Baked Banana Frittata Or Sweet Banana Omelette
Would make a lovely sweet with ice cream or cream, it would not be as healthy, but it would taste pretty good. Thank you for sharing with us. Thumbs up and Awesome. Thanks a bunch for your comment, vote and pin! This looks really good I love bananas. Voted up and pinned.
Thanks for your comments, everyone! I love bananas but I have come to realize banana's flavor changes with each dish. Thank you. Good article. Simple and looks delicious! Loved your alternative ideas too, nuts sounds good and coconut milk would be great with banana in this. Can't wait to try this, thanks!
Voted up, useful, awesome, interesting, shared and pinned! A sweet frittata, I love it! Simple and delicious. I'm not a huge fan of bananas, but it would be so easy to customize this concept. Thanks for the great recipe. This recipe for the banana frittata looks really good as well as simple and easy to make.
The images of the banana frittata look delicious and yummy. Now I want to try some. Great article and recipe for using ripe bananas. Thumbs up and shared. Oh my, this looks REALLY good. Can't wait to try it. You sure look like a professional baker to me. Delicious Baked Banana Frittata.
Thus, I have been working hard to put a GF version together that meets all the same criteria as the original (easy, fluffy, delicious, and foolproof), only minus the wheat. It turns out, this is an incredibly easy thing to do. You see, I spent a ton of time in that previous pancake article talking about the finicky nature of gluten, how it becomes rubbery and mushy if you even look at it wrong.
But the surprising thing about gluten free pancakes is that they don’t have any gluten! This means you can overmix and adjust ingredients to your heart’s content and it will never turn rubbery. In the pursuit of fluffy pancakes, this is a huge advantage. To achieve this magic, we’re using Bob’s Red Mill gluten free baking flour, which is a pre-mixed blend of garbanzo bean flour, potato starch, tapioca flour, sorghum flour, and fava bean flour.
This mix is easy to find and works great in this recipe. The combo of flours give these pancakes a wonderfully light and fluffy and slightly sweet taste. Call me crazy, but these might be even better than the wheat-based variety. Rather than using banana or xanthan gum or eggs to hold these pancakes together (binding is a huge issue in Gluten Free baking), we’re using a ‘flax egg’ which is 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Whisk these together in a bowl and set aside for 5 minutes to thicken.
Add the dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl and toss together with a whisk or fork. In a separate bowl, add the non-dairy milk and apple cider vinegar to create vegan “buttermilk.” Then add one tablespoon melted coconut oil, vanilla, and finally the ‘flax egg.’ Stir vigorously to integrate these ingredients.
Finally, pour the wet ingredients into the dry and stir together. If we were using gluten-based flour, this is where I would tell you to be careful of over-mixing, which would result in rubbery pancakes. But since there is no gluten, whisk thoroughly until no lumps remain. Just like the original pancake recipe, it’s essential that the skillet be very hot to ensure maximum fluffiness.
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