Upside-down banana pancakes

I have been experimenting with lots of new recipes around here. If we ate only what the kids want, we would have a very limited menu indeed.

The girls love pancakes though and wanted me to make them for breakfast the other morning.

The problem is… I HATE making pancakes. You stand around sweating forever, burn half of them (well, I do anyway) and then by the time they’re all done, the first half is cold already. Hmph.

I thought banana pancakes would be nice, but still had the same problems mentioned above.

So I decided to make up my own pancake recipe. And wouldn’t you know it? Everyone loved it!

Not too messy, quick to make, and supremely delicious. Mama’s happy with this one.

Now, I’ll share this goodness with you:

All you need is butter, brown sugar, pecans/walnuts (optional), bananas, and pancake mix.

First you melt 1 stick of butter. The microwave is just fine for that.

Then mix in about 1/2 cup of brown sugar. You can add the nuts here too.

Pour half of the mixture into one 8″ cake pan and the other half into a second one. Spread it all around.

Slice 3 large bananas into 1/4″ slices and layer over the sugar mixture.

Now make enough pancake batter for 12-14 pancakes. All you need is water. I like to add a dash of pumpkin pie spice or cinnamon, but that is also optional.

Pour half of the pancake batter into each pan over the bananas making sure to cover them all.

Pop in the oven for 30 min at 350°F.

This is when I make the other stuff. You know: eggs, bacon, sausage, etc.

You’ll know they’re done when they don’t have any moist spots on top (excluding the caramel that’s coming up from the bottom) and it’s slightly bouncy to the touch. Let cool on a cooling rack for no more than 5 min.

Now, you can flip them. Place a plate/platter over the top of a pan, grab the pan and plate, then flip. Now you should be able to see those bananas again. Yum. (Oh, and don’t feel bad if it takes you some practice to flip it all out at once. I’ve only gotten one perfect out of four. Tastes just as good when it’s not perfect.)

Close this time

One of the best parts is that there is no syrup needed. It is quite sweet enough.

Check out that sweet treat. Soft bananas, candied pecans. Mmm.

Technically serves 12. Realistically serves 4-8 depending on how much your eaters can pack in.

**Note: It’s really good cold too. So if you don’t eat it all, you can enjoy it later.**

Let me know if you try it and what you thought.

(Miss Margaret took this pic.)

Hugs and stuff,
Kat

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4 thoughts on “Upside-down banana pancakes

  1. As for keeping your food warm while cooking there are two places you can put them… In the oven on low or in the microwave with a towel over them. Both methods have worked for me. Love to you and the kids,

    Dama

  2. Oh my god those look delicious!! We are so making them soon! We’ve learned to just eat each pancake as its done, they tend to get soggy but I’d rather have those! U should post your french toast recipe too! Love you

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