Sweet tooth alert! That would be my calling for sure. I definitely sway to the sweet side more than the salty. Put some ice cream, cakes, cookies, chocolate in my sight lines and I am a goner. Nathan on the other hand definitely leans more towards salty, especially for breakfast. Every weekend I could have french toast and be as happy as can be. Not he. It tends to be the classic eggs, bacon and toast kind. We may change it up with scrambled eggs, wholeheartedly attempt an omelette or make some sort of breakfast casserole or scramble, but every now and then he bends and allows my sweet tooth to rein.
Hello. Good morning! If you dislike bananas then I am sure you are hating on my Blog and my posts these days. I am sorry. This “I love Bananas” insanity has to end soon, right? I mean, come on. How many recipes can one do with ripe bananas? A LOT! Seriously, a lot I tell you. I mean there was THIS and THIS and now this. And by this, I mean keep reading below.
I don’t like waste I tell ya. If I can stop the madness before it hits the trashcan or the backyard for the birds (do birds eat bananas?) then I try, really try to salvage. And, as I have said in every gosh darn banana post that has come before this one. It always starts with three ripe bananas.
Lo loves bananas. Although, I suppose you would never know considering ever darn weekend there are ripe ones on our counter which leads to me becoming a crazy baker. It was just her and I this morning and I decided to treat us to something special and homemade.
These are super easy and quick to whip up! Believe me. She cried as I arranged all my ingredients so I plopped her up on the counter and let her watch me make breakfast before her eyes. It was actually a really nice morning and moment for the two of us.
Unfortunately, I do not have a photo to prove this all occurred, as I juggled flour, measuring cups, a toddler who was exploring cabinets and a hot skillet. Sounds safe, huh?
All was well. And, now as she naps, I blog! Have a great weekend!
BANANA BREAD PANCAKES
- 1 Cup of Flour
- 1 Tbl of Sugar
- 2 Tbl of Brown Sugar
- 2 tsp of Baking Powder
- Pinch of Sea Salt
- 1 Egg
- 1 Cup of Almond Milk or Milk
- 2 Tbl of Melted Butter
- ½ tsp of Vanilla
- 2 – 3 Ripe Bananas, mashed
- Cinnamon to Taste
Heat your skillet to low to medium heat. Spray with non-stick spray. Mix all the dry ingredients – flour, sugar, brown sugar, baking powder and salt. Set aside. In a large bowl mix your wet ingredients – egg, milk, butter, vanilla and bananas. Add in your dry ingredients and stir. Do not over stir. Add cinnamon to taste. Add batter to your heated skillet. I use a 1/3 of a cup to portion. Once the edges start to firm, flip your pancake and cook other side. Once both sides are golden brown, plate and serve with toppings. In our home, we stick with good ol’ butter and syrup.
Remember that time I decided to make Bloody Mary’s and garnish with a Grilled Cheese? Oh, you don’t? No, worries! I am here to remind you over and over. It was my “think outside the box” grand idea, that I am sure has already been claimed.
So, I will take another chance on some creative food therapy. Chocolate Chip Banana Bread Ice Cream Sandwiches. I know. You are thinking, “Mind Blown!”
It always starts with three ripe bananas. Always. I look over at these three lonely, spotted amigos on my kitchen counter and I think, “I cannot let you go to waste. I will not let you go to waste.” And, then begins the baking.
I contemplated Banana Bread. You know the safe route. But, honestly, my sister-in-law Amie makes the best and has set the standards so high every time I make my own, it never compares. And, I sit in the kitchen eating my dish daydreaming that it is hers.
Anyways, I found This Recipe and thought, why not? I changed it up slightly and then had the idea to make Ice Cream Sandwiches.
Let me tell you… this does not disappoint! So, ripen those bananas and scoop out some ice cream, we have dessert to make ya’ll!
CHOCOLATE CHIP BANANA BREAD ICE CREAM SANDWICH:
- 3 Ripe Bananas
- 1 Cup Sugar
- 1 Stick of Butter
- 2 Eggs
- 1 tsp of vanilla extract
- 2 Cups of All-Purpose Flour
- 1 tsp of Baking Soda
- Pinch of Sea Salt
- 1 1/2 Cup of Chocolate Chips
- Vanilla Ice Cream
Preheat the oven to 350 degrees. Beat the butter and sugar until light and fluffy, then add eggs, vanilla and bananas. Mix in the flour, baking soda, and salt, until combined. Stir in chocolate chips. Place in refrigerator for 30 minutes. Spoon onto a baking sheet. The batter will be wet. Bake for 12 minutes, until the edges begin to turn a light golden brown. Remove and let cool.
For ice cream sandwiches, add a scoop of vanilla ice cream to bread and top. Wrap in wax paper and freeze before serving.