Ingredients
- 4 large, ripe bananas, plus sliced bananas for serving
- 4 oz [115 g] cream cheese, at room temperature
- ¼ cup [60 ml] maple syrup
- ¼ cup [60 ml] milk
- 1½ cups [210 g] all-purpose flour
- 2 tsp baking powder
- ¾ tsp ground cinnamon
- ½ tsp salt
- 1½ cups [360 ml] buttermilk
- ½ cup [70 g] canned crushed pineapple, drained
- 1/3 cup [65 g] sugar
- 1 large egg, beaten
- 3 Tbsp liquid coconut oil, plus more for cooking the pancakes
- Pineapple slices for serving (fresh or canned)
- Chopped nuts for serving
How to Make It
- Preheat the oven to 350°F [180°C]. Line a baking sheet with aluminum foil or parchment paper. Peel the bananas and split two of them in half, lengthwise. Place on the baking sheet and roast until they’re soft and very tender, about 20 minutes. Remove from the oven, and lower the oven temperature to 175°F [80°C].
- Transfer the roasted bananas to a food processor and add the cream cheese, maple syrup, and milk. Process until smooth and creamy, and transfer to a serving dish.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. In a medium bowl, stir together the buttermilk, crushed pineapple, sugar, egg, and the 3 Tbsp of coconut oil. In a small bowl, mash the remaining 2 bananas until they are smooth and almost liquefied. Add the mashed bananas to the buttermilk mixture, and stir to mix evenly. Add the wet ingredients to the bowl of dry ingredients, and stir just until smooth.
- Place a large skillet over medium heat and grease with a little coconut oil. For each pancake, ladle about ½ cup [120 ml] of the batter onto the hot pan and cook until bubbles appear on the surface and the edges look a little dry, about 3 minutes. Flip and cook for an additional 2 to 3 minutes on the other side. As the pancakes are done, transfer to a clean baking sheet, cover with foil, and keep warm in the oven. Serve the pancakes hot with the banana cream and the pineapple slices, chopped nuts, and sliced banana.
