Upside Down Banana Pancake Recipe

side-breakfast1-cropped

 

This delicious recipe will bring your Sunday Brunch plenty of raves! Or stay with us at Hamanassett Bed & Breakfast and you can enjoy the same without the mess of cooking.

Ingredients

  • 1/2 Stick Butter
  • 3/4 cup Pure Maple Syrup
  • 3 Ripe Bananas
  • 1 cup Chopped Walnuts
  • 1 teaspoon Vanilla
  • 2 cups Pancake Batter
  • 1/2 teaspoon Cinnamon

Directions

  1. Place butter in 8-inch cast iron pan and melt in oven preheated to 350 degrees. The shelf should be about 6 inches from the top heating element. When butter has melted remove from oven and let cool a couple of minutes. Brush butter up sides of pan.
  2. Add vanilla and cinnamon to maple syrup and pour into cast iron pan. Stir to mix syrup and butter.
  3. Slice bananas evenly about an eighth of an inch thick. Bananas will shrink as they bake. Spread over the butter/syrup mixture. Sprinkle chopped walnuts over the bananas.
  4. Make your favorite pancake batter and gently spoon to cover the bananas. Bake in oven for approximately 30 minutes or until pancake is brown and set.
  5. Remove from oven and let sit for about 5 minutes. Use a spatula or knife around edges to loosen from sides of pan. Invert pancake onto a large platter and slice into either 6 or 8 slices.
  6. To serve, sprinkle with confectioner’s sugar and add a couple of strawberries or raspberries for color. This recipe serves 8 but can be cut in half and made in two small tapas pans if you are serving only a few people.