[dropcap]H[/dropcap]ow can something be a pancake and yet a muffin? This Frankenstein bake is something I whipped up when I had a craving for banana fritter balls that my Mum used to make and yet, couldn’t be bothered having to heat up a pan of hot oil to cook them in. The final result is a mad hybrid- the texture and taste of a banana pancake, but with a few spices and extra flour to make them a little sturdier, like a muffin. So with a little extra banana, a little less flour, and a few spices later, these not-quite muffins and not-quite pancakes came out of the oven and my tastebuds are 100% grateful.
You’ll need to preheat the oven to 200 degrees and the following:
3 over ripe bananas
1/2 cup of brown sugar
1/2 cup of plain flour
1/2 teaspoon of vanilla
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground ginger
A pinch of salt
A little bit of Orange zest (I used a quarter of an Orange)
Mash the bananas into a bowl, but make sure you leave some big lumps. Stir in the flour, salt and sugar until combined, then add in the spices, zest and vanilla. Give it one last fold!
Line a muffin tray with cases and scoop a heaping tablespoon into each cup.
Pop into the oven for 20-22 minutes, until just golden brown.
These aren’t going to rise much- they’ll be quite dense and gooey in the middle. By baking them in a muffin case and using a little extra flour, they hold enough shape without compromising on the texture and taste in the middle. It reminds me of the banana pancakes we ate pretty much everyday in Thailand; in fact, if I had any in the cupboard, I would have dipped these in Nutella!
So there you have it- a weird concoction that shouldn’t work but tastes wonderful!
Here’s the handy printable!