I don’t think I know anyone who hates bananas. I mean, why would you?
Bananas are, along with dates and coconut, nature’s candy. They are energizing, super nutritious (high in fiber, natural sugars, plenty of vitamins and minerals), versatile, and incredibly delicious! Plus, you can have them for breakfast, a snack, or dessert – and they come in their own packaging. Sweet!
Plus, you can make things like banana frittatas! Wait… what?!
Yup, banana frittatas are the new banana spelt pancakes in my world. This awesome
little big guy is quick and easy to make, features super simple but delicious ingredients, and will fill you up for hours. A couple days ago, I knew I wanted eggs for breakfast (so much muscle-building, filling protein!). At the same time, I wanted something sweet because there was a beautiful speckled black banana on the counter. What to do?
There’s a 2-ingredient banana pancake recipe that’s been floating on the blogosphere for a while, and I’ve always wanted to give that a try but was afraid it’d be too runny. So… why not cook it like a frittata for more sturdiness and shape? YES!
This is such an easy non-recipe recipe that I’m almost embarrassed to share with you! But I will anyways. 😛
- Mash half an overripe banana.
- Whisk in two eggs, or one egg plus one egg white.
- Stir in 1/4 tsp ground cinnamon, pinch of salt, and 1/4 tsp vanilla.
- Slice the other half of the banana thinly and stir into the batter.
- Here, you can also add other mix-ins like flax seeds, chia seeds, hemp hearts, a scoop of yogurt or quark/ricotta, maple syrup, honey, other spices, chopped fruit, berries, oats, coconut, cocoa powder… the list goes on!
- Preheat the oven to 500 degrees (or a high broil).
- Heat coconut oil in an ovenproof skillet over medium-high heat and cook the banana frittata like an omelet, lifting the edges and allowing the uncooked egg to run underneath. When the sides are cooked, place the skillet into the oven and broil until the top is golden-brown.
- Slide out of the skillet onto a plate.
- Go crazy with toppings!
I used fresh berries, coconut chips, hemp hearts, and a sauce made of almond milk + yogurt + peanut butter. This breakfast is so satisfying and is a powerhouse of nutrition!
With one banana, two eggs, the spices above, and 1/4 tsp coconut oil for cooking, this simple 210g serving is 245 calories, 3.5g fibre, and 12.5g of filling protein. It is also low in sodium and high in numerous minerals, most notably riboflavin, selenium, and vitamin B6.
I think the best part about this breakfast is that you can make it in 10 mins – AWESOME for those busy mornings where you need more than toast or plain oats but don’t have enough time for pancakes. I truly urge you to give these a try if you have the ingredients and lots of toppings!
Have a happy weekend everyone 🙂