Directions
Prepare the Batter
Mash Bananas:
In a large mixing bowl, mash the 2 bananas until smooth.
Add Wet Ingredients:
Add the 2 eggs, 200 ml fresh milk, 50g sugar, and 2 tablespoons of oil to the mashed bananas. Mix well until combined.
Add Dry Ingredients:
In a separate bowl, whisk together 200g flour and 5g salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Cook the Cakes
Heat a Pan:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
Cook the Cakes:
Pour small amounts of batter onto the skillet to form cakes of your desired size. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Serve
Serve Warm:
Serve the banana egg cakes warm. You can enjoy them on their own or with a drizzle of honey, maple syrup, or a sprinkle of powdered sugar.
Serving Suggestions
Top with fresh fruit such as berries or sliced bananas.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Pair with a cup of coffee or tea for a delightful snack or dessert.
Cooking Tips
Use ripe bananas for the best flavor and sweetness.
Be sure to mash the bananas well to avoid lumps in the batter.
Adjust the heat as needed to ensure the cakes cook evenly without burning.
Nutritional Benefits
Bananas: Provide potassium, fiber, and natural sweetness.
Eggs: Offer high-quality protein and essential nutrients.
Milk: Adds calcium and vitamin D.
Dietary Information
Vegetarian: Yes
Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
Dairy-Free: No (substitute milk with a plant-based alternative if needed)
Storage Tips
Store any leftover cakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or microwave before serving.
