Prep Time: 15 minutes + 30 minutes resting
Cooking Time: 20 minutes
Serves: makes +- 25
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Banana Bread Hot Cakes

2020 has been the year of Banana Bread, right?
Enter my Banana Bread Hot Cakes. A hybrid of banana bread, crumpets and flapjacks. Super puffy and squishy.
These beauties are light as a feather with all the comforts of banana bread.

Banana Bread Hot Cakes

2 large eggs
⅓ c (80) sugar
½ c (125 ml) milk
1 Tbsp (30 ml) vegetable oil
2 c (500 ml) all-purpose flour
20 ml baking powder
½ tsp (2.5 ml) bicarbonate of soda
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) salt
2 medium bananas, mashed
½ c (125 ml) yoghurt, buttermilk or milk

Whisk eggs and sugar together until light and creamy.
Add the 125 ml milk and oil and whisk briefly.
Sift the flour, baking powder, bicarb, cinnamon and salt into the egg mixture.
Add the mashed bananas and yoghurt.
With a wooden spoon, mix until well combined and a smooth, thick batter is formed. Rest for 30 minutes.
Drop 30 ml spoonfuls of batter into a greased and moderately heated frying pan. Make sure you allow space in between as they puff up considerably.
Cook on one side until air bubbles begin to form.  Flip over and cook the other side until golden brown.
Serve with immediately with honey, sliced banana and walnuts.
A dollop of butter of creme fraiche or butter wouldn’t be a bad idea either.

banana bread hotcakesbanana bread hot cakes

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