We bought the strangest bunch of bananas last week. They were green when we got them, which is fine, but what’s unusual is that they stayed green. We kept waiting for them to ripen and turn yellow so we could eat them, but…they just kept on being green until suddenly there were 7 very brown and very mushy bananas hanging out on top of the fridge. Ugh.
I hate eating mushy bananas, but I refuse to let this tricky bunch go to waste. Lucky for me, overripe bananas are delicious when mixed into batters and cooked. The riper the better, actually, because it’s the really mushy ones that impart the strongest banana flavor. Mmm mmm mmm.
My friend Karen was visiting from California this weekend, and today was her last day in town. It would be a shame to let her leave without treating her to a home-cooked meal, so I decided to make her banana chocolate chip pancakes for breakfast. I’ve never actually made banana chocolate chip pancakes before, so I had to make up the recipe as I went along, but thankfully they turned out really well. Fluffy, sweet, and full of scrumptious banana and chocolate flavor, it felt like we were eating dessert for breakfast. So wrong, and yet so right. It was both the perfect send off for Karen, and a great way to use up some mushy bananas. 2 down, 5 to go.
Banana Chocolate Chip Pancakes
- 2 large ripe bananas, mashed
- 1 large egg
- 2/3 cups Greek yogurt\
- 1 cup milk
- 3 tbsp butter, melted
- 1 tsp vanilla
- 1 tsp salt
- 1/8 cup brown sugar
- 1/8 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups flour
- 1 cup chocolate chips
- In a large bowl, mix together mashed bananas and both sugars until smooth.
- Stir in the egg, yogurt, milk and vanilla. Mix until smooth and well-incorporated.
- Add dry remaining dry ingredients and mix well.
- Gently stir in melted butter and chocolate chips
- Spray your griddle or pan with cooking/butter spray. Set on medium-high heat.
- Use a 1/3 cup measure to portion your batter onto the griddle or pan. Gently nudge your batter into a roughly circular shape.
- Cook each pancake on one side until the edges are set and bubbles form on the surface, about 1-2 minutes.
- Using a large spatula, flip your pancakes and cook for 1-2 minutes on the other side, or until golden brown.
- Repeat steps 6-8 until all of your batter is gone, re-greasing your pan/griddle as necessary.
- Serve warm, with whipped cream and chocolate sauce.
** These pancakes are sweet enough to eat plain, without maple syrup, but why not indulge yourself and pour on some syrup anyway?