Recipe details
Prep time
10
min
Cooking time
10
min
Total time
20
min
Ingredients
- 4 bananas, sliced
- 150g plain flour
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 175ml whole milk
- 2 tbsp butter, melted
- 2 tbsp golden caster sugar
- 1 egg
To serve: fresh fruit, maple syrup, chopped nuts, chocolate or caramel sauce.
Instructions
- Whisk the egg and sugar until the sugar dissolves.
- Add the melted butter and milk, stir to combine.
- Fold in the flour, baking powder, nutmeg and whisk until smooth.
- Heat a pan over a medium heat and lightly spray with spray oil, or brush with melted butter.
- Using a fork, lower each slice of banana into the batter and shake off the excess.
- Gently add to the pan and cook for 2 minutes each side.
- Repeat until all your bananas are used up and keep previous batches warm in a low oven.
- Serve warm with maple syrup or honey and fresh fruit.
Why not try my Chai Latte Pancakes too.
Tips for making the best Mini Banana Pancakes:
- Make sure you use ripe bananas: Underipe bananas will be tough and bitter, whereas overripe bananas can be mushy and struggle to keep their shape.
- Cook on a medium heat: If you have the heat too high your pancakes will burn easily on the outside and remain uncooked inside. Try doing a test run with one pancake first before attempting the whole batch.
- Slice the bananas to the right size: Not too thin or thick for even cooking.
- Use a shape knife to avoid mushy edges.
- Don't overcrowd the pan: Leave space to flip easily.
- Enhance the flavour with toppings: maple syrup, honey, caramel to drizzle, fresh fruits, crushed granola or chopped nuts to sprinkle.
- Serve warm: Best enjoyed immediately!
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