BANANA FOSTER PANCAKES RECIPES

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BANANA OATMEAL PANCAKES RECIPE: HOW TO MAKE IT



Banana Oatmeal Pancakes Recipe: How to Make It image

These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 4

2 cups complete whole wheat pancake mix
1 large firm banana, finely chopped
1/2 cup old-fashioned oats
1/4 cup chopped walnuts

Steps:

  • Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts : Calories 155 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch.

BANANA PUDDING PIE RECIPE - PILLSBURY.COM



Banana Pudding Pie Recipe - Pillsbury.com image

Banana pudding in a pie shell—a perfect marriage of favorite desserts!

Provided by Pillsbury Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 6

1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
2 1/4 cups milk
1 box (6-serving size) banana instant pudding and pie filling mix
2 medium bananas, cut into 1/8-inch slices
24 vanilla wafer cookies
1 cup frozen (thawed) whipped topping

Steps:

  • Heat oven to 400°F. Bake pie crust as directed on package for one-crust baked pie shell. Cool completely, about 30 minutes. Reserve 8 vanilla wafer cookies; coarsely crush remaining 16 cookies. Set aside.
  • In large bowl, beat milk and pudding mix with whisk about 2 minutes or until thickened. Spoon 3/4 cup pudding into cooled pie shell. Top with half the crushed vanilla wafer cookies and half the banana slices. Repeat layers; top with remaining pudding. Cover surface of pie with plastic wrap. Refrigerate 3 hours to blend flavors.
  • Just before serving, remove plastic wrap. Top each serving with a dollop of whipped topping and a vanilla wafer cookie. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 290 , CarbohydrateContent 44 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 24 g, TransFatContent 1/2 g

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