Ingredients:
2 large ripe bananas
2 large eggs
1/4 cup honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1 tablespoon coconut oil or butter (for greasing the pan)
Optional: 1/4 cup chocolate chips or chopped nuts for added texture
Instructions:
1. Prepare the Bananas:
Mash the bananas: Peel the bananas and place them in a mixing bowl. Use a fork or a potato masher to mash the bananas until smooth and free of lumps.
2. Mix the Batter:
Combine ingredients: To the mashed bananas, add the eggs, honey (or maple syrup), vanilla extract, baking powder, salt, and cinnamon (if using). Mix well until everything is thoroughly combined.
Add extras (optional): If desired, fold in chocolate chips or chopped nuts for added texture and flavor.
3. Cook the Cakes:
Preheat the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
Pour the batter: For each cake, pour about 1/4 cup of the batter onto the skillet. Spread into a small circle.
Cook until golden: Cook for about 2-3 minutes on each side, or until golden brown and cooked through. You can test doneness by inserting a toothpick into the center of the cake; it should come out clean.
4. Serve:
Plate the cakes: Remove the cakes from the skillet and place them on a plate.
Add toppings (optional): Serve warm with your favorite toppings such as fresh fruit, a drizzle of honey or maple syrup, or a sprinkle of powdered sugar.
Tips for Perfect Banana Egg Cakes:
Ripe bananas: Use very ripe bananas for the best natural sweetness and flavor. Overripe bananas work especially well.
Non-stick pan: A non-stick skillet or griddle helps to prevent the cakes from sticking and ensures they cook evenly.
Cook in batches: Depending on the size of your skillet, you may need to cook the cakes in batches. Make sure not to overcrowd the pan.
Banana Egg Cakes
