Banana pancakes
INGREDIENTS 1 cup all-purpose flour 1 tablespoon white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg, beaten 1 cup milk 2 tablespoons vegetable oil 2 ripe bananas, mashed
DIRECTIONS
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Banana Bread
2-3 over-ripe bananas 2 eggs, well beaten 2 cups all-purpose flour 1/2 cup granulated sugar 1/4 cup light brown sugar 1 teaspoon salt 1 teaspoon baking soda 1/2 cup chopped pecans and walnuts 1/4 cup (or a little less) flaked dark chocolate 1/2 teaspoon pure vanilla extract 1 teaspoon orange juice freshly-grated orange zest
Preheat oven to 350°. Grease and flour a standard 9 x 5 loaf pan (I prefer Pyrex).
Whisk two eggs. In a mixing bowl, mash the bananas up until their little banana mommies wouldn’t recognise them,* then mix in the beaten eggs. Sift together the flour, sugar, salt, and soda in a medium bowl. Using a hand mixer, mix into banana mixture until well blended. Stir in nuts, chocolate, vanilla, orange juice and zest.
Pour batter into a 9x5-inch loaf pan and bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Makes 1 loaf of banana nut bread.
Banana Bread Muffins
3 or 4 ripe bananas, smashed 1/3 cup melted butter 3/4 cup sugar 1 egg, beaten 1 teaspoon vanilla 1 Tbsp espresso or strong coffee (optional) 1 teaspoon baking soda Pinch of salt 1 1/2 cup of flour 1 cup chopped walnuts (toasted or raw)
No need for a mixer with this recipe.
Makes 12 muffins.