Banana Buttermilk Pancakes

bananapancakes

August 27: National Banana Lovers Day

Pancakes are among our favorite breakfast/brunch foods to have on Saturday mornings when we have more time to relax instead of rush out the door to beat the traffic to work. We have cooked traditional buttermilk pancakes and sometimes others made with blueberries and poi before. But we love the ones made with mashed bananas the best because the pancakes are so moist and naturally sweet (we omit the sugar in the recipe). Banana pancakes are perfect for breakfast, brunch and especially National Banana Lovers Day.

Recipe

(Adapted from Food.com)

Ingredients

  • 2 bananas, ripe and mashed (about 1 cup)
  • 1 ½ cups flour
  • 2 tablespoons sugar, granulated white (we omitted this)
  • 1 teaspoon baking soda
  • 1/3 cup walnuts, chopped (optional)
  • 2 cups buttermilk (see Notes)
  • 2 eggs, beaten
  • ¼ cup butter, melted and slightly cooled
  • oil for frying

Directions

Peel and mash the bananas. Set aside. In a large bowl, combine the flour, sugar (if using) and baking soda. Add the walnuts (if using). Beat in the eggs.

bananapancakessteps1

Pour in the buttermilk and melted butter. Add the mashed bananas. Mix well until moistened. Grease a skillet over medium-high heat. When hot, pour some of the pancake batter. Wait until it slowly bubbles and browns on the bottom before flipping it over to finish cooking. Transfer to a plate, keep warm and finish cooking the rest of the pancakes. Serve in a stack with a pat of butter, syrup and slices of fresh banana, if desired.

bananapancakessteps2

Notes

  • Buttermilk can be made at home! Instead of the packaged product, simply mix 1 tablespoon of white vinegar or fresh squeezed lemon juice to 1 cup milk and let it stand for 5-10 minutes. Mix well before using in the recipe.
  • Banana pancakes also may be enjoyed on September 26, which is National Pancake Day in the United States, and on Shrove Tuesday/Fat Tuesday, a movable feast day before Ash Wednesday, the beginning of Lent.
  • We prepare these pancakes ahead of time and refrigerate them when we expect to have overnight guests. Banana pancakes are still moist and flavorful to heat up for breakfast the next morning, which is a time-saver!
  • Love bananas like we do? Look for other banana recipes by searching our blog.

Banana Cream Pie

Banana Cream Pie

March 2: National Banana Cream Pie Day

As the winter season marches toward spring, get a taste of the tropics year-round with a banana cream pie. The bright yellow bananas bring a cheery hue to the winter blues! The sliced fruit on the bottom adds a natural balance to the sweet pudding filling of this delicious dessert. Whatever the season, eat this tropical treat for National Banana Cream Pie Day.

Recipe

(Adapted from Taste of Home)

Ingredients

  • ½ – ¾ cup sugar (we used less)
  • 1/3 cup flour
  • ¼ teaspoon salt
  • 2 cups milk
  • 3 egg yolks, lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • 1 pie crust (we used Keebler brand graham cracker flavor)
  • 2-3 bananas
  • whipped cream to garnish (we used Cool Whip)

Directions

In a saucepan, combine the sugar, flour and salt. Stir in the milk. Heat over the stovetop on medium until thickened, at least five minutes.  Drop a small amount of this mixture into the egg yolks and stir. Place all of the egg yolks back into the saucepan with the mixture and bring to a gentle boil. Cook about two minutes, stirring well.

Banana Cream Pie

Remove from heat and add the vanilla and butter. Mix well. Slice the bananas and layer them on the bottom of the pie crust.

Banana Cream Pie

Spread the pudding mixture over the bananas and smooth with a spatula. Cool at room temperature over a wire rack for an hour. Refrigerate to set. Fill a pastry bag with whipped cream and decorate as desired. Slice and serve chilled. Garnish with additional banana slices (optional).

Banana Cream Pie

Notes

  • Search our blog for more banana and pie recipes.

Plátanos Fritos

(Fried Plantains)

 Fried Plantains

September 21: International Banana Festival

Fried bananas are a favorite for Islander. Her Mommy used make them as a sweet side dish to sinangag for our family for a Filipino-style morning meal. The type of banana she used was called Cardaba or Saba banana, also known as the Philippine plantain.

After moving to the mainland from Hawaii, Islander had not eaten fried bananas for a long time until befriending classmates and co-workers from the Caribbean and Latin America. At get-togethers in their homes or restaurants, she ate maduros as an appetizer or dessert and sometimes substituted starchy potatoes for plátanos fritos or tostones.

As we like to cook different cultural cuisine for our blog, we fried plantains to observe the International Banana Festival food holiday.

Recipe

Ingredients

  • 1 large plantain
  • oil for frying
  • salt or sugar to taste

Directions

Get a green plantain from the grocery store and let it ripen to yellow for a starchy side dish or snack. Or let the peel turn black for a sweeter and softer dessert-like dish. Cut off an end of the plantain, slit down the sides and peel it open. Cut diagonal slices. Heat the oil about ½ inch high in a skillet. Lower to medium heat and fry the slices slowly until they turn golden brown on each side. Drain on paper towels. Season the starchy-style plantain with salt or sprinkle a little sugar to caramelize the sweeter version. Serve hot.

Fried Plantains

Notes

  • Plantains are a member of the banana family. Read more about the similarities and differences between bananas and plantains as well as get nutritional information about the latter from the Grab’Em Snacks site.
  • Search our blog for other banana recipes.