Sugar Bananas (also known as Ducasse) are a little shorter and rounder at the end than lady finger bananas. The skin is very thin and the banana is very dense, sweet and makes for a great pancake batter compared to the usual bananas found in western supermarkets (known as cavendish). I have posted a 2 ingredient banana pancake recipe before before using the cavendish type (see here) and in this post I’m using sugar bananas for the pancakes. The batter is a lot thicker resulting in a more authentic looking pancake (without the need for flour) and is so much easier to flip!
So a little fun fact – bananas don’t grow on trees! They are actually the worlds largest herb, with the trunk of the banana made from tightly wrapped leaves not wood. In Vietnam, we eat the the trunk, the blossom, the fruit (green and ripe) and use the leaves for cooking, wrapping and storing of food. How amazing is that?!
Bananas are a source of vitamin B6, C, fibre, magnesium and potassium. They also contain a protein called tryptophan which converts to serotonin (your happy hormone) that promotes relaxation and boosts your mood. Who needs MDMA when you can have a banana? 😉 They also make a great face mask (see my one ingredient face brightening mask recipe here and my 2 ingredient anti-aging face mask here) and the inside of a banana peel can help soothe mosquito bites (this really works, I’ve tried it!)
Sugar Banana Pancakes (Grain Free, Gluten Free and Sugar Free)
So back to these Sugar Banana Pancakes, they are sweet enough on their own and don’t need any syrup or honey. They are also great with berries, shredded coconut, cacao nibs or bacon!
SUGAR BANANA PANCAKES
(Grain Free, Gluten Free and Sugar Free)
Makes 10-12 pancakes (2 inch diameter)
Prep Time: 2 mins
Cook Time: 10 mins (depending how many you can fit in your pan)
You will need:
2 Sugar bananas (just ripe works best, that is yellow with no black spots)
I am a certified Holistic Health Coach and Mother of 3. My food awakening journey starts as a cross cultured kid growing up in South West Sydney in the 80’s. Arriving as a Vietnamese refugee and immersed in the many cultures that gathered around in the suburbs meant we travelled the world in one day with our palates.