Anyone that knows me, knows just how seriously I take brunch. A weekend simply is not complete without one, if not two tastebud-tantalizing brunches.
For as long as I can remember my Mum has been making insanely good baked bananas like these. A super quick last minute desert served with ice cream or marscapone, or a delicious start to the day atop a stack of pancakes. The tang of lemon juice, warming spices and caramelised, buttery banana goodness leaves you wanting to lick the pan.
For the baked banana…
2 bananas, sliced in half lengthways
Juice of 1 lemon
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp dark brown sugar
2 tbsp butter
For the pancakes…
7 tablespoons flour
2 tablespoon sugar
1 teaspoon baking soda
pinch of salt
1 cup greek yogurt
1 teaspoon vanilla
oil or butter for the pan
Preheat the oven to 220degrees.
Grease a roasting dish all over and place the sliced bananas in, flat side down. Evenly pour the lemon juice over the bananas. Sprinkle on cinnamon, nutmeg and brown sugar. Dot on the butter and bake for 10 to 15 minutes till you can tell that the flat sides of the banana’s.
Meanwhile place the greek yoghurt into a large bowl and sprinkle in all the dry ingredients, fold until just combined. In a separate bowl, whisk the eggs and vanilla together then add this to the flour/yoghurt mixture – folding gently.
Heat a pan over medium-low heat and drop a teaspoon or so of butter in to melt. Drop a quarter cup of batter onto the pan and cook till bubbles start to form on the surface. Gently flip and cook the other side for a minute or two. Each side should be a golden brown colour.
Stack ’em up, balancing the bacon and banana however you like. Finally drizzle the buttery, tangy, caramelised, banana juice from the baking tray all over your stack. Serve with more yoghurt, whipped cream or berries… whatever floats your boat!
Happyyy happy weekend brunching.