2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
½ tsp cinnamon
4 bananas, overripe
2 eggs, medium
1 cup yogurt
⅓ cup butter, melted
⅓ cup brown sugar
1 tsp vanilla
⅔ cup chocolate chips, optional, add more for garnish
⅔ cup walnuts, chopped and toasted, add more for garnish
maple syrup, optional
Sift together the flour, baking powder, salt, baking soda, and cinnamon in a large bowl. Mix to combine.
Mash bananas in a medium bowl with a fork. It should measure 1½ cups.
Whisk in eggs, yogurt, butter, brown sugar, and vanilla.
Fold in the flour mixture until just combined then stir in the chocolates and walnuts.
Heat a large non-stick frying pan over medium then pour heaping ⅓ cup portions of batter into pan.
Spread into 3-inches rounds and cook for about 3 minutes until bubbles form on top and edges begin to brown. Adjust heat to medium-low if browning too quickly.
Flip and continue cooking for another 3 minutes until the bottoms of pancakes are golden. Transfer to a plate and repeat with the remaining batter.
Serve banana bread pancakes with maple syrup, chocolate chips, and walnuts.
If you want more richness added to this recipe, you can swap out the yogurt with heavy cream. This results in a thicker, creamier batter and a more decadent banana bread.
Sugar: 30g
:
Calcium: 163mg
Calories: 482kcal
Carbohydrates: 62g
Cholesterol: 75mg
Fat: 22g
Fiber: 4g
Iron: 2mg
Potassium: 457mg
Protein: 11g
Saturated Fat: 10g
Sodium: 499mg
Vitamin A: 458IU
Vitamin C: 6mg
