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Delicious Banana Bread Pancakes: A Sweet Twist on a Classic Recipe

Understanding the Flavor Transformation

Combining mashed bananas with an egg initiates a fascinating chemical reaction. The egg yolks contain amylase, an enzyme that breaks down the starches in bananas into sugars, enhancing their sweetness and flavor. This method not only captures the essence of banana bread but also gives the pancakes a delightful and rich taste.

My Culinary Journey with Baby Food

As someone deeply passionate about food, I find joy in sharing meals with friends and family. My adventure in cooking took a heartfelt turn when I began introducing solid foods to my baby, Lindsay. I dedicated my weekends to crafting delicious, wholesome meals—everything from tender matzo balls to chicken piccata—with the aim of sharing my love through food. However, it’s the fluffy banana bread pancakes, enjoyed alongside crispy bacon, that have become Lindsay’s all-time favorite.

Crafting the Perfect Banana Bread Pancakes

To elevate these pancakes beyond standard banana pancakes, I incorporate mashed bananas into the batter similar to how one would for quick bread. This technique allows the bananas to provide natural sweetness while a hint of vanilla extract and a sprinkle of dark brown sugar enhance the overall flavor profile. A tip from former Serious Eats editor Stella Parks is to mash the bananas with an egg. This method helps boost the sweetness, especially if the bananas aren’t fully ripe, and caramelizes as the pancakes cook, deepening the banana flavor.

For a light and airy texture, buttermilk plays a crucial role by reacting with baking soda to generate carbon dioxide bubbles. This reaction not only adds lift but also enhances the browning of the pancakes through the Maillard reaction, which transforms proteins and sugars when exposed to heat.

Brown Butter and Spice: Adding Depth

The richness in these pancakes comes from mixing in brown butter, which brings both a nutty flavor and depth. Inspired by a colleague’s technique in baking, I sauté the butter over medium heat until the milk solids turn golden brown. Incorporating ground cinnamon into the hot butter releases its aromatic oils, infusing the batter with a warm, comforting spice that complements the bananas beautifully.

Despite these intricate steps, preparing banana bread pancakes is straightforward and can be achieved in under 30 minutes—much quicker than the traditional loaf of banana bread.

Ingredients Needed

To prepare these scrumptious pancakes, gather the following ingredients:

• 2 large ripe bananas (about 14 ounces; 400 g total)
• 1 tablespoon dark brown sugar (1/2 ounce; 14 g)
• 1 large egg
• 1 teaspoon vanilla extract
• 5 3/4 ounces all-purpose flour (160 g; 1 1/4 cup)
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal kosher salt (adjust for table salt)
• 1 1/2 ounces unsalted butter (42 g; 3 tablespoons), plus extra for cooking
• 1/4 teaspoon ground cinnamon
• 1/2 cup (120 ml) buttermilk
• 2 ounces toasted walnuts (57 g; 1/2 cup), coarsely chopped (optional)
• Maple syrup, for serving

Step-by-Step Preparation

Begin by mashing the bananas with dark brown sugar, egg, and vanilla extract in a large bowl until smooth, then set aside. In a small pan, melt the butter over medium heat, stirring until it turns golden brown and emits a nutty aroma, roughly 4 to 6 minutes. Remove from heat and mix in the ground cinnamon, allowing it to cool slightly.

Next, whisk together flour, baking powder, baking soda, and salt in a separate bowl before combining it with the banana mixture along with the cooled butter and buttermilk. Gently fold in walnuts if desired.

To cook, heat a nonstick griddle or skillet, adding a small amount of butter. Pour in the pancake batter to form pancakes and cook until bubbles form on the surface and the bottoms are golden brown, about 2 to 4 minutes per side. Repeat this process and serve warm, ideally with a drizzle of maple syrup.

Additional Equipment and Storage Tips

This recipe requires a small saucepan, whisk, flexible spatula, wire rack, and a nonstick skillet or griddle. For storage, cooled pancakes can be kept in an airtight container in the refrigerator for up to five days, and can be reheated easily.

Customization Options

For those without buttermilk, it can be easily replicated by mixing milk with vinegar. Additionally, feel free to double the recipe for larger gatherings, ensuring everyone gets to savor these delightful pancakes.

Source
www.seriouseats.com