- Combine and mix dry ingredients together in a bowl: flour, white sugar, baking powder, and salt. Repeat for wet ingredients in another bowl: whole milk, egg, canola oil, vanilla extract, and mashed bananas.
- Pour the wet mixture into the dry mixture, stirring it in. Stop stirring as soon as it is just blended; it will be a little lumpy.
- Heat a nonstick pan over medium-low for a few minutes. Add silicon heart molds to the pan. Pour about 2 tablespoons into each mold. Cook until the bottom of the pancake is golden brown, about 2 minutes, and then remove the mold and flip the pancake, cooking another minute until done. Repeat with more pancakes until the batter is depleted.
- Serve the pancakes with toppings of your choice, such as sliced bananas, powdered sugar, chopped pecans, maple syrup, and whipped cream.
NOTES & TIPS
To make heart-shaped pancakes, you’ll need a silicone heart mold. I bought this mold on Amazon, which worked really well for these banana pancakes. It comes in a pack of 4 molds, so you can have 4 pancakes cooking at the same time. These molds are heat resistant so you can use them on a heated pan, and they can be safely picked up using the handles. The molds are really small — about 3 inches across — so they make cute bite-sized pancakes. The batter quantity per pancake in the recipe below is sized according to these molds, so if you use something else, you should adjust accordingly. I recommend using ripe bananas for this recipe; they will be easier to mash. To mash bananas, you can use a fork to press against the banana in a bowl, or you can place the banana in a ziploc bag and use your hands to mash. It doesn’t need to be perfectly mashed, and it’s completely fine if the batter ends up being a little lumpy.