Roasted Bananas Foster Pancakes

Don’t you love when you stumble upon a simple kitchen tip that makes you go “aha”? I recently picked up such a trick from Robyn Webb, cookbook author and nutritionist, on her Fabulous Food Finds blog. Put a few bananas (peels and all) into a 350 degree oven and 20 minutes later you’ll have a caramelized, intensely flavored ingredient that will enhance just about any dessert or breakfast dish without adding a lot of nutrient-void calories. Such as pancakes, my hands-down favorite breakfast food.

The inspiration behind these hotcakes comes from New Orleans and Brennan’s Restaurant where Bananas Foster was first created. The base of this famous dessert is bananas, brown sugar, rum and a whole lot of butter – along with some intense heat to ignite the whole dish while it cooks in the pan. Instead of risking lighting my house on fire, I used heat from the oven instead – as in those roasted bananas –  a yummy way to cut out a lot of the calories without cutting flavor. I added them both to the batter and in the topping where I used Greek yogurt as a base.

Roasted Bananas Foster Pancakes

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• Author: Deanna Segrave-Daly
• Yield: about 10 pancakes 1x

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Ingredients

Units USM Scale 1x2x3x

For batter:

• 2 large ripe bananas, in peel
• 1 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup buttermilk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• 1 tablespoon dark rum

For topping:

• 1/2 cup lowfat Greek yogurt
• 1 tablespoon brown sugar
• 1 teaspoon dark rum
• 1 teaspoon banana liqueur, optional
• 2 bananas, sliced

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Instructions

1. Preheat oven to 350. Place bananas in peel on baking pan. Place in oven and roast for 20 minutes (peel will turn completely black.) Remove from oven and let cool. Mash into a small bowl and set aside.
2. For the batter, in a large bowl, whisk together flours, baking powder, baking soda and salt.
3. In another bowl, whisk together half of the mashed bananas, buttermilk, egg, butter, brown sugar and rum. Pour into dry ingredients and mix until just combined. (Do not overmix.)
4. Heat a skillet or griddle over medium heat with cooking spray.
5. Pour scant 1/3 cup batter into skillet. Cook until little bubbles on edges start to break. Flip and cook other side until golden brown.
6. While pancakes are cooking, make banana yogurt topping by putting remaining mashed banana, yogurt, brown sugar, rum and liqueur in a small bowl. Whisk together until well mixed.
7. Serve each pancake with 1 tablespoon of banana yogurt topping and some sliced bananas.

Roasted Bananas Foster Pancakes

Do you have a recent “aha” cooking tip to share? Have you ever roasted other fruits?