Food Recipes Skillet Banana Pancake 4.5 (41) 1 Review When you’ve got a full house, pancakes always seem like a great idea. That is, until you’ve spent the morning standing over a hot stove doling out batch after batch. Enter this dessert-like skillet pancake, a solution that means the cook gets to eat along with everyone else. This recipe takes the classic brunch treat to the next level with banana in the batter and caramelized bananas on top. And while you’re at it, a shower of toasted coconut, whipped cream (yes, really!), and maple syrup mean this dish will be one to remember. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on August 17, 2020 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 35 mins Yield: 6 serves Ingredients 3 medium bananas 5 tablespoons melted coconut oil, divided ¼ cup plus 1 tablespoon granulated sugar, divided 2 large eggs 1 ½ cups buttermilk 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt ¾ teaspoon baking soda ¼ teaspoon ground nutmeg 1 cup coconut chips Pure maple syrup, for serving Whipped heavy cream, for serving Directions Preheat broiler with rack 6 inches from heat. Slice 2 bananas in half lengthwise and place, cut sides up, on a rimmed baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 tablespoon sugar. Broil until golden brown, 3 to 4 minutes. Set aside. Set oven temperature to 400°F. Mash remaining banana in a large bowl. Add eggs, buttermilk, vanilla, and 2 tablespoons oil; whisk until combined. Whisk flour, baking powder, salt, baking soda, nutmeg, and remaining ¼ cup sugar in a separate large bowl. Add mashed banana mixture to flour mixture and stir until just combined (do not overmix). Heat remaining 2 tablespoons oil in a 12-inch cast-iron skillet or oven-safe nonstick skillet over medium-high. Scrape batter into skillet, gently spreading to edges with a rubber spatula. Reduce heat to medium; cook, shaking skillet back and forth to distribute batter, until pancake bubbles around edges, 5 to 6 minutes. Arrange broiled bananas on top, cut sides up. Bake until pancake is puffed and set, 10 to 15 minutes, rotating halfway through. Spread coconut chips on a baking sheet and bake until just golden, about 3 minutes. Sprinkle pancake evenly with coconut and drizzle with maple syrup. Serve with whipped cream. Greg DuPree Print