to serve banana pancakes with more sliced banana, chopped pecans and maple syrup, but feel free to keep it classic with just butter and maple. Instead of varying toppings, you can experiment with the batter itself—add blueberries or chocolate chips for a fun twist! As far as I’m concerned though, Banana Pancakes are perfect just how they are.

Banana Pancakes
Banana Pancakes
Banana Pancakes
makes 18 pancakes

1 2/3 cups all-purpose flour
2 tablespoons light or dark brown sugar, packed
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 cup mashed banana (from about 3 very ripe medium bananas)
1 cup milk or buttermilk, room temperature
1/4 cup (1/2 stick) unsalted butter, melted
2 large eggs
2 teaspoons pure vanilla extract
canola or vegetable oil, for cooking

For serving:
pats of butter
sliced bananas
chopped nuts
maple syrup

Preheat oven to 200F. Line a rimmed sheet pan with parchment. Set aside.

In a large mixing bowl, whisk together flour, brown sugar, cinnamon, baking powder, baking soda and salt.

In a medium mixing bowl or large measuring cup, whisk together mashed banana, milk (or buttermilk), melted butter, eggs and vanilla. Add wet ingredients to dry and whisk until no streaks of flour remain—there will still be some lumps. Let batter rest 5-10 minutes.

Heat your pan or griddle over medium heat for a few minutes, until heated through. Brush with oil (or grease lightly), then wipe excess out with a folded paper towel or dish towel.

Stir rested batter one or two strokes. Pour 1/4 cup increments of batter on greased pan. Let cook 2-3 minutes, until bubbles are forming and they are turning golden. Flip with a spatula and cook for 2 minutes, or until the bottom is turning golden. Remove to prepared baking sheet and keep warm in the oven until serving.

Continue making pancakes with remaining batter, greasing the pan only as necessary.

Serve immediately with butter, sliced banana, chopped nuts and/or maple syrup, if desired.

Leftover pancakes may be stacked in threes, triple-wrapped in plastic wrap and frozen for a couple of months. Discard plastic and microwave 2.5 to 3 minutes before serving.

Banana Pancakes
Banana Pancakes
Banana Pancakes

Banana Malts

Banana MaltsRemember three months ago when everyone was making banana bread all the time? And then how we all got tired of that and decided to put our very ripe bananas in the freezer and dismantle white supremacy instead?Banana MaltsBanana MaltsWell, here’s something to do with those frozen bananas. Throw ‘em in a blender with a couple big scoops of vanilla ice cream, a hefty dose of malted milk powder and some milk and blitz until super thick and banana-y and malty and luxurious.Banana MaltsYes, luxurious–what else would you call something this rich and smooth? The creamy banana-vanilla flavor is only deepened by the addition of malted milk powder. So good.

Oh, and when I say these Banana Malts are thick, I mean it. You could probably stand a spoon in one if you really wanted to. I only didn’t do that because I wanted to drink a malt more than I wanted to defy gravity.Banana MaltsBanana MaltsBanana MaltsNow, I know not everyone loves malted milk powder, but I do. This is the third malted milkshake recipe on this site and I have little doubt that there will be more to come, maybe even this summer. But again, I know not everyone is a malted milk powder fan girl like me. Feel free to leave it out, or try my Caramelized Banana Milkshakes!Banana MaltsEither way, don’t forget the whipped cream and cute straws.Banana Malts

Banana Malts
makes 2 small milkshakes

2 large very ripe bananas, frozen
1 1/3 cup vanilla ice cream
1/2 cup malted milk powder
3/4 cup milk (I used whole), or to preference

For garnish:
whipped cream
banana slices

Slice bananas into chunks. Add to a high-powered blender along with vanilla ice cream, malted milk powder and milk. Put on the lid and blend until completely smooth, scraping down the sides of the container as necessary.

Divide between 2 small glasses and garnish with whipped cream and banana slices, if desired. Enjoy immediately.

Banana MaltsBanana MaltsBanana Malts

Friday Favorites: Bananas

Any guesses as to the number one thing I’ve been asked for this pandemic? Anyone? Bueller?

Okay, I’ll tell you—it’s things to do with ripe bananas! I feel like I’ve been passing out banana bread recipes right and left for the last two months. Here are a few favorite banana breads and muffins, and a few more things to do with brown bananas. I figured you might like to have some options for the duration.Friday Favorites: BananasWhole Wheat Banana Bread

This soft and tender loaf has a little extra depth from whole wheat flour. There’s also a little life hack in the post for getting bananas to ripen in minutes rather than days. The more you know…Friday Favorites: BananasChocolate Banana Bread

This double chocolate banana bread is somewhere between breakfast and dessert. Incidentally, that is the exact time of day I like to enjoy it—anywhere between breakfast and dessert!

Friday Favorites: BananasSmall Batch Banana Muffins

One banana, six muffins, accidentally vegan. Need I say more?Friday Favorites: BananasOne-Banana Banana Bread

…okay, I’ll say that you can use the same basic formula from above (plus an egg or vegan egg substitute) and make a teeny loaf of banana bread. Small batch baking for the win!Friday Favorites: BananasWhole Grain Banana Muffins

One last banana bread/muffin/what have you, because heaven knows you can never have too many. These whole grain banana muffins are made with a ton of oats in addition to whole wheat flour, toasted walnuts, and chocolate chips. Yum!Friday Favorites: BananasWhole Grain Banana-Chocolate Chip Bars

Reading through the post, It seems I sort of tried to pass these off as a healthier option back in 2016. Not so sure about that, but I do know that these bars—made with oats,whole wheat flour, chocolate chips and one very ripe banana—are super delicious.Friday Favorites: BananasCaramelized Banana Milkshakes

Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!Friday Favorites: BananasBanana Pecan Sticky Buns

The best sort of weekend breakfast! Sliced ripe bananas are rolled into cinnamon buns, baked over a lake of sticky pecan caramel, and then inverted so it all runs together in a truly wonderful way.Friday Favorites: BananasBanana Snickerdoodles

These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.Friday Favorites: BananasBanana Pudding Cookies

I have had many baking “Everests” in the last several years, but this was the first. These soft, chewy, white chocolate chip studded cookies taste exactly (*exactly*) like banana pudding. They don’t contain a box of pudding mix either, instead relying on a mixture of powdered milk and cornstarch. Oh, and they are absurdly delicious and you should make a batch as soon as possible.Friday Favorites: BananasNo-Churn Banana Pudding Ice Cream

I love a no-churn ice cream, especially when it’s scented with vanilla and studded with banana and crumbled vanilla wafers! This was the most popular recipe on my site in 2016–believe the hype!

Have you made any of these or any of my other banana recipes? Let me know in the comments or on social media!Friday Favorites: BananasFriday Favorites: Bananas

Small Batch Banana Muffins

Small Batch Banana MuffinsJust in case you were wondering, if you decide to take my One-Banana Banana Bread recipe and make it into Small Batch Banana Muffins, it will work. It will work well.Small Batch Banana MuffinsSmall Batch Banana MuffinsIt will work if you use non-dairy milk or whole milk. It will work if you use lemon juice or white vinegar instead of apple cider vinegar.Small Batch Banana MuffinsIt will work if you use dark brown sugar instead of light brown. It will work if all you have is granulated sugar.Small Batch Banana MuffinsIt will work if you use canola oil or coconut oil or melted butter.Small Batch Banana MuffinsIt will work even when you get distracted by a Zoom call with friends and forget the (flax or regular) egg. In fact, your muffins will actually be better *because* you skipped the egg. I swear.

That never happens. It’s a quarantine miracle.Small Batch Banana MuffinsEr, *six* quarantine miracles.Small Batch Banana Muffins

Small Batch Banana Muffins
makes 6 standard muffins

1/3 cup milk of choice (non-dairy for vegan muffins)
1/2 teaspoon apple cider vinegar
1 cup all-purpose flour
1/2 cup light brown sugar, packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/4 cup canola oil
1 large very ripe banana, mashed

Preheat oven to 400F. Grease or use muffin liners in 6 cups of a standard muffin tin. Fill the remaining cups 1/3-1/2 of the way with water (to keep the pan from warping in the oven). Set aside.

In a measuring cup or small bowl, use a fork to whisk together milk and apple cider vinegar.

In a small bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

Whisk oil into milk mixture, followed by mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together (20 strokes maximum). Batter will be thick.

Divide batter among prepared muffin cups. Bake 5 minutes. Reduce temperature to 350F and bake another 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for at least five minutes before removing to a rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Small Batch Banana MuffinsSmall Batch Banana MuffinsSmall Batch Banana Muffins

Caramelized Banana Milkshakes

Caramelized Banana MilkshakesThis post really couldn’t come at a better time: New York weather has officially crossed over into the “totally disgusting” zone. Blazing hot, humid AF—you get the picture. There will be no baking in my Brooklyn kitchen until Monday, at the very least.

I love my apartment—love it!—but its one major drawback is that the kitchen is both windowless and un-air-conditioned. There is no amount or configuration of tiny Costco tower fans that can counteract the all-consuming heat of a 350F oven on a sticky 99F NYC day. Believe me, I’ve tried them all.Caramelized Banana MilkshakesSo, let’s skip the oven this weekend and make milkshakes instead. Caramelized Banana Milkshakes, to be specific.Caramelized Banana MilkshakesCaramelized Banana MilkshakesCaramelized Banana MilkshakesSure, they require five minutes of stove time to caramelize the bananas, but that small amount of cooking will be totally worth it when you’re blitzing up frosty, brown sugar & banana milkshakes.Caramelized Banana MilkshakesWe’re talking pure banana flavor here, unencumbered by cinnamon or anything else. You may, of course, add a pinch of whatever you like, but don’t go too crazy. Simplicity is the name of the game.Caramelized Banana MilkshakesThis recipe is a breeze: three steps, four ingredients (six, if you count the recommended whipped cream and drizzle of caramel or butterscotch). The hardest part is waiting for the bananas to cool so that they don’t melt your ice cream. After that, it’s just a blitz in the blender and deciding which of your dwindling stash of paper straws you’re going to use today.

Oh, and parking yourself directly in front of your air conditioner until the heatwave is over, but you already knew that.Caramelized Banana Milkshakes

Caramelized Banana Milkshakes
makes about 2-3 small milkshakes

3 medium bananas, very ripe
2 tablespoons unsalted butter
2 tablespoons light or dark brown sugar, packed
1 pint (2 cups) vanilla ice cream

For Garnish (optional):
caramel or butterscotch sauce
whipped cream

Peel bananas and slice into 1-inch chunks.

Combine butter and brown sugar in a skillet over medium heat, stirring occasionally until butter is melted and pan is hot. Carefully add banana slices and cook, stirring occasionally, for 5 minutes. Set aside to cool completely.

Combine bananas and ice cream in a high-powered blender. Blitz until smooth. Pour into glasses and garnish with caramel/butterscotch sauce and/or whipped cream, if desired. Serve immediately.Caramelized Banana MilkshakesCaramelized Banana Milkshakes