Best Banana Bread Pancakes With Grilled Maple Rum Bananas Recipe By Tasty Recipes

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

Ingredients

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

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

Ingredients

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!