Sunday Brunch: Upside Down Banana Pancake

Upside down Banana Pancake

Serves 6

2 cups pf pancake batter (preferably Bisquick)

1 tsp. baking powder

1 tbsp. sugar

1/2 stuck of butter

3/4 cup pure maple syrup

1tsp vanilla extract

1/2 tsp. ground cinnamon

1 cup toasted chopped walnuts

3 large ripe bananas sliced into 1/4" slices

1 9" or 10" nonstick or cast iron skillet


Method of Preparation:


  1. In a bowl, prepare the batter and add the baking powder and sugar. DO not whip the pancake mix too much as a few small lumps give a nice texture. Set aside.
  2. Preheat the skillet in a 350 degree oven and add the butter and let it melt. Carefully remove the skillet using oven mitts or a towel.
  3. Pour the maple syrup and cinnamon and vanilla and stir. Add the chopped walnuts
  4. Arrange the bananas on this mixture in a single layer neatly.
  5. Quickly pour the pancake batter over the bananas and spread to cover.
  6. Place in the middle rack in the oven and bake for approx.. 30 min or until the pancake is firm.
  7. Remove the pan from the oven and let sit for 5-6 min to set. Run a knife around the edges of the pan to loosen the pancake and place a slightly larger dish on to and flip over. If you want dust with powdered sugar.