A great way to use up your ripe bananas and faster to make than banana bread!


  • 2 cups plain flour

  • 2 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 2 cups milk

  • 2 medium ripe bananas, mashed

  • 2 tbs brown sugar

  • 1 tsp ground cinnamon or nutmeg

  • 30g butter, melted

  • 1 extra banana, sliced


  • 1.

    Sift the flour, baking powder and bicarbonate of soda into a large bowl. Mix in the milk, sugar, cinnamon and melted butter with the dry ingredients until just combined. Using a fork, mash up the bananas and gently fold into the batter.

  • 2.

    Lightly grease a non-stick pan and pour tablespoonful of the batter onto the pan. Turn pancakes over when bubbles appear on the top side of the pancake. Cook for another minute or so, until the pancakes are lightly golden on both sides. Repeat with remaining batter.

  • 3.

    Serve pancakes with slices of banana and syrup. You can also add some chopped pecans or walnuts to sprinkle on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 453kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 11g
  • Carbohydrate 79g
  • Sugar 21g
  • Sodium 553mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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