May 8, 2012

Sweet Spots

I love bananas...but they have to be juuuust right to be eaten by themselves.  Not too green, not too mushy, just firm enough (and yes, I still dislike the word firm very much). 

When I start to see the brown sugar spots creeping in that means two things:

1.  Time to let Mike eat the rest of the batch.
2.  Time to mash the ripe banana and come up with a new recipe.

This weekend, it was number 2.  Besides the added health benefits of bananas:
  • 11% of the RDA of dietary fiber and only 108 calories.
  • Studies show that because of the high amounts of potassium bananas can help lower blood pressure and promote healthy bones.
  • 34% of the RDA of vitamin B6 which can help ward off cardiovascular disease, type II diabetes as well as obesity.

they make a flavorful addition to many breads and breakfast dishes.


For example, using up sliced or smashed overripe bananas are great in the following ways:
  • banana bread
  • stirred into oatmeal
  • use in lieu of jelly for a PB and B Sandwich
  • slice and saute with a little butter, cinnamon and brown sugar and serve over vanilla ice cream or spread on french toast
  • banana pudding
  • incorporated into smoothies
  • frozen for a later use
or...drumroll please…

Banana Bread Pancakes!


These pancakes, which I made for our Sunday morning breakfast, turned out spectacular.  Because the bananas were smashed before going into the batter the flavor was throughout and it blended together very nicely - no lumps.  I can't wait to make them again!

By using store bought pancake mix and simply mixing in the flavorings used to make banana bread, plain pancakes were turned upside down in flavor town (corny I know, but it rhymed).

Here's how I did it:

Banana Bread Pancakes
Print this recipe!

1 1/2 C complete pancake mix
1 C water
1 smashed overripe banana
1/4 cup chopped walnuts
1 t vanilla extract
a few dashes each of nutmeg and cinnamon

Mix together and using a ladle, drop onto a hot griddle.  Flip when bubbles appear on the surface and then cook for a few minutes more.  Keep warm in a 250 degree oven until ready to eat.

Yields:  10  four inch pancakes

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