How to make banana pancake casserole

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Bananas are delicious and healthy, too, but they go bad all too quickly. When they do, one first course of action is to turn them into banana bread, but that becomes boring after awhile. If you've got some very ripe bananas looking up at you from the fruit basket, try the recipe below instead. It's kind of like banana bread but different enough to keep things interesting.
If you really like banana-flavored baked goods, use two ripe bananas. If you are less of a fan, just use one. You'll still get a lot of flavor from the dish. The recipe is enough to make four small servings or two larger ones. It's so easy to whip together it makes for a filling quick breakfast on busy mornings.
Cooktop Cove
Banana Pancake Casserole
2 to 4
5 minutes
30 minutes
35 minutes
2 ripe bananas
1 egg
2 tablespoons vegetable oil
3/4 cup almond milk
1 cup flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pecans, roughly chopped
Preheat oven to 375 degrees F and lightly grease a 9-inch cake pan.
In a medium-sized bowl, mash the two bananas together. Add the egg, oil and almond milk and whisk everything together.
Mix the flour, brown sugar, baking powder and salt and whisk everything together.
Add the pecans and stir them around in the flour mixture. (this will prevent them from sinking to the bottom of the pan.)
Add the wet ingredients to the dry ingredients and stir to incorporate all ingredients. Pour into the prepared pan.
Place the cake pan into the preheated oven and bake for 25 minutes, until the pancake has risen and is golden brown.
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