Banana Bread Griddle Cakes

Banana Bread Griddle Cakes


I will forever associate banana bread with my mother.
  • ¾ c. Unsweetened Coconut Milk (I Use The Kind From A Carton)
  • 1 tsp. Apple Cider Vinegar
  • 1 c. All-purpose Gluten Free Flour (I Use Bob's Red Mill)
  • 2 tbsp. Sugar
  • 2 tsp. Baking Powder
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • 2 tbsp. Melted Coconut Oil
  • ½ c. Mashed Bananas
  • ½ c. Toasted Walnut Pieces
  • 2 tsp. Coconut Oil
  • ¼ c. Sugar
  • ½ c. Maple Syrup
  • 1 Large Banana, Sliced
  • ¼ c. Toasted Walnut Pieces
  • 1 pinch Kosher Salt
  1. Combine coconut milk and vinegar in a small bowl and set aside for 5 minutes.
  2. Whisk together the dry ingredients in a medium bowl. Add coconut oil, banana puree, walnuts, and the coconut milk mixture. Whisk until smooth.
  3. Heat a griddle or nonstick pan over medium-high heat. Grease griddle with coconut or vegetable oil over medium heat.
  4. Pour the cakes and cook for about 2 minutes or until you see little bubbles forming on the edges of the cakes. Flip and cook another minute or two. These are thick cakes, so reduce the heat if you need to so that they cook through without getting too brown. Serve immediately or keep hot in a warm oven until ready to serve.
  5. For the caramelized bananas, in a medium nonstick pan over medium high heat, add coconut oil and sugar to the dry pan. Let sugar melt, and when it starts to turn golden brown, add syrup, which will bubble. Add bananas, walnuts, and salt and stir gently to coat and until they have a nice golden crust.
  6. Top griddle cakes with hot caramelized bananas, walnuts and caramel sauce.
  7. I will forever associate banana bread with my mother. She would bake it on dark rainy days when I was growing up—and we lived in Seattle, so there were lots of those days! I still remember that heavenly banana and cinnamon smell wafting from the kitchen when I would come home from school. To this day, those smells evoke nostalgia and wonderful memories of my mother’s sweet bread studded with toasted walnuts, and fighting my brothers for the fattest slices from the center of the loaf.
  8. Now it’s my turn to bake banana bread for my children, and I like to take those wonderful flavors into other recipes as well. Especially for breakfast. My children absolutely love pancakes, and because I have to skip ingredients like eggs and dairy, sweet mashed bananas are extremely helpful when it comes to giving things the right texture and consistency!
  9. These particular pancakes are so thick that I actually call them griddle cakes. I save the term “pancake” for my standard ultra-thin pancakes. But these are souped up—larger, puffier, heartier—so they get to be called griddle cakes!
  10. Delicious and chock full of bananas and toasted walnuts, these will seriously fill you up for breakfast. But as tasty as they are on their own, that’s nothing compared to what they become with their perfect companion: caramelized banana-walnut caramel sauce. Then they just zoom up to the next level. In fact, the griddle cakes almost become a lowly messenger, the means of transporting that mess of caramel, bananas and walnuts to your mouth.
  11. In fact, if I were you, I would seriously think about doubling the recipe for the topping.
  12. But that’s just me.

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