Banana Breakfast pancakes

Bananas Foster Pancakes

Happy Summer!

There are a lot of books to catch up on.  Our last book club book was I Will Always Write Back: How One Letter Changed Two Lives by Caitlin Aliferenka which we all really enjoyed.  It is a really positive story about achieving your dreams.  It is a fast read and is slow at first, but it speeds up after a few chapters.

Another book study I am doing this summer is Tomorrow’s High School: Creating Student Pathways for Both College and Career by Gene Bottoms which emphasizes career and college pathways to ensure all students are on a pathway to success.  The premise of this book is that not only CAN all students succeed in achieving high levels but all students WILL succeed.  As a first-generation college student, I understand firsthand the reality of preparing for a college pathway that can seem out of reach and impossible.  This book provides goals and action steps to connect every student to another caring adult to make a plan and connect every teacher in order to provide an engaging and rigorous curriculum.

One of my favorite desserts is Bananas Foster that I make at home.  We always have bananas on hand in the freezer or the counter for smoothies, so this was an easy, fun, and delicious breakfast to throw together.  Smoothies are a daily occurrence and so all the overripe or almost overripe bananas go in the freezer.  🙂  You could even just use the topping and put it on vanilla ice cream.  Yum!

Bananas Foster

Yummy bananas and filling pancakes to leave everyone with a full belly and tasty breakfast!
Servings 4 people



  • 2 cups all-purpose or whole wheat flour
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 3/4 cup milk
  • 1 1/2 cups mashed bananas
  • 3 tbsp melted butter or applesauce


  • 4 Tbsp butter
  • 1/2 cup brown sugar
  • 2 tsp rum
  • 2 bananas, sliced
  • 1/2 cup chopped and toasted walnuts or pecans
  • Whipped cream (optional)
  • Butter



  • In a great big bowl, whisk together the dry stuff (flour, baking powder, cinnamon, baking soda, and salt.
    In a medium bowl, whisk together the wet stuff (eggs, mashed bananas, milk, and melted butter/applesauce.
    Add wet stuff to dry stuff. Stir until just combined and no flour chunks are left.
  • Heat a griddle or pan on medium heat with oil or butter. Add 1/4 cup of batter to the hot pan and cook 1-2 minutes or until small bubbles form. Flip pancake. Cook another 1-2 minutes or until golden brown. Serve warm.


  • While the pancakes are cooking, add the butter to a medium saucepan on medium heat. Melt.
    Add brown sugar and stir until dissolved. Keep this warm until pancakes are all ready to serve.
  • Once pancakes are ready, take the topping off of the heat. Add the rum and stir. Gently fold in th bananas and nuts.
  • Top the pancakes with warm topping. Serve with butter and whipped cream. Enjoy!


Recipe adapted from Magnolia
Original recipe tested with white whole wheat and applesauce instead of all-purpose flour and melted butter.  Both versions work well.  

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