Best Tropical Banana Pancakes Turned Into Oven Bake Recipes

OVEN BAKED BANANA PANCAKES

Steps:

• Preheat oven to 375°. Add an oven safe pan to the oven to preheat, also. I used a 10-inch cast iron skillet.
• Mash one ripe banana then add one egg, two tablespoons oil, and 3/4 cup milk. Whisk together.
• Remove preheated pan and coat with one tablespoon butter.
• Mix dry. one cup flour, two tablespoons sugar, two teaspoon baking powder, 1/2 teaspoon salt. Mix wet into dry.
• Pour into the heated pan and top with 1/4 cup chopped nuts. I like walnuts but pecans will be good. Or just skip the nuts.
• Bake for 25 minutes. You can turn the broiler on for a few minutes near the end to brown more if needed.

FLUFFY BANANA PANCAKES

Steps:

• Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
• To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
• Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
• Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Serve topped with sliced bananas, butter, and maple syrup.

TROPICAL CARAMELISED BANANAS WITH JAMAICAN SPICED PANCAKES

Steps:

• Peel bananas and place on foil. Melt butter and combine with juice, coconut liqueur, brown sugar, pour over bananas and seal foil tightly. BBQ until bananas are soft and liquid has caramelised.
• Whisk egg till fluffy, add flour, milk, sugar, oil, baking powder and vanilla bean whisking till smooth. Rest 10 minutes. Lightly oil flat grill, pour batter in rounds and cook till bubbles form and pop and edges crisp. Turn and cook till golden brown.
• Stack pancakes and banana alternately topping with caramel sauce ,toasted coconut and pecans. Dust with icing sugar.

TROPICAL BAKED BANANAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
• In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
• Bake in preheated oven until bubbly and heated through, 10 minutes.

TROPICAL BANANA PANCAKES TURNED INTO OVEN BAKE

Steps:

• 1. Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
• 2. In a blender*, mix the over-ripe bananas, eggs and 1/4 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
• 3. Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
• 4. Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.