Monday, February 10, 2014

Banana Bread Pancakes

There is a banana issue in my house. Some weeks we run out of bananas very quickly and others weeks we have a plethora of bananas left. It probably does not help that I prefer my bananas green. Once they turn yellow I tend to not eat them as much and when they get a brown spot of them, forget it, I will not eat it.

 For awhile I was making banana bread and muffins to use up the extremely ripe bananas, but I can handle only so many banana breads and muffins in a row. So, I was happy to find this delicious recipe for pancakes to help use up my over ripe bananas.

Savory Sweet and Satisfying: Banana Bread Pancakes

Now even with this new delicious pancake recipe, I still can handle only so many banana recipes in a row, so I played around with freezing the bananas. Here are a few things I have learned about freezing bananas. Peel them first and then place in a freezer safe bag and freeze. If your bananas are extremely ripe make sure they are not touching because if they do touch they will freeze together and be extremely hard to separate.

You can freeze a banana in the peel, but to get the peel off while the banana is still frozen will require a knife to cut it off and your hands will get super cold trying to do this. Also a banana takes longer to thaw in the peel as it does out of the peel, not to mention it is hard to peel a banana that is partly frozen or totally mushy. Once you have some frozen bananas all you need to do to use them in a recipe is take them out of the freezer and defrost for a little bit (does not take very long) and use in any recipe that calls for ripe bananas.

Banana Bread Pancakes
2 cups bread flour
2 teaspoons baking soda
1 tablespoons light brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
2/3 cup buttermilk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons unsalted butter, melted

In a large bowl combine flour, baking soda, brown sugar, granulated sugar and cinnamon.

Add in buttermilk and vanilla and stir until combined.

Add in mashed bananas and stir until evenly incorporated.

Add in butter and stir until smooth.

Spray a griddle with cooking spray and pour 1/4 cups of batter onto the griddle. Cook for about 2 minutes or until the pancakes start to bubble. Flip pancake and cook on the other side until golden brown, about 1-2 minutes.


Serves: 4
Calories: 444
Total Fat: 5.5g
   Saturated: 3.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 15.8mg
Sodium: 621.2mg
Potassium: 130.4mg
Total Carbs: 87.4g
   Dietary Fiber: 4.2g
   Sugars: 36.7g
Protein: 10.1g
Vitamin A: 5.7%
Vitamin C: 13.1%
Calcium: 4.2%
Iron: 13.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Chef in Training.

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