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Baked Banana-Pecan Pancake

This pielike variation earned Tracy Schuhmacher of Penfield, NY, honors in Quick & Simple's Best Breakfasts contest.

INGREDIENTS conv. chart U.S. Metric

Toppings:

2 ripe bananas, sliced
1 cup(s) whole pecans
1 cup(s) warm maple syrup, to taste

INGREDIENTS conv. chart U.S. Metric

Pancake

1 cup(s) flour
1 tablespoon(s) (packed) light brown sugar
1 teaspoon(s) baking powder
.5 teaspoon(s) baking soda
.5 teaspoon(s) salt
1 large egg
6 ounce(s) vanilla or banana yogurt
2 tablespoon(s) vegetable oil
1 teaspoon(s) (pure ) vanilla extract
.5 cup(s) (mashed ) very ripe banana
.5 cup(s) pecans, chopped

DIRECTIONS

  1. Preheat oven to 350 degrees F. Coat a 9-inch pie dish with nonstick cooking spray. In large bowl, whisk together first five ingredients. In another bowl, beat together egg, yogurt, oil and vanilla. Add egg mixture to dry ingredients, stirring just until evenly combined. Fold in mashed banana and chopped pecans.
  2. Pour batter into pie pan and spread evenly. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. Cut into 6 wedges. Serve warm with toppings.
baked banana pecan pancake
Photo: Andrew Scrivani

COOKING INFO

Serves 6
Increase serving Decrease serving
Yield 6 servings
Prep Time --
Cook Time 25

(Cooking times may vary)
Total Time --
Oven Temp --
Edit serving size

Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 552
Total Fat 26g
Saturated Fat 3g
Cholesterol 38mg
Sodium 398mg
Total Carbohydrate 77g
Dietary Fiber --
Sugars --
Protein 8g
Calcium --
REVIEWS

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