This was clearly an effort to make something similar to banana fritters without the deep frying, and w/ less frying altogether, and it ALMOST worked. The taste is pleasant if you add 1/4 t. ground cardamom. However bananas w/ their natural sugars & starch are just about the stickiest thing you can put in a pan, and flipping this gooey "frittata" is quite challenging. If you divide it into something more like pancakes, keeping the diameter no bigger than the length of your turner, change the milk to either buttermilk or plain yogurt, and add 1/2 t. baking soda, it just about works, but the bananas still tend to stick to the pan. Especially if you're like me and avoid non-stick cookware and use a well-seasoned griddle instead. I also think that the recipe would work better if the 2T. of oil were incorporated into the batter, and only some butter were used on the gridde. Even so, when you pour the batter onto a hot skillet to make a solid crust and then turn the temp down to cook it through, as you should, these things are still somewhat messy. I'd rather make a hi-protein version of banana bread (extra egg, some wheat germ). Kids like that too.
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This was clearly an effort to make something similar to banana fritters without the deep...