- WHISK flour, baking powder, salt, baking soda and cinnamon in a large bowl.
- MASH bananas in a medium bowl with a fork. It should measure 1 1/2 cups. Whisk in eggs, sour cream, butter, brown sugar and vanilla. Fold into flour mixture until just combined. Stir in chocolate and walnuts.
- HEAT a large non-stick frying pan over medium. Spray with oil. Pour heaping 1/3-cup portions of batter into pan, then spread into 3-in. rounds. Cook until bubbles form on top and edges begin to brown, about 3 min. Adjust heat to medium-low if browning too quickly. Flip and continue cooking until bottoms of pancakes are golden, about 3 min. Transfer to a plate. Repeat with remaining batter. Serve banana bread pancakes with maple syrup, chocolate chips and walnuts.
Nutrition (per serving)
- 11 g,
- 58 g,
- 19 g,
- 2 g,
- 714 mg.
- Excellent source of
If you prefer your banana bread in loaf form, get our banana bread recipe here. (The same goes for our buttermilk pancake recipe.)