This 2 old bananas recipe turns your mushy, forgotten fruit into fluffy, savory pancakes—perfect for breakfast or a cozy dinner. These fluffy, golden pancakes use mashed bananas as a natural sweetener and binder, creating a tender, slightly caramelized texture that’s impossible to resist.
The secret lies in blending the bananas until smooth, ensuring no lumps disrupt the perfect batter consistency. What makes this recipe special is its versatility—vegan-friendly yet hearty enough to satisfy any appetite.
The pancakes absorb rich flavors from optional add-ins like sautéed mushrooms, spinach, or even crispy chickpeas, turning them into a savory masterpiece. No refined sugar is needed; the bananas provide just the right balance of natural sweetness and subtle earthiness.
By the time you stack them high with avocado slices, a drizzle of tahini, and fresh herbs, you’ll have a nutrient-packed meal that’s as delicious as it is resourceful.
The pancakes stay warm and fluffy while you assemble the toppings, making this the ideal dish for brunch or a quick weeknight dinner. Best of all, this recipe eliminates food waste while delivering restaurant-quality results. Let’s get cooking!
Ingredients for 2 old bananas
Eight simple ingredients transform overripe bananas into golden, fluffy savory pancakes—zero waste, all flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 whole | Mashed until completely smooth |
| All-Purpose Flour 🌾 | 1 ½ cups | Unbleached preferred |
| Plant-Based Milk 🥛 | 1 ¼ cups | Unsweetened almond or oat |
| Flaxseed Meal 🌱 | 2 tbsp | Ground flaxseed for binding |
| Baking Powder 🧂 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Nutritional Yeast 🧀 | 2 tbsp | For cheesy flavor |
| Olive Oil 🫒 | 1 tbsp | For cooking pancakes |
| Fresh Spinach 🥬 | 1 cup | Chopped, optional add-in |
| Mushrooms 🍄 | ½ cup | Sautéed, optional add-in |
| Avocado 🥑 | 1 whole | Sliced for topping |
| Tahini 🥜 | 2 tbsp | For drizzling |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
Those overripe bananas are the star—look for ones with brown spots (the riper, the sweeter). Trader Joe’s and Whole Foods often have perfect ones at the back of the produce section. The flaxseed is non-negotiable for binding—Bob’s Red Mill is my go-to brand. For the plant-based milk, unsweetened versions work best (almond or oat add subtle flavor). The nutritional yeast gives that cheesy kick without dairy—Bragg is the brand I always keep stocked. If you’re using the optional add-ins, sauté the mushrooms until golden and chop the spinach finely so it blends right in.
No flaxseed? Chia seeds soaked in 6 tbsp water works as a 1:3 ratio substitute. Short on spinach? Sautéed kale or zucchini adds great texture. Want extra protein? Fold in crumbled tofu or mashed chickpeas to the batter. The pancakes stay fluffy if you let the batter rest 10 minutes before cooking—trust me on this. For the toppings, avocado should be firm but ripe enough to slice easily. If your tahini is thick, thin it with a splash of warm water before drizzling.
These pancakes reheat beautifully—just pop them in a 350°F oven for 5-7 minutes to revive that fluffy texture. Store leftovers in an airtight container for 3 days in the fridge or freeze for 1 month. I like to portion them into single servings before freezing so I can just grab and reheat. The batter keeps in the fridge for 2 days, so make extra if you’re planning to use it over a few meals. The toppings? Keep the avocado separate until serving to prevent browning.
Why You’ll Love This Recipe
- No Waste Magic: I swear by this—those two overripe bananas that would otherwise end up in the compost? They’re the star here. The mash is thick, sweet, and gives this recipe that natural richness without needing extra sugar. Plus, flaxseed meal adds a subtle nuttiness that balances everything perfectly.
- One-Bowl Wonder: Honestly, I don’t even pull out the mixer. Mash the bananas, toss in the dry ingredients, stir, then bake. That’s it. The plant-based milk keeps it tender, and the baking powder gives it just enough lift so it doesn’t turn into a dense brick. Minimal effort, maximum satisfaction.
- Breakfast or Dessert?: Between us, this works for both. Serve it warm with a drizzle of maple syrup for a quick breakfast, or chill it overnight and slice into pancakes for a weekend treat. My kids ask for it after dinner sometimes—yes, even on a Tuesday night—and I never say no.
- Budget Breakthrough: This recipe costs me pennies per serving. Ripe bananas are free if you’re like me and ignore them until they’re spotted, flour is a pantry staple, and flaxseed meal stretches further than you’d think. It’s my go-to when I’m broke but still want something that tastes like I put in effort. (Spoiler: It does.)
Step-by-step instructions for savory pancake stack with zero waste
Turn those overripe bananas into fluffy, savory pancakes that taste like breakfast for dinner!
Make the Fluffy Pancake Batter
In a large mixing bowl, mash the 2 whole ripe bananas until completely smooth—no lumps allowed. This is your secret weapon for natural sweetness and moisture. Add the 1.5 cups all-purpose flour, 2 tbsp flaxseed meal, 1 tsp baking powder, 0.5 tsp salt, and 0.25 tsp ground black pepper. Stir until just combined, then pour in the 1.25 cups plant-based milk and mix again until smooth.
Here’s the thing—don’t overmix. You want a few small lumps in the batter; that’s how you get those beautiful fluffy pancakes. The batter should be thick but pourable, like heavy cream. If it’s too thick, add a splash more plant-based milk. Let the batter rest for 5 minutes while you prep the toppings—this helps the flaxseed meal activate fully for that perfect texture.
Cook the Savory Add-Ins
While the batter rests, heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add the 0.5 cup mushrooms and cook for 4-5 minutes until they release their moisture and start to brown. Toss in the 1 cup fresh spinach and cook for another 2 minutes until wilted. Remove from heat and set aside—these will be your pancake toppings.
I know it seems weird to cook the veggies separately, but trust me, this keeps your pancakes from getting soggy. The mushrooms will add an earthy depth that pairs perfectly with the nutty flavor from the nutritional yeast. Keep the cooked veggies warm while you cook the pancakes.
Cook Perfect Golden Pancakes
Heat a clean nonstick skillet over medium heat and add 1 tbsp olive oil (you’ll need to do this twice). Pour ¼ cup batter for each pancake—don’t overcrowd the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 1-2 minutes until golden brown.
This is the moment that matters: you want those pancakes to be golden on the outside but still soft in the center. If they’re browning too quickly, lower the heat slightly. Stack the cooked pancakes on a plate and keep them warm in a 200°F oven while you finish the batch. You should get about 8-10 pancakes from this batter—enough for a towering stack!
Assemble the Savory Pancake Stack
Start with a base of 3-4 pancakes on a plate. Spread 2 tbsp tahini over the top pancake—this adds that nutty, creamy richness that ties everything together. Layer the sautéed mushrooms and spinach over the tahini, then add another 3-4 pancakes. Repeat this layering until you’ve used all the pancakes.
Top with slices of the whole avocado and sprinkle with 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich flavors. Serve immediately while everything is warm and the avocado is still creamy. This stack is all about texture—crispy pancakes, creamy avocado, earthy mushrooms, and that perfect tahini finish.
Pro Tips For Making 2 Old Bananas
- Mash Bananas Thoroughly: Skip the chunky bits—press those bananas through a fork or mash them against the bowl’s side until smooth. Lumpy batter means uneven texture, and nobody wants a cake with surprise banana surprises.
- Mix Flaxseed Early: Combine the flaxseed meal with plant-based milk first, then let it sit for 5 minutes before adding anything else. I learned this the hard way—waiting makes the batter thicker and the final texture lighter, like a proper muffin should be.
- Don’t Overmix the Batter: Stir just until the flour disappears—overmixing turns these into tough, dense pancakes instead of fluffy, tender treats. Two or three gentle folds is all it takes.
- Test Doneness with a Toothpick: No guessing—stick a toothpick in the center and pull it out. If it comes out clean (or with a few moist crumbs), it’s done. A wet toothpick means more baking time, and nobody wants a gummy center.
Health benefits of this 2 old bananas
Natural Sweetness Boost
Those 2 overripe bananas are packed with potassium—a single serving delivers about 422mg, which is 12% of your daily needs. This mineral helps regulate blood pressure and supports muscle function, making these pancakes a heart-smart choice.
The natural sugars in bananas also provide a quick energy boost without the blood sugar spikes of refined sugars. I notice I feel more energized after eating them compared to regular pancakes. 💪
Protein-Packed Vegan Option
The combination of flaxseed meal and nutritional yeast transforms these pancakes into a protein powerhouse. Each serving contains about 8 grams of plant-based protein, thanks to the flaxseed’s omega-3s and the nutritional yeast’s complete amino acid profile.
This makes them perfect for muscle repair and keeping you full longer than traditional pancakes. I always keep these ingredients stocked for quick, high-protein meals. 🌱
Fiber for Gut Health
With 4 grams of dietary fiber per serving, these pancakes support digestive health and help stabilize blood sugar levels. The fiber comes from the whole-grain flour and banana, both of which feed your gut microbiome.
I’ve noticed my digestion improves when I include more fiber-rich foods like these in my diet. The flaxseed adds an extra 2 grams of fiber per serving, making it even more beneficial. 🥣
Rich in Antioxidants
Bananas contain polyphenols and vitamin C, which act as antioxidants to combat oxidative stress in your body. The nutritional yeast adds an extra boost with its B vitamins, particularly B6 and folate, which support brain health and energy metabolism.
I love knowing I’m getting these benefits while enjoying a delicious meal. 💫
Healthy Fats Included
The tahini and olive oil provide heart-healthy monounsaturated fats, which help lower bad cholesterol levels. These fats also improve nutrient absorption, ensuring your body gets the most out of all the vitamins and minerals in this recipe.
I always opt for extra virgin olive oil for its superior flavor and health benefits. 🫒
Zero-Waste Solution
This recipe is a game-changer for reducing food waste—no part of the banana goes unused. The overripe fruit that might otherwise end up in the trash becomes the star ingredient.
I’ve saved countless bananas from the compost bin using this method. Plus, the recipe encourages using other “imperfect” produce like slightly wilted spinach or mushrooms with blemishes. 🌍
Nutrition facts
Frequently asked questions
Can I use frozen bananas for this recipe?
Frozen bananas work perfectly—they’ll create an even creamier texture in your batter. Just thaw them completely first by leaving them at room temperature for 15-20 minutes or placing them in warm water for 5 minutes. Never microwave, as this can cook the bananas and make them gummy. The cold bananas will also help prevent over-browning during cooking.
Why does my batter turn out too thick or too thin?
Batter consistency is key! If it’s too thick, add 1-2 tablespoons plant-based milk at a time until it reaches a pourable consistency (like heavy cream). Too thin? Add 1-2 tablespoons more flour and mix gently. The batter should coat the back of a spoon but still flow easily. Remember: overmixing makes pancakes tough, so stir just until combined.
What if I don’t have nutritional yeast?
No problem! Swap it for 2 tablespoons miso paste (for umami depth) or 1 tablespoon soy sauce (for saltiness). Both work well in savory dishes. If you’re avoiding soy, try 1 tablespoon white miso—it adds that same cheesy, savory note without dairy. The flavor will be slightly different but still delicious.
Can I make these pancakes ahead of time?
Yes! Cook the pancakes and let them cool completely, then store them in an airtight container in the fridge for 3 days or freeze for 1 month. To reheat, warm them in a 350°F oven for 5-7 minutes or toast in a dry skillet over medium heat for 1-2 minutes per side. The toppings should always be added fresh to keep them vibrant.
How do I make these pancakes sweeter if I prefer dessert?
Add 1-2 tablespoons maple syrup or agave to the batter, or fold in ½ cup dark chocolate chips for pockets of sweetness. For a caramelized top, sprinkle 1 tablespoon brown sugar on each pancake before cooking. The natural sweetness from the bananas will still shine through—just with an extra boost!
- 3lb Prime Rib Roast Recipe: Juicy Pink Center Guaranteed in 3 Hours - October 31, 2026
- 5 Spice Cake Recipe: Warmly Spiced Layers With Crunchy Top - October 31, 2026
- 1950’s Macaroni and Cheese Recipe: Nostalgic Creamy Cheese Sauce with Buttery Noodles - October 31, 2026