I had a bunch of bananas that were overripe. What do you do with a bunch of overripe bananas? I could make Baked Bananas: Part 2, but at most, for two people, you would only need 4 bananas. I had about 8. So, I figured, Crepes are super easy to make, I bet I could do something similar. So, my idea was to mash up the bananas and then kinda coat them in rice flour (like you would the baked bananas) and then put them in a pan with some coconut oil. Flip after the first side is browned. Doesn't sound too difficult, eh? 

Ingredients:
6-8 Bananas, overripe
1-2 c. Rice Flour
Lemon Juice (optional)
Honey (optional)
Cinnamon (optional

Directions:

• Mash up the bananas in a bowl
• Add about a cup of rice flour to the bananas as they are being mixed (prepare for little floury explosions)
• Preheat the coconut oil in a pan
• Put some rice flour in your hand and scoop some banana on top of it. 
• Cover the banana in your hand in rice flour
• Brush off any extra rice flour and make sure the banana is covered enough to make a non sticky to the touch glob
• Put glob (which should resemble a pancake) in the pan and let it brown. 
• When the bottom side has browned, flip it. 
• When it has browned on both sides, it is done. 
• Serve with lemon juice, honey, and cinnamon if it pleases you. 

Notes:
As you can see from the first picture, the banana was way too sloppy to just coat in rice flour. So, I added a bunch of flour in with the banana, and then coated it as well. 

These took forever to make. I made 6 and got bored with making them, so I made a "banana cake"... which is where I basically put the ricey banana flour in a cast iron pan with some coconut oil to keep it from sticking. It wasn't nearly as good as these pancakes. I don't recommend doing it that way. 

Also, this is gluten-free, vegetarian, vegan, and most other dietary restrictions-an.

Review:
The taste was good on the individual pancakes, but they were really quite time consuming. I mean, it wasn't too terrible, pancakes take a while as it is, and I rarely have the patience for them. But, if you have the patience and the leftover bananas, give it a go! I'm sure regular flour would work too, but I can't have wheat flour, so I used the rice flour. 

These were super tasty. TC gave them a 5 with the lemon juice. He said the honey might be overkill. 

I gave them a 4.5 with the lemon juice, but I liked the honey and cinnamon. 

Total Score:
5

Since I loved the way the previous bananas tasted, I made them again tonight. A wild success. 

Ingredients:
1 medium- large Banana
Flour or some kind of starch (we used rice flour)
1 tbsp Coconut Oil
2 tsp Honey
Cinnamon

Directions:

• Cut bananas in half, lengthwise. 

(it's important to note that I smelled them burning, but they weren't actually burnt. Just keep an eye on them)

• They weren't done as well as I wanted them to be, so I flipped them over. This step is optional. 
  
• Serve

They looked so pretty in the pan, but they didn't plate very well. 

Notes: 
We served it up with some failed coconut whipped cream. Usually, when I chill the coconut milk so that the liquid and the cream separate, the liquid and the cream actually separate. Not so this time. I don't know what happened. 
Then, when I went to filter the water out with chemistry paper which has worked so well in the past, it wouldn't filter. So, I just put the whole can in the mixer and let it whip. It won't hold a peak, but it tastes good. 

I think these would also be really good with a couple drops of lemon. 

Review:
Mess factor was the flour and the fact that I make messes all the time. It was minor this time, thank goodness. I gave TC a piece and he said, "I give it a 4. It would go well with vanilla ice cream". I told him I would make coconut whipped cream with vanilla. Once he had those two together, he gave it a 5. 

I give it a 5 without the whipped cream. The whipped cream is just a bonus for me. When we finished our bananas, we both seriously contemplated making more. Unfortunately it's 2300 and that's a little too late tonight to be baking bananas.

Total Score:
5


Update 01162014:
I decided to have TC try to make this recipe with a few differences. I had him cut the banana in the peel to see if that would be easier. 

It wasn't.

Update 01202014:
I got to be a guest cook in someone else's kitchen, It was exciting. I didn't, however, have my cast iron with me. I tried to make these in a glass casserole. They did not crisp. I don't recommend that method. I ended up frying them up in a skillet, and they were delicious, but I liked them better in the cast iron. 

The bananas from the glass casserole are on the left, you can see that the rice flour is soggy and not crisp. I decided to experiment on them and served them with a few drops of lemon juice on top. Everyone said they liked, and would like it more if they were crispy. I agree. I think the lemon makes them a little bit better. 

The bananas on the right were fried in a skillet and not served with lemon. They were still delicious. 

This sounded most delicious to me, so I had to try it. If I ever want sweets (which isn't often) it always happens at night. Our bananas were overripe, so I figured that would be the perfect time to try them. 

Ingredients:
1 medium Banana 
2 tsp Honey
Cinnamon

Directions:

• Cut bananas in half, lengthwise
• Preheat oven to 400°F
• Place the banana in an ovensafe dish 
• Bake, covered for 10-15 minutes

Notes:
This recipe originally came from Skinny Taste
I generally am not concerned about how my plate looks as long as the food is tasty. The coconut whipped cream in the picture above is pretty ugly looking, but it tastes soooo good. 

I really wanted these to be crispy, and they were not. They were, however, quite delicious. Next time I will try something else to see if they crispify better. There will be a next time. Actually, I think tonight will be the "next time"!

I have a tendency to not measure things. I didn't measure the honey, and I think I ended up using too much. To cut back on the bite from the honey, I made a coconut whipped cream. 

Review:
This time around was a little too soft and a little too sweet (we're talking about baked bananas here, nothing else). I am looking forward to making this again, and the taste was awesome. I couldn't eat three whole bananas so I put some in the fridge for the next day. For some reason, I was surprised that they had turned brown, but that's what bananas do. They were still tasty. I will give them a 4 this time around. TC says, "Too sweet and kinda mushy" and he gives it a 3. 

Total Score:
3.5