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Chapter 1
Two-Ingredient Banana Pancakes
Prep: 5 min | Cook: 15 min | Total: 20 min | Serves: 2 | Difficulty: Easy.
A Few Words From Me
Two ingredients. That's it. One very ripe banana and two eggs. No flour, no milk, no fuss. I didn't believe it either until I tried it, and now it's my go-to when there's a black banana on the bench and I can't be bothered doing much.
Don't expect big fluffy café pancakes, because you won't get them. These are soft, a bit eggy and lightly sweet, with lovely golden edges. They taste best hot out of the pan.
The trick is to keep them small. A big one will just fall apart on you when you try to flip it. Little ones are easy as.
What You Need
• 1 large very ripe banana, about 120 g peeled
• 2 large eggs
• 1 teaspoon neutral oil or butter, for cooking
Optional add-ons:
• ½ teaspoon ground cinnamon
• 1 tablespoon chopped walnuts
• 2 tablespoons Greek yoghurt, to serve
• 1 tablespoon maple syrup, to serve
How to Make It
• Peel the banana and place it in a medium bowl. Mash it with a fork for about 1 minute, until mostly smooth. A few small lumps are fine; they will give you little soft pockets of banana. Ask yourself: could you spoon this easily, or are there still big chunks that will make the pancakes split?
• Crack in the eggs and whisk with the fork for 30-45 seconds, until the mixture is evenly yellow and no streaks of egg white remain. Stir in the cinnamon or walnuts now, if using. Leave the batter to sit for 2 minutes while you heat the pan.
• Put a large non-stick frying pan over medium-low heat. Add the oil or butter and warm it for about 1 minute. The butter should melt and lightly foam, but it should not turn dark or smoke. If the pan is too hot, the banana will brown before the egg has set.
• Spoon about 2 tablespoons of batter into the pan for each pancake, making three or four at a time. Leave space between them so you can get the spatula underneath. Cook for 2-3 minutes, until the edges look set and the tops have small bubbles or lose their wet shine.
• Slide a thin spatula carefully under each pancake and turn it over. Cook the second side for 1-2 minutes. The finished pancakes should be golden brown underneath, firm around the edges and soft in the middle. If the first one breaks, don’t panic; it is usually a sign that it needed another 30 seconds before flipping.
• Transfer the cooked pancakes to a plate. If you are making several batches, keep them warm in an oven set to 80°C for up to 10 minutes. Wipe out any dark banana bits from the pan before adding more butter or oil.
• Cook the remaining batter in the same way, adding a little more oil or butter when the pan looks dry. Keep the pancakes about 7-8 cm wide; smaller rounds are easier to flip and hold together better.
Serve straight away with Greek yoghurt and maple syrup, or simply stack them with a few banana slices on top. The pancakes are ready when the centres feel springy rather than wet and the edges have a gentle golden colour.
End of chapter one. 32 more chapters in the full book.
Swipe or use the arrows to turn the page
What's inside: 33 chapters
- 1. Two-Ingredient Banana Pancakes
- 2. Banana Pikelets with Maple Butter
- 3. Overnight Banana Bircher
- 4. Caramelised Banana Porridge
- 5. Banana and Peanut Butter French Toasties
- 6. Banana Waffles with Hokey Pokey Crumble
- 7. Banana Bread Granola
- 8. Elvis Toasties (banana and bacon)
- 9. Kiwi Kitchen Banana Curry
- 10. Banana Ketchup
- 11. Banana Fritters with Chilli Salt
- 12. Banana Satay Sauce
- 13. Spiced Banana Chutney
- 14. Banana Dhal
- 15. Banana and Bacon Breakfast Hash
- 16. Sticky Banana Barbecue Sauce
- 17. Banana and Coconut Fish Curry
- 18. The Ultimate Banana Thickshake
- 19. Banana Bread Latte
- 20. Banana Coffee Smoothie
- 21. Spinach and Banana Green Smoothie
- 22. Frozen Banana Daiquiri
- 23. Banana Rum Punch
- 24. Banana Jam
- 25. Banana Caramel Sauce
- 26. Banana Butter
- 27. Banana Syrup
- 28. Choc-Banana Freezer Pops
- 29. Banana Fudgesicles
- 30. Banana Yoghurt Bark
- 31. Banana Bread in a Mug
- 32. Banana Fruit Leather
- 33. Banana Dog Biscuits
About this book
"Gone Bananas Again" is a cookbook by Leigh Ralph with 33 chapters and approximately 19,061 words. 33 New Zealand recipes using overripe black-spotted bananas.
This book was created using Inkfluence AI, an AI-powered book generation platform that helps authors write, design, and publish complete books. It was made with the AI Cookbook Generator.
Frequently Asked Questions
What is "Gone Bananas Again" about?
33 New Zealand recipes using overripe black-spotted bananas
How many chapters are in "Gone Bananas Again"?
The book contains 33 chapters and approximately 19,061 words. Topics covered include Two-Ingredient Banana Pancakes, Banana Pikelets with Maple Butter, Overnight Banana Bircher, Caramelised Banana Porridge, and more.
Who wrote "Gone Bananas Again"?
This book was written by Leigh Ralph and created using Inkfluence AI, an AI book generation platform that helps authors write, design, and publish books.
How can I create a similar cookbook?
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