We happen to have a lot of bananas thanks to my FIL who went banana-crazy and gave us a lot of bananas so we got rather bored of eating two to three bananas a day.
With so many bananas, we probably can’t finish it before it spoils in our tropical humid weather. Instead of letting it go to waste, might as well use the bananas to make pancakes.
I found a banana pancake recipe here but I made some modifications to it and turned it into a chocolate banana pancake. To make it even more decadent, I also added peanut butter but if it’s too weird for you, you can leave this ingredient out but you don’t know what you are missing!
Chocolate Banana Pancake Recipe (with peanut butter)
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1 tbsp cocoa powder
1 1/2 tbsp sugar
1 1/2 cup fresh milk (I used sugar-free soya milk instead)
2 tbsp melted butter
1 tsp chocolate essence
1 large banana, sliced (I used four medium bananas)
5 tbsp peanut butter
3 tbsp roasted sesame
1 cup raisins
1. Sift and combine Ingredients A in a mixing bowl.
2. In another bowl, combine Ingredients B and whisk till soft.
3. Make a well in the flour mix and then pour in the wet ingredients. Mix till well combined.
4. Add the bananas.
5. Heat a non-stick pan over medium fire and then grease it with some butter.
6. Dish out some of the batter and pour it onto the pan. Sprinkle it with some raisins, sesame and add a dollop of peanut butter in the middle. The peanut butter is optional so you don’t have to add that in if you don’t want to.
7. Let it cook until bubbles surfaced and the bottom looks firm.
7. Then using a spatula turn it over. Once it is cooked (it will become firm), remove from the pan.
8. Repeat with the rest of the batter.
9. If you did not add the peanut butter into the batter while cooking, you can slather it on top after it is cooked and drizzle some chocolate sauce on top (instead of caramel sauce).