omg these are delicious.
How have I never heard of bananacakes before?! They’re like pancakes, except you get to skip 90% of the steps involved in making pancakes. And since they have zero added sugar and flour and everything else, I have to assume they’re…better for you? …Sort of?
Anyway, I was at my friend Elise’s house for brunch the other day and she whipped up some of these using just eggs and mashed-up banana (with a touch of cinnamon), and they are good. Slightly denser than pancakes – and you definitely have to be into banana-flavored things, but who isn’t? – and such a great last-minute what-do-I-make-for-breakfast solution (plus a fun way to use up your about-to-go-brown bananas; you can always make them now and freeze them for the weekend).
Confession: the pancakes pictured here were not actually made by me; they were made by my neighbor, Alisa (and yes, I have two bananacake-making friends with almost identical names). She left them on my doorstep yesterday morning and they were so pretty that I had to take their photograph. (And okay, because the batch that I made for this post came out way less pretty – leading to the discovery of a major difference between regular pancakes and bananacakes: the latter has to be cooked on lower heat and as smaller cakes, because the batter is pretty thin and tends to burn on the outside and remain uncooked inside otherwise.)
What You Need:
- 2 very ripe bananas
- 4 eggs
- Pinch of cinnamon (optional)
What You Do:
- Puree the bananas in a blender, then add the eggs and puree until you have a smooth consistency.
- Mix in the cinnamon.
- Heat a frying pan on medium, then turn the heat slightly down (to medium-low) and add a big spoonful of batter, cooking about a minute before flipping and cooking the other side (you’ll have to eyeball this a bit to gauge the right time to flip the cake and then remove it from the pan.
- Repeat until all your bananacakes are made; serve with powdered sugar or some maple syrup (or both, obviously).