Why it took me this long to make a banana bread version of my beloved pancakes-for-one recipe I have no idea.
I’m not even sure what brought on the inspiration for this stack, but I can tell you that these ‘cakes smell and taste very similar to your favorite loaf of banana bread.
I consider bananas to be season-less, as prices, availability, and quality remain pretty consistent year-round. Other than during a brief aversion to them during my first trimester, I keep a bunch of bananas on our counter at all times; for slicing into cold cereal & folding into Greek yogurt during the warm months and for whipping into stovetop oats & mashing into baked goods when the weather turns cool.
We’re currently enjoying a preview of the gorgeous New England fall weather to come in the months ahead, and my baking instinct has kicked in. Visions of soft pumpkin muffins, flaky sweet potato biscuits, and loaves of warmly spiced quick bread have officially trumped those of sweet bing cherries, juicy ripe peaches, and frosty fruity popsicles.
If you’re craving the comfort of baked goods but are still in the midst of sticky, hot summer weather – or just don’t want to turn the oven on – these banana bread pancakes may be just what you’re looking for!
Banana Bread Pancakes for One
Prep Time: 5 minutes
Cook Time: 6 minutes
Keywords: fry breakfast vegetarian banana fall spring summer winter
