Sunday, April 11, 2010

Sweet Frit-ta-ta (Banana Walnut)

In experimenting with healthier cooking, I've noticed one of the easiest thing to do is to use whole grain flours. In my search for a sweet addition to breakfast for our company (and my desire to use up over-ripe bananas), I came across this recipe on & changed it around a bit.

Personally, I can't stand waiting around the range or skillet to cook up pancakes. So this was a fun little switch. This baked banana pancake is a cross between a pancake, souffle, and banana bread. Best of all? It was fast & easy.

You can also make this with apples substituted for bananas & cinnamon substituted for vanilla.


4 eggs
1/2 cup skim milk
1 tsp. vanilla extract
1 tablespoon butter, melted
1 cup oat flour (oatmeal blended up in the blender)2 pinches salt (approx. 3/4 tsp.)
1/4 cup sugar (I used brown sugar)
2 large bananas, diced (PLUS, 1 additional banana for topping after baking)
1/3 cup walnuts (optional)
Maple syrup (for serving)

Preheat oven to 375 degrees.

Spray a 9-inch springform pan with non-stick spray. Wrap the pan in aluminum foil to prevent leakage. Place pan in the oven to preheat as well.

In a bowl, crack the eggs & whisk after each one until they are smooth. Add the vanilla, skim milk, and butter. In a separate bowl, combine the flour, salt and sugar.

Gradually fold the dry mixture into the liquid mixture, stirring constantly, until a smooth batter is formed. Fold in the sliced bananas and walnuts (if using).

Take the preheated pan out of the oven & pour the mixture in until it is evenly distriubted across the greased pan.

Bake for about 35 minutes or until a toothpick inserted into the middle comes out clean and the edges have just started to brown.
Slice the last banana in rounds & add to the top of the pancake. Cut in wedges & serve with pure maple syrup (do yourself a favor & skip the Aunt Jemima!).

Serves 6.
Got thumbs up all around.

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