Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 2 tbsp (25g) Granulated sugar
  • 2 tsp Baking powder
  • 0.5 tsp Fine sea salt
  • 0.5 tsp Ground cinnamon
  • 2 large Overripe bananas (approx. 240g)
  • 1 large Egg (50g)
  • 1 cup (240ml) Whole milk
  • 3 tbsp (42g) Unsalted butter, melted and cooled
  • 1 tsp Pure vanilla extract

Instructions:

  1. Peel and mash the bananas. Use a fork to press them into a bowl until they look like a thick, lumpy pudding. Note: Tiny lumps are great; they turn into little pockets of concentrated sweetness.
  2. Whisk the dry ingredients. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Note: This ensures the baking powder is evenly distributed so you don't get bitter spots.
  3. Prepare the wet mixture. In a separate jug, beat the egg into the milk, then stir in the banana mash, cooled butter, and vanilla.
  4. Combine the mixtures. Pour the wet into the dry. Use a spatula to fold gently. Stop as soon as the white flour streaks vanish.
  5. Rest the batter. Let it sit on the counter for 5 minutes. Watch for small bubbles forming on the surface.
  6. Heat the pan. Set a skillet over medium low heat and add a tiny bit of butter or oil.
  7. Ladle the batter. Drop 1/4 cup (60ml) portions onto the hot surface. Ensure they have space to spread without touching.
  8. Wait for the signs. Cook for about 2 to 3 minutes until the edges look matte and small bubbles pop and stay open.
  9. The flip. Slide your spatula underneath and flip in one confident motion.
  10. Finish the cook. Bake for another 1 to 2 minutes until the bottom is deep golden brown and the center feels springy. For those mornings when you want a bit of variety alongside these, consider serving them with [Coffee Cake Muffins](https://foodrevealer.com/recipes/moist-coffee-cake-muffins/). They offer a different texture but still hit those warm, spiced notes that make a brunch feel complete.