Pecan Banana Recipe

Prepare dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Mash banana

Peel and mash the ripe banana with a fork until mostly smooth with a few small lumps remaining. Set aside.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the egg, whole milk, melted butter, mashed banana, and vanilla extract until smooth and homogenous.

Make batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined. The batter should be slightly lumpy; do not overmix. If batter seems too thick, add up to 2 tablespoons of milk.

Rest batter

Let the batter rest for 5 minutes while you prepare the pecans and skillet. Resting helps the baking powder activate and yields fluffier pancakes.

Toast pecans

Heat a dry skillet over medium heat. Add the chopped pecans and toast, stirring, for 2–3 minutes until fragrant and lightly browned. Transfer pecans to a small bowl to stop cooking.

Heat skillet

Wipe the skillet clean and return to medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (oil helps prevent burning). Allow butter to melt and foam but not brown.

Cook pancakes

Pour 1/4 cup portions of batter into the hot skillet, spacing them apart. Sprinkle a tablespoon of the toasted chopped pecans over each pancake immediately so they adhere. Cook until bubbles form on the surface and edges set, about 2–3 minutes. Flip and cook the second side for 1–2 minutes until golden and cooked through. Repeat, adding more butter to the skillet as needed between batches.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest.

Assemble

Stack pancakes on serving plates. Arrange extra banana slices on top or between layers as desired.

Drizzle chocolate

Generously drizzle chocolate syrup over the stacked pancakes and banana slices (about 1 tablespoon per serving, adjust to taste).

Garnish

Sprinkle remaining toasted chopped pecans over the top and dust lightly with powdered sugar if using. Serve immediately.