Mango And Banana Pancakes Recipes

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BANANA PANCAKES RECIPE BY TASTY

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4



Banana Pancakes Recipe by Tasty image

Steps:

  • In a bowl, mash bananas.
  • Mix in the egg, then vanilla and cinnamon.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

MANGO-BANANA BREAD

My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!

Provided by sara therese

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14



Mango-Banana Bread image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
  • Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
  • Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Nutrition Facts : Calories 357 calories, Carbohydrate 43.4 g, Cholesterol 77 mg, Fat 19.1 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 332.8 mg, Sugar 24.8 g

1 mango - peeled, seeded, and chopped
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¾ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
1 ¼ teaspoons vanilla extract
½ cup mashed banana
½ cup toasted shredded coconut
¼ cup chopped walnuts

MANGO-BANANA SMOOTHIE

I love mangoes and fresh fruit. This is awesome to make and pack to have with you around town in a bottle, or just have for breakfast anytime.

Provided by Sixx

Categories     Breakfast and Brunch     Drinks

Time 5m

Yield 2

Number Of Ingredients 4



Mango-Banana Smoothie image

Steps:

  • Combine the banana, mango, yogurt, and juice in a blender; blend until nearly smooth.

Nutrition Facts : Calories 135 calories, Carbohydrate 30.4 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 38.7 mg, Sugar 21.7 g

1 banana
½ cup frozen mango pieces
⅓ cup plain yogurt
½ cup orange-mango juice blend

HEALTHY BANANA PANCAKES RECIPE BY TASTY

Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon

Provided by Mercedes Sandoval

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 5



Healthy Banana Pancakes Recipe by Tasty image

Steps:

  • Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
  • Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  • Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
  • *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
1 teaspoon cinnamon

MANGO AND BANANA PANCAKES

i won a medal in a competition for this recipe.I think you should use a flat top non stick portable griddle.if it is for a special day polverize and put in squeeze-able bottle and make a shape if desired [means use a squeze bottle instead of a ladle to be able to make a shape].

Provided by chef monika

Categories     Breakfast

Time 22m

Yield 14 pancakes, 7 serving(s)

Number Of Ingredients 9



Mango and Banana Pancakes image

Steps:

  • mix the ingredients together in a large bowl.
  • add some butter to a non stick pan.
  • ladel some batter onto surface.
  • flip when starts to have small bubbles.
  • put whipped cream for prep. and some butter,syrup[or podered sugar]on top if wanted.
  • serve.

2 cups Bisquick baking mix
1 cup milk
2 eggs
2 mangoes (any kind i like to use alphonso and phillipino)
1 large banana
syrup
whipped cream
butter
powdered sugar

MANGO PANCAKES

These are perfect on a weekend morning, and are pretty easy. You can also puree a second mango with some sugar for sauce/syrup on top.

Provided by mplsgirl

Categories     Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10



Mango Pancakes image

Steps:

  • Spray skillet and heat to med heat.
  • Mix all ingredients together in a large bowl, and add a few spoonfulls at a time to make the pancakes.

1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 egg
1/4 cup oil
1/4 cup butter
1 1/4 cups milk
1 mango, diced
3/4 cup sugar

MANGO-BANANA CAKE

Categories     Cake     Fruit     Dessert     Bake     Cream Cheese     Banana     Mango     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17



Mango-Banana Cake image

Steps:

  • Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans. Dust pans with flour; tap out excess. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat butter and egg yolk in large bowl until well blended. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Beat in dry ingredients alternately with mashed bananas in 3 additions each. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool. Place 1 cake layer on platter. Spread 3/4 cup Cream Cheese Frosting over top. Spread half of Mango Curd over frosting. Top with second cake layer. Spread 3/4 cup Cream Cheese Frosting over. Spread remaining half of Mango Curd over frosting. Top with third cake layer. Spoon 3/4 cup frosting into pastry bag fitted with large star tip. Spread remaining frosting around sides and over top of cake. Pipe frosting around top edge of cake. Arrange mango slices around top edge of cake. Garnish cake with mint. (Cake can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)

2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg yolk
1 cup sugar
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup mashed ripe bananas
Cream Cheese Frosting
Mango Curd
1 mango, peeled, pitted, thinly sliced
Fresh mint sprigs

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #pancakes-and-waffles     #breakfast     #easy     #beginner-cook     #kid-friendly     #grains     #dietary     #inexpensive     #toddler-friendly     #pasta-rice-and-grains     #taste-mood     #sweet     #presentation     #served-hot

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