Banana Pancakes are light, delicately sweet and simple to make! I’ve included instructions for making pineapple marmalade, but that’s optional – you can swap in crushed pineapple to make this easy banana pancake recipe even easier!
When people ask how Keith and I met, I pause before answering. Meeting Keith is hands-down the best thing that’s ever happened to me, but our story can sound a little, well, drippy.
The conversation usually goes like this:
How did you and Keith meet?
Answer: In the 6th grade. In fact, we shared our first kiss that year – just a peck of course – playing truth-or-dare with other kids on ‘the big tire’.
Really? So were you high school sweethearts?
Answer: No, just friends until after we graduated. We got together just before our 19th birthdays – we’re two days apart.
Awww, that’s so sweet.
And it’s that last bit where I wonder if they really think it’s sweet or are wishing they hadn’t asked.
Paranoia? Most likely.
The truth is that I conceal an eye-roll sometimes when couples get their schmoopy on. But mostly I love to see happy couples and I love to be part of a happy couple. It makes me grateful everyday. Which brings me to banana pancakes.
Can’t you see that it’s just raining?
Ain’t no need to go outside…But, baby, you hardly even notice
When I try to show you this
Song is meant to keep you
From doing what you’re supposed to.
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now…
Since I first heard Jack Johnson’s sexy, sweet tune I’ve wanted to try banana pancakes. But what are they exactly? I don’t know what they are in the Johnson household, but I love Chef Ed Kenney’s take on them from the article, Island Time with Jack Johnson, Chef Ed Kenney, and Surfer Kelly Slater in the July issue of Bon Appetit. And it’s not just the pancakes that are swoon worthy: the story of MA’O Organic Farms is laudable, the party setting enviable, and the menu mouthwatering.
Kenney’s banana pancake recipe is a cross between a traditional pancake (like these Banana Oatmeal Pancakes) and crepe and is served with homemade pineapple marmalade and whipped, lightly sweetened Crème Fraîche. I’ve mentioned before that Keith isn’t always a pancake fan, something about ‘like swallowing a blanket,’ but these he loved.
So the next time you’re in the mood for a lazy morning (or evening) with your sweetie or anyone you love, you’ll know just what to make.
When the whole world fits inside of your arms
Do we really need to pay attention to the alarm?
Wake up slow, mmm mm, wake up slow…
How to Make Banana Pancakes:
Step 1:
Whisk together sugar and crème fraîche and thinly slice bananas; set aside. Preheat oven to 200°F. Melt 2 tablespoons of butter in a small saucepan then whisk together banana pancake ingredients, including melted butter in a medium bowl.
Step 2:
Heat crepe pan or non-stick skillet over medium-high heat until hot. Add butter and swirl to coat. Add 1/4 cup banana pancake batter and swirl into a thin, even pancake. Arrange several banana slices on top. Cook about 2 minutes until top looks mostly dry (reduce heat if pancake seems to be cooking too quickly). Carefully flip and cook about one minute more. Fold into quarters with a spatula and transfer to a baking sheet and cover loosely with foil. Place in the preheated oven to keep warm while you cook the remaining pancakes. Repeat process, transferring finished pancakes to the oven as you work.
Step 3:
Serve banana pancakes with sweetened crème fraîche and crushed pineapple or pineapple marmalade.
Banana Pancakes Recipe Video
Banana Pancakes
Ingredients
Whipped Crème Fraîche
- 1/2 cup crème fraîche or full-fat sour cream
- 2 teaspoons natural cane sugar
Pancake Batter
- 1 cup all-purpose flour 120g
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 6 tablespoons unsalted butter divided
- 2 ripe bananas peeled, sliced into thin rounds
Pineapple Marmalade (optional – you can also use canned crushed pineapple)
- 1/2 lemon thinly sliced, seeds removed
- 3 cups finely chopped pineapple about 1 medium pineapple
- 1/2 cup sugar
Instructions
Whipped Crème Fraîche
- Whisk the crème fraîche and sugar in a medium bowl until thick, 2 minutes or so.
To make the Banana Pancakes:
- Preheat oven to 200°F.
- Melt 2 tablespoons butter in a small saucepan.
- In a medium bowl, whisk flour, salt, egg, milk, 2 tablespoons melted butter, and 1/2 cup water just until smooth.
- Heat crepe pan or medium non-stick skillet over medium-high heat until hot; add 1 1/2 teaspoons butter and swirl pan to coat. Scoop 1/4 cup batter into pan and gently swirl to create a thin layer; arrange several banana slices on top.
- Cook pancake for about 2 minutes or until bottom is golden brown and top looks nearly dry. Watch the level of heat and reduce it if the pancake starts to burn.
- Carefully flip the pancake and cook until it sets and bananas turn golden brown, about 1 minute more. Lift edge with a spatula and fold in half, then lift from edge to fold into quarters. Transfer pancake to a baking sheet and cover loosely with foil. Place in the preheated oven to keep warm while you cook the remaining pancakes.
- Repeat process, transferring finished pancakes to the oven as you work.
To make the Pineapple Marmalade (optional):
- In a medium saucepan, bring lemon slices, pineapple, sugar, and 1/2 cup water to boil. Reduce heat and simmer for about 45 minutes, until pineapple and lemon are soft and translucent. Let cool and then transfer to a pint jar. Refrigerate. (You can make the marmalade up to 2 weeks in advance.)
Liz says
May 8, 2018 at 6:47 amLove the long history you have with your husband!! So sweet! And the combination of bananas and pineapple make these pancakes totally unforgettable! YUM!
Marissa says
May 9, 2018 at 10:35 amaww…thank you, Liz!
annie@ciaochowbambina says
May 7, 2018 at 7:04 amYour story is as sweet as these pancakes and marmalade! These are the stories I love! And the pancakes too! 🙂
Marissa says
May 9, 2018 at 10:38 amSo sweet, Annie. Thank you!
David @ Spiced says
May 3, 2018 at 4:37 amWhat a great story, Marissa…and not schmoopy at all! 🙂 I also love that you included ‘the big tire’ in the story. Haha! But fast forward a bit from those playground days, and we land on these banana pancakes. What a delicious idea! And the pineapple addition? Pure genius. These would be perfect for a summer weekend morning! In fact, I might just have to do that after we get back from vacation. Hope you guys are having fun on yours!
Marissa says
May 9, 2018 at 10:39 amThat big tire started it all, haha! 🙂 Thanks, David!
Mary Ann | The Beach House Kitchen says
May 3, 2018 at 4:18 amLove the story how you guys met. And wow, these pancakes sound delish. And I’d have to make the pineapple marmalade too. The combo sounds delicious Marissa!
Marissa says
May 9, 2018 at 11:04 amThanks, Mary Ann! It’s such a delicious combo! Glad you’re up for making the marmalade too! 🙂
Dawn - Girl Heart Food says
May 2, 2018 at 6:13 pmSo sweet!! I loved reading how you guys met!! So neat that these are a mix between pancake and crepes….best of both worlds for sure! Big plate of these, side of bacon, coffee and that’s one perfect Saturday morning 🙂
Marissa says
May 9, 2018 at 11:06 amooh, I love how you think, Dawn! 🙂
Cheyanne @ No Spoon Necessary says
May 2, 2018 at 5:16 pmWhen I saw this video on Facebook I immediately thought of Jack Johnson and the song has now been stuck in my head for hours!!! Lol! Good thing I really like that song. 😉 It IS sweet how you and your hubby met!! And yes, I really do think it’s sweet!! Just like these pancakes! Love ’em! Pinning!!!
Marissa says
May 9, 2018 at 11:07 amhaha…it’s a pretty catchy tune for sure!! Thank you, Cheyanne!
Kevin O'Leary says
May 2, 2018 at 4:21 pmI think the story is lovely, and the pancakes look amazing!
Marissa says
May 9, 2018 at 11:08 amThanks so much, Kevin!
Giovanna says
August 10, 2013 at 1:41 amTomorrow will be Sunday, I’ll prepare banana pancakes for a special breakfast for my family!!! I remember when I asked you how you met Keith, and I thought your story was so sweet!!!
Marissa says
August 11, 2013 at 5:54 pmAww, thanks Giovanna! I hope they love the pancakes…xo
Paula @ Vintage Kitchen Notes says
August 7, 2013 at 10:07 amApple and banana pancakes were one of THE restaurant desserts decades ago here. Caramelized fruit, thin pancake batter and vanilla ice cream on top. I haven´t eaten or made them in well, decades! This idea with pineapple sounds even better! I would add caramel of course..jaja. I´m going to make the marmalade, sounds amazing and there are so many imported fresh pineapples here now!
Marissa says
August 11, 2013 at 5:53 pmYes, caramel please. It would make these a great dessert!
Colo says
August 7, 2013 at 7:22 amMarissa your story is a lot like ours…
First loves in high school. We dated for 1 year 1 month & 1 day, which included a month in Spain as exchange students. We broke up for 7 years and then got married. I called her out of the clear blue and said I will be home for Christmas and I am going to ask you to marry me. She hung up on me, but said yes when I came home! That will be 35 years ago in October. My sweetie’s b’day the 1st, mine is the 5’th and our anniversary is the 7th. Love older women ????!
BTW – I have making banana pancakes since that song came out. I like to add crush walnuts.
Marissa says
August 11, 2013 at 5:53 pmI thought there was something special about the two of you. What a great story! I’d love to hear more from Janet about hanging up and then saying ‘yes’!
Walnuts sound like a natural addition to me!
Lorraine @ Not Quite Nigella says
August 6, 2013 at 7:35 pmMarissa, I’ve got to make this pineapple marmalade! It looks amazingly good! 😮 And I thought the story of how you met was really sweet! LOL at “swallowing a blanket”-I’ve never thought of pancakes or crepes that way 😛
Marissa says
August 11, 2013 at 5:51 pmThe marmalade is so good – I keep finding ways to add it to things (sometimes to my mouth, straight from the jar. 🙂