If you like banana bread and you like pancakes, I think you would love this recipe. This comes from Sarah Britton and her site, mynewroots. She continues to inspire me with subtle modifications of recipes I have been using for years.

Dry Ingredients:

1/3 cup walnuts
2/3 cup rolled oats
1 tsp baking soda
pinch of salt

Wet Ingredients:

1 very ripe banana
1 tsp vanilla extract
1 tsp olive oil
2/3 cup nut milk
2 tsp maple syrup

Toppings:

maple syrup
1 banana sliced
a handful of walnuts, chopped
extra-dark chocolate, grated (treat yourself)

Directions:

1. In a food processor, pulse walnuts until they resemble a sand-textured power. Do not over process or you will end up with walnut-butter. Remove walnut flour, add the oats, and pulse until you get a shaggy flour. Place walnut and oat flours in a large bowl. Add baking soda and sea salt and stir to combine.

2. Add all wet ingredients to the food processor and blend to combine.

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let the batter sit for 30 minutes at room temperature.

4. Heat a little coconut oil in a skillet and drop in 3 large spoonfuls of batter. Spread lightly with the back of the spoon to even out the batter. Turn the heat down to low. Let cook on the underside until the top is opaque, which will take more time than a regular pancake. check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crisp and brown (the middle can be a little moist).

5. Put the pancake on a baking sheet in a warm oven, and cover with some foil while you make more. This will also give them time to firm up a little in the middle. Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate.

This one bowl banana bread is a new household favorite. Feel free to throw in chocolate chips, sunflower seeds or other seeds as desired.

Ingredients:
1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Directions:
1. Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

2. Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

3. Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
 
Serves 10.

This easily lends itself to banana muffins. Pour the batter into a prepared muffin pan and bake for 15-20 minutes. The muffins will be done when you can poke a muffin in the middle with a toothpick and the toothpick comes out clean.

A similar version originally appeared on 101cookbooks.com

This goes down as the easiest banana bread ever!  I tend to make muffins out of this, but it does make a lovely afternoon snack!

Ingredients: 
​
1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Directions:

1. Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

2. Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.
​
3. Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
 
Serves 10.
PREP TIME: 10 MIN - COOK TIME: 50 MIN

This was delicious and very, very easy!  You can make ice cream with little effort and it's easy!  If you have a nut allergy, omit the almond butter.

Ingredients:
2 ripe bananas
1-2 tablespoons almond butter (or your preferred nut/seed butter)
1/4 teaspoon pure vanilla extract
pinch of fine sea salt

Directions:
​
1. Peel the bananas and break them into small chunks.  Place them in a sealed plastic bag in the freezer for at least 8 hours.

2. Remove the bananas from the freezer and let them thaw slightly (5 to 10 minutes).  In a food processor, combine the bananas, almond butter, vanilla, and salt.  Puree until smooth and creamy.  Serve immediately!