So what can you do with one over-ripe banana? Well, this is the best answer. ever. Fluffy oven-baked banana pancakes are full of banana goodness but super easy and almost foolproof. Give it a try today.
Preheat oven to 375°. Add an oven safe pan to the oven to preheat, also. I used a 10-inch cast iron skillet.
Mash one ripe banana then add one egg, two tablespoons oil, and 3/4 cup milk. Whisk together.
Remove preheated pan and coat with one tablespoon butter.
Mix dry. one cup flour, two tablespoons sugar, two teaspoon baking powder, 1/2 teaspoon salt. Mix wet into dry.
Pour into the heated pan and top with 1/4 cup chopped nuts. I like walnuts but pecans will be good. Or just skip the nuts.
Bake for 25 minutes. You can turn the broiler on for a few minutes near the end to brown more if needed.
A double size recipe will use a 12-inch cast iron pan or a 9X13 casserole or cake pan. Cooking time should be unchanged.
The riper the banana, the sweeter.
Be sure to preheat the pan with the oven for at least a few minutes.
I like to use a 9-inch cast iron pan but this will work well in a 9-inch round baking pan or 8X8 or 6X9 baking dish.
The nuts are optional. I like walnuts but pecans are also a favorite.
You might need a few minutes of the broiler to brown the pancake to your preference at the end. I need it in one of my ovens but not the other.
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