Monday, January 5, 2015

Banana Nut Pancake Casserole


 Breakfast is one of the most important meals of the day, it is also an opportunity for delicious food! Pancakes are a classic breakfast favorite everyone loves. However, no one loves standing next to the stove flipping the pancakes one by one as their guests gobble them all up faster than they can be made. 

Cookies can teach us a simple solution to this problem. Whenever I am in a rush while making cookies, I skip the rolling into same sized balls and make a full pan of cookie bars. Just as delicious and extra fast.

The same idea can be applied to pancakes. Just pour the whole thing into a casserole dish and bake the little cakes into a large pan of deliciousness. Pancakes are truly delightful with a topping, so just add those to the pan first. It's as easy as that!

There is a small part of me that asked after eating this "What is the difference between this outrageously good breakfast casserole and an upside down cake?" Before I could come up with an answer I reminded myself that questions so silly don't need to be answered before noon. 


1 1/2 cups milk
4 tablespoons vinegar
3 bananas 
1/3 cup sugar
1/2 cup nuts, chopped
3 tablespoons butter
2 eggs
4 tablespoons vegetable oil
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

First, combine the milk and vinegar in a small bowl. Let this set for about 10 minutes or until the milk has curdled. This helps the pancake top become really fluffy. Preheat your oven to 325 degrees.

 While you are waiting for the milk, slice the bananas and place them in a greased 9 X 13 pan. Then add the sugar and butter to the pan. Throw this in the oven for a few minutes while the oven has a chance to preheat. This will help create a sauce below the pancake. 

 After the banana mixture has had a chance to melt together, mix well and add the chopped nuts. Make sure the ingredients are spread evenly in the pan. 

Go back to the milk and vinegar mixture. Add in the remaining ingredients. Make sure to mix gently so the batter bubbles do not deflate. 

Spread the batter mixture over the banana nut layer evenly. Make sure you have your corners covered!

Bake this in a 325 degree oven for about 45 minutes to an hour or until a fork comes out of the cake fairly cleanly. If the top looks like it is getting too browned, cover the top with foil.

This is so delicious and perfect for entertaining. I served this with some bacon and it balanced the sweet flavors out really well. 

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