Pancake Banana Bread with Cocao Nibs, Coconut and Walnuts
To me, my kitchen is my stage and my ingredients are my cast of characters. Whenever I look in the pantry or fridge, I take stock of all of the characters I have and how they will interact with each other and then throw them together to see what works. 👩🏻🍳✨⚡️
This form of improv allows for me to play with flavors, spices and textures to come up with creations such as my pancake banana bread with cocoa nibs, coconut and walnuts 🍌🥥🍫😋
The inspiration for this creation came from wanting to make the most of some sad looking bananas and seeing that I only had pancake mix on hand to bind them together.🥞🥞🥞
This is what cooking is all about! Trying new things, making adjustments and following your tongue👅
Ingredients:
2 cups mashed very ripe bananas (3 large)
1/4 cup maple syrup
1/4 cup oat milk
3 tablespoons coconut oil
1/2 teaspoon vanilla extract
3 eggs
2 2/3 cups Arrowhead pancake mix
1/2 cup chopped walnuts
1/4 cup coconut flakes
1/4 cup cocoa nibs
Instructions:
Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
Stir bananas, maple syrup, oat milk, coconut oil, vanilla and eggs in large bowl. Stir in pancake mix, nuts, cocoa nibs and coconut flakes. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 3 days
