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BANANA CREPES, THIN AMERICAN FRENCH STYLE BANANA PANCAKES

This easy-to-follow American-French style banana crepe recipe uses baking powder to create soft, light, and fluffy crepes that can be enjoyed plain or with your favorite fillings. While traditional American pancakes often include baking powder for fluffiness, and classic French crepes are typically thin and delicate without it, this recipe blends both styles for the best of both worlds. The result is delicious, homemade banana crepes with a lightly airy texture—perfect for breakfast or brunch!

INGREDIENTS

  • 1 large ripe banana
  • 2 large eggs
  • 1 ½ cups whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons olive oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 2 tablespoons sugar

INSTRUCTIONS

  • In a blender, combine all the ingredients and blend until you achieve a smooth, slightly runny batter. If blending everything at once is difficult, first blend the banana with ½ cup of milk, then add the remaining ingredients and blend again.
  • Heat a non-stick pan over medium-low heat. Pour in two ladles of batter and spread it evenly.
  • Cover the pan with a lid and cook for about a minute. Once holes appear on the surface and the crepe is fully cooked, it’s ready to serve. These crepes do not need flipping, but you may flip and cook the other side if preferred.
  • Transfer the crepe to a serving plate and repeat with the remaining batter.
  • Serve warm, either plain or with your favorite toppings and fillings. These crepes are naturally sweet from the banana and sugar, making them delicious on their own. You can also spread butter inside and roll them up or add fillings like chopped nuts, cream cheese, fresh strawberries, banana slices, jam, honey, or maple syrup.

NUTRITION (PER SERVING)

  • Calories: 165 kcal
  • Carbohydrates: 21g
  • Protein: 5g
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 57mg
  • Sodium: 41mg
  • Potassium: 208mg
  • Fiber: 1g
  • Sugar: 8g
  • Vitamin A: 160 IU
  • Vitamin C: 1.5 mg
  • Calcium: 84 mg
  • Iron: 1.1 mg

Enjoy these soft and fluffy banana crepes for a delightful breakfast or brunch! 

BANANA CHOCOLATE CHIP MUFFINS

These soft and delicious banana chocolate chip muffins are a breeze to make whenever you have ripe bananas on hand. They’re my kids’ favorite homemade treat—they always have fun seeing who gets the most chocolate chips in their muffin!

INGREDIENTS (MAKES 12 MUFFINS)

  • 1 ¾ cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ½ cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • ¾ cup semisweet chocolate chips

DIRECTIONS

  • Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, mix the oil, yogurt, egg, and vanilla until well combined. Stir into the dry ingredients until smooth.
  • Gently fold in the mashed bananas and chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake for 22 to 25 minutes, or until the tops spring back when lightly pressed.
  • Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Enjoy your homemade banana chocolate chip muffins!