Best 6 Banana Cornbread Pancakes Recipe By Tasty Recipes
Looking to whip up a delectable breakfast dish that combines the flavors of bananas and cornbread? Look no further! This article will guide you through the creation of the ultimate banana cornbread pancakes recipe, inspired by the renowned Tasty culinary team. With a perfect balance of sweetness, texture, and flavor, these pancakes promise to tantalize your taste buds and become a favorite in your kitchen. Whether you're a seasoned brunch enthusiast or a beginner seeking a delightful morning treat, this recipe will provide you with step-by-step instructions and helpful tips to ensure a successful and enjoyable cooking experience.
Let's cook with our recipes!
BANANA CORNBREAD
Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.
Provided by Shaun Bowen
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 196 calories, Carbohydrate 31.5 g, Cholesterol 1.6 mg, Fat 6.8 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 243.9 mg, Sugar 13.5 g
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash bananas.
- Mix in the egg, then vanilla and cinnamon.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
BANANA CORNBREAD PANCAKES RECIPE BY TASTY
Here's what you need: bananas, granulated sugar, brown sugar, vanilla extract, milk, cornmeal, salt, baking powder, cinnamon, butter, butter, honey
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
- Add the milk and whisk to combine.
- Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
- In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
- Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
- Serve with honey and butter.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, Sugar 15 grams
GINGERBREAD PANCAKES WITH BANANA CREAM
To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don't have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch. -Barbara Brittain, Santee, California
Provided by Taste of Home
Time 30m
Yield 42 pancakes (4-2/3 cups topping).
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving., In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream.
Nutrition Facts : Calories 681 calories, Fat 26g fat (16g saturated fat), Cholesterol 168mg cholesterol, Sodium 678mg sodium, Carbohydrate 101g carbohydrate (51g sugars, Fiber 2g fiber), Protein 12g protein.
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mash the bananas well: Make sure to mash the bananas until they are completely smooth. This will help to ensure that they are evenly distributed throughout the batter.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help to prevent them from burning.
- Flip the pancakes only once: Once the pancakes start to bubble around the edges, it's time to flip them. Only flip them once, or they will become dry.
- Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. You can keep them warm in a preheated oven until you are ready to serve them.
Conclusion:
Banana cornbread pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for using up ripe bananas, and they can be customized to your liking. Whether you like them plain, with syrup, or with fruit, banana cornbread pancakes are sure to please everyone at the table.
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