This dish is so quick and easy, I hesitated to write up a
“recipe” for it. However, Taylor loves it, and it makes my life so much that I
decided to post it. It’s easy, it’s cheap, it’s healthy, and my kid loves to
eat it!
I was introduced to Banan-Cakes by some sweet friends from
Alabama. When they made it for me, it was a simple process of mashing up two
eggs and one banana with a fork, then frying it up in a pan just as you would
pancakes. The resulting patty had delicious flavor, but I wasn’t a fan of the
texture.
I’ve since modified the original simple “recipe” a few times
to reach my current version. The resulting cake has more flavor and a fluffier
texture. I would compare it to a dense banana nut pancake.
Ingredients:
2 eggs
1 banana
Cinnamon to taste
Sunflower Seeds
Butter for frying
Instructions:
1. Blend the eggs, banana, and cinnamon in a blender until
well combined and smooth. It helps to break the banana into chunks first. Using
a blender instead of a fork gives the cakes their lighter, fluffier texture.
2. Melt the butter into your frypan at medium to medium low
heat. When the pan is hot, pour in the banan-cake batter. Top with a sprinkling
of sunflower seeds.
3. Cover and let cook until the top just begins to firm up
and is no longer liquid. Flip. This step can require some practice to know when
the banan-cakes are cooked enough to flip without overcooking them. Thankfully,
eggs and bananas are pretty darn cheap. Cook the other side until fully done –
usually the cake can slid around the pan easily at that point
 |
| Heh, the center wasn't fully done when I flipped this one.. |
4. Serve hot, and try it plain first. We don’t tend to add any syrup or honey, as the banana makes these cakes sweet enough for our tastes, and they also tend to be quite moist.
That’s all there is to it! Banan-Cakes are obviously a
gluten-free “pancake” and they are ridiculously cheap – less than 25 cents per
serving.
Trouble Shooting: This recipe usually makes 1 banan-cake,
but if your batter is overly large (maybe you had a huge banana and extra-large
eggs), you can split it into two cakes for easier cooking & flipping.
Try it and let me know what you think!
Cheers,
Susan
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