Text and pics by Chef Joey
Turns out it is a rainy day here, with a chance of thunderstorms. So my morning excursion to the supermarket was thwarted by the heavy rains that accompanied some thunder. Instead, I looked around my kitchen and discovered I had a plethora of ripe bananas and needed to do something with them …
… – so I threw together a batter that comes out like the consistency of a thicker pancake batter. You can use this as a pancake batter, too! I made some pancakes with the excess mix that I made my banana cupcakes with!
So I had a bunch of short bananas that I threw into my mixer – make sure everything (except the milk) is room temperature. You can do this in a bowl too – by hand. I was lazy, it was raining after all.
1 stick of butter
½ cup of sugar
1 teaspoon each of cinnamon, nutmeg and vanilla
I gave it a blast and added 1/3 cup of brown sugar and a ½ cup flour, with 2 teaspoons of baking powder.
Mixed it again and put it in a bowl. I added another cup of flour and ¾ cup of buttermilk – or regular milk with 1 tsp of white vinegar added
This made 12 cupcakes and a large apple banana pancake!
I baked them at 375 degrees for about 18 minutes in my convection oven turning once.
With the extra batter, I sliced an apple thin and sautéed it in a little butter until soft and poured on the remaining batter and covered and cooked over a medium heat. When the batter set after a couple of minutes I slid it onto a dish and slid it into a pan to cook the other side, as it is too heavy to flip. …
Cooked another couple minutes and served with sprinkled sugar.
Enjoy – I’ll be back with more recipes!
VEGAN BAKER’S CHEAT SHEET: