Bring the warmth and sweetness of fresh banana bread to the breakfast table.
I assume that since you’ve been here you’ve loved banana bread and pancakes as much as I do. These two wonderful comfort foods collide in this delicious banana bread pancake recipe!
Baking banana bread with my mother is still one of my favorite childhood memories. It’s one of those calming mental images that I hold onto for those bad days that I really, really need my mom (and some baked goods).
When I was a child, my mother worked from home so she had more time to bake. From cookies and cakes to bread and muffins, our house always had homemade goodies. While a house full of baked goods is every kid’s dream, my favorite part was helping with the baking.
Whether it was cookies or cakes, for our own family or a dinner party, my mother almost always took the risk of letting me help. Of all of the goodies I helped bake, banana bread is the one that sticks in my mind. My duties varied depending on the project, and for banana bread, I got the best job of all. I remember standing on a kitchen chair to reach the counter, potato masher in hand, and walking on top of a helpless bowl of ripe bananas.
[[[[Note to parents: Baking banana bread is secretly a safe, productive (and delicious) way to channel your child’s destructive impulses.]
I still love banana bread to this day. It’s a delicious and convenient way to use up leftover bananas before they go bad. Sometimes I even catch myself deliberately waiting for my bananas to overripe just so I have an excuse to whip up a batch. (Hey, at least I’m honest.)
Simple, healthy and oh so delicious!
These banana bread pancakes are a fun and delicious twist on the classic quick bread. They are also actually produce much faster. While most quick breads take a firm hour in the oven, each pancake only needs to cook about six minutes. So if all of a sudden you have a craving for banana bread that just can’t wait, these pancakes are the way to go.
For these banana bread pancakes, we brightened things up a bit too. Quick breads are notoriously heavy, dense, and sweet. These pancakes wrap that nostalgic taste into a lighter, cleaner breakfast option. This recipe uses whole wheat flour, coconut sugar, coconut oil, and almond milk to help keep your clean eating goals on track.
Don’t worry, even with these substitutions, those pancakes still have bananas that need to be mashed. If you have a kid determined to break everything in the house, have them puree for a delicious breakfast instead. (And no judgment if you need some stress relief with banana puree yourself.)
Like their OG quick bread inspiration, these banana bread pancakes taste great alone or with your favorite spread. Try them with maple syrup, honey, coconut butter, or sliced banana.
This delicious and clean morning treat is perfect for a homemade weekend breakfast. This twist on the classic fast bread is another great excuse to accidentally end up with a few leftover bananas at the end of the week.
- 1 Cup Whole wheat flour
- 2 tablespoon Coconut sugar
- 2 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 egg
- 1 Cup Almond milk
- 2 tablespoon Coconut oil melted
- 1/2 teaspoon Almond extract
- 2 Bananas medium, ripe, mashed
- 1/4 Cup Walnuts finely chopped
Mix the flour, sugar, baking powder and cinnamon in a small mixing bowl. In a separate large mixing bowl, mix the egg, milk, oil, extract and banana together well. Add the flour mixture and stir until everything is well mixed. Be careful not to mix too much! Carefully fold in the walnuts.
Lightly spray a pan with nonstick spray and heat over medium heat. Pour about 1/4 cup of the batter into the pan. Cook for 3 to 4 minutes or until the pancakes start bubbling in the middle. Turn carefully and cook for another 2 to 3 minutes. After cooking, remove the pancake from the pan and repeat the process until all of the batter is used. If necessary, grease the pan with nonstick spray in between cooking the pancakes.
Serve hot, if desired, with maple syrup, honey, coconut butter, fresh fruit or your favorite jam!
SmartPoints (Freestyle): 8th
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Editor’s Note: This recipe was originally published on November 20, 2017.