To this day, baking banana bread with my mom is one of my favorite childhood memories. It’s one of those soothing mental images I hold on to for those bad days when I just really, really need my mom (and some baked goods.)
In the early part of my childhood, my mom worked from home, so she had extra time for baking. From cookies and pies to breads and muffins, our house always had homemade treats. And while a house full of baked goods is any child’s dream, my favorite part was getting to help bake.
Whether they were cookies or pies, for our own family or a dinner party, my mom almost always took the risk of letting me help. But of all the treats I helped bake, banana bread is the one that still stands out in my memory. My responsibilities varied depending on the project at hand, and for banana bread, I got the best job of all. I remember standing on a kitchen chair to reach the countertops, potato masher in hand, going at it on a helpless bowl of ripe bananas.
(Note to parents: baking banana bread is secretly a safe and productive way to channel your child’s destructive impulses.)
To this day, I love banana bread. It is a delicious and practical way to use up leftover bananas before they go bad. Sometimes, I even catch myself purposefully waiting for my bananas to over-ripen just so I have an excuse to whip up a batch. (Hey, at least I’m honest.)
These banana bread pancakes are a fun and delicious twist on the classic quick bread. Additionally, they are actually much quicker to make. While most quick breads take a solid hour in the oven, each pancake only needs to cook about six minutes. So if you’ve got a sudden banana bread craving that just can’t wait, these pancakes are the way to go.
For these banana bread pancakes, we’ve also lightened things up a bit. Quick breads are notoriously heavy, dense, and sweet. These pancakes pack that nostalgic taste into a lighter, clean breakfast option. This recipe uses whole wheat flour, coconut sugar, coconut oil, and almond milk to keep your clean eating goals on track.
But don’t worry, even with these substitutions, these pancakes still have bananas that need mashing. So if you’ve got a kid determined to break everything in the house, let them mash their way to a delicious breakfast instead. (And no judgment if you need some banana mashing stress relief yourself.)
Like their OG quick bread inspiration, these banana bread pancakes taste great on their own or topped with your favorite spread. Try them with maple syrup, honey, coconut butter, or sliced banana.
This delicious and clean morning indulgence is perfect for a home cooked weekend breakfast. This twist on the classic quick bread is another great excuse to accidentally-on-purpose end up with a few leftover bananas at the end of the week.
If you’re still craving more banana bread inspo, check out these other twists on the classic:
Yields: 6 servings | Serving Size: 1 pancake | Calories: 208 | Total Fat: 9g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 163mg | Carbohydrates: 29g | Fiber: 4g | Sugar: 9g | Protein: 5g | SmartPoints: 8
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 egg
- 1 cup almond milk
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon almond extract
- 2 medium ripe bananas, mashed
- 1/4 cup walnuts, finely chopped
Directions
- In a small mixing bowl, combine the flour, sugar, baking powder, and cinnamon. In a separate large mixing bowl, combine the egg, milk, oil, extract, and banana until well combined. Add the flour mixture and stir just until combined, be careful not to over mix! Gently fold in the walnuts.
- Lightly spray a skillet with non-stick spray and heat on medium heat. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet as needed with non-stick spray in-between cooking the pancakes.
- Serve hot, if desired top with maple syrup, honey, coconut butter, fresh fruit, or your favorite jam!
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