Banana Cream Pie Pancakes

Weekend breakfast? Yes, I think I can get by with these once in awhile. I realized this morning that They are reminiscent of a little bite of banana cream pie, but with many less calories.If I weren't already trying to cut some calories, I would have whipped up a little banana-cream egg custard to serve on top---no syrup needed! Yummmmm!

Banana Cream Pie Pancakes

Ingredients:

1 1/2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1 & 1/3 cup whole cream

1/4 cup Dark Rum

2 large eggs

1 teaspoon pure vanilla extract

3 teaspoons melted unsalted butter

2 ripe banana, diced

1 ripe banana for blending with cream

½ cup toasted Coconut flakes

Directions:

Begin by mixing dry ingredients together-set aside. In a blender, combine cream & 1 banana together-blend. Melt butter, & when cool whisk together with sugar, vanilla, and rum. Add eggs, and egg whites one at a time. Add wet & dry ingredients together, and then fold in chopped banana. Cook over a greased skillet over medium heat. Serve topped with sliced bananas and a little whipped cream & toasted coconut.

Banana Bread

2 & ¼ cup flour

1 & ¼ teaspoon baking soda

1 & ¼ teaspoon baking powder

¼ teaspoon salt

1 tablespoon vanilla

½ bag crushed walnuts or pecans

1 cup brown sugar

1 cup white sugar

2 eggs

2 sticks real butter softened

6-7 ripe bananas

**Combine all dry ingredients into a medium bowl-set aside. In a large mixing bowl cream butter and sugar, then add eggs one at a time, beat. Mix all wet and dry ingredients together and blend in bananas.

Grease 2 large loaf pans. Bake at 350 degrees for approx. 25 minutes.