tropical banana pancakes turned into oven bake

Name: Tropical Banana Pancakes Turned into Oven Bake
Prep time: 5 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 6-10 over-ripe bananas, with brown spots; 6-10 eggs (use same number of eggs as bananas); 1/4-1/2 teaspoon(s) salt; ## TO MELT IN PAN:; 2-3 tablespoon(s) coconut oil; sprinkle salt; cinnamon, sprinkled heavily across whole pan; ## SERVE WITH; pineapple canned in pineapple juice (crushed, tidbits or chunks); scd yogurt made with half and half; ## OPTIONAL: 2.5 TBSP. OF CASHEW BUTTER WITH THE BLENDED INGREDIENTS CAN BE NICE, BUT NOT NECESSARY.

8 Pinches 1 Photo

C C

Seattle, WA

Updated on Feb 20, 2021

My kid loved the tropical flavors of the banana pancakes that can be eaten early on in the SCD diet. (We discovered that coconut oil to cook & crushed pineapple with the SCD yogurt was a delicious way to do it!) But it took longer than we wanted to make them. Doing it as an oven bake made it much quicker! These can be cut into rectangles, kept in the fridge & even frozen if you want to make some to have on hand.

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Slices of tropical banana pancake topped with SCD yogurt (made with Half and Half) and pineapple chunks.

prep time 5 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

6-10 over-ripe bananas, with brown spots
6-10 eggs (use same number of eggs as bananas)
1/4-1/2 teaspoon salt
TO MELT IN PAN:
2-3 tablespoons coconut oil
sprinkle salt
cinnamon, sprinkled heavily across whole pan
SERVE WITH
pineapple canned in pineapple juice (crushed, tidbits or chunks)
scd yogurt made with half and half
OPTIONAL: 2.5 TBSP. OF CASHEW BUTTER WITH THE BLENDED INGREDIENTS CAN BE NICE, BUT NOT NECESSARY.

How To Make tropical banana pancakes turned into oven bake

Step 1

Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.

Step 2

In a blender*, mix the over-ripe bananas, eggs and 1/4-1/2 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
Step 3

Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
Step 4

Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.
Step 5

If you can’t do pineapple or SCD yogurt, this is a tasty topping, that’s been easy on my kid’s symptoms and helped them gain weight: https://www.justapinch.com/recipes/dessert/other-dessert/scd-legal-frosting-or-honey-butter.html?new=1
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