Banana & Peanut Butter Recipe
Make Banana & Peanut Butter Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Banana & Peanut Butter Pancake Batter
For Cooking & Serving
Method
Banana & Peanut Butter Pancake Batter
- 1
Prep dry ingredients
In a large mixing bowl whisk together the all-purpose flour (1.5 cups), baking powder (2 tsp), granulated sugar (2 tbs) and fine salt (1 tsp) until evenly combined.
- 2
Mash banana
Peel and place the ripe banana in a small bowl and mash with a fork until mostly smooth with a few small lumps remaining. Measure roughly 1/2 cup mashed banana (about 1 large banana).
- 3
Combine wet ingredients
In a separate medium bowl whisk together milk (1.25 cups), the large egg, melted unsalted butter (3 tbs), vanilla extract (1 tsp) and the mashed banana until well combined.
- 4
Incorporate peanut butter
Warm the 4 tbs of natural peanut butter for 10–15 seconds in the microwave or gently loosen it in a small saucepan over low heat until pourable but not hot. Whisk or stir the warmed peanut butter into the wet mixture until smooth and even. If the peanut butter is very thick, add 1–2 tsp milk to help incorporate.
- 5
Combine wet and dry
Make a well in the dry ingredients and pour the wet peanut-banana mixture into it. Stir gently with a spatula until just combined — some small lumps are fine. Do not overmix; overmixing produces tough pancakes. The batter should be thick but pourable; if too thick, stir in up to 2 tbs additional milk.
- 6
Rest batter
Let the batter sit 5 minutes at room temperature to hydrate the flour and warm slightly; this improves texture and helps the peanut butter meld.
For Cooking & Serving
- 7
- 8
Cook pancakes
For each pancake, pour 1/4 cup of batter onto the hot skillet, spacing them so they have room to spread. Cook until the surface forms bubbles and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as necessary to prevent burning. Repeat with remaining batter, adding a little more oil or butter between batches if needed.
- 9
Warm peanut butter for drizzle
Place 2 tbs peanut butter in a small bowl and warm in the microwave 10–15 seconds, stirring until smooth and pourable. If preferred, stir in 1 tsp warm water or milk to thin to a drizzling consistency.
- 10
Plate and garnish
Stack pancakes (2–3 per serving). Top with sliced banana, drizzle the warmed peanut butter over the stack and finish with 1–2 tbs maple syrup per serving. Dust lightly with powdered sugar if using.
- 11
Serve
Serve immediately while hot so the peanut butter drizzle remains fluid. Leftover pancakes can be cooled and refrigerated up to 2 days or frozen between parchment layers for up to 1 month.