Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
½ tsp cinnamon
4 bananas, overripe
2 eggs, medium
1 cup yogurt
⅓ cup butter, melted
⅓ cup brown sugar
1 tsp vanilla
⅔ cup chocolate chips, optional, add more for garnish
⅔ cup walnuts, chopped and toasted, add more for garnish
maple syrup, optional
Preparation
Sift together the flour, baking powder, salt, baking soda, and cinnamon in a large bowl. Mix to combine.
Mash bananas in a medium bowl with a fork. It should measure 1½ cups.
Whisk in eggs, yogurt, butter, brown sugar, and vanilla.
Fold in the flour mixture until just combined then stir in the chocolates and walnuts.
Heat a large non-stick frying pan over medium then pour heaping ⅓ cup portions of batter into pan.
Spread into 3-inches rounds and cook for about 3 minutes until bubbles form on top and edges begin to brown. Adjust heat to medium-low if browning too quickly.
Flip and continue cooking for another 3 minutes until the bottoms of pancakes are golden. Transfer to a plate and repeat with the remaining batter.
Serve banana bread pancakes with maple syrup, chocolate chips, and walnuts.
