|You could just feed it to me.|
What's that? Silly human...)
Plus you've got a banana on the counter that's gone slightly browner than you like. It's tragic, because you know it's still edible, and if you had six it would be perfect for some banana bread, but it's all alone.
What to do?
Pancakes. Chocolate banana pancakes.
It's as easy as replacing however much milk you planned to use with cream. This is the original recipe, but here's my updated version:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar
~1 tablespoon lemon juice
3/4 cup heavy cream
1 1/4 cup milk
2 tablespoons melted and cooled butter, plus unmelted butter for cooking
1 banana, cut into bits
3/4 bag chocolate chips
Sift the dry ingredients together, minus the chocolate and banana. In another bowl, whisk the cream, milk, eggs, melted butter, and lemon juice. Let that sit as you mix the dry and wet ingredients together. There should be lumps; don't beat these out. Add the bananas and chocolate chips.
Cook over medium-low (that's about a 4 on my stovetop, which goes from 1-9). If you first pancake blackens before it finishes cooking all the way through, turn your heat lower. I started at a 4.5, which is usually pancake-fine on my stovetop, and had to turn it down more. These are thicker than regular pancake mixes, so go slightly lower in temperature than you usually do.
You'll also need to keep them small. I used two large spoonfuls per pancake, and I ended up manually spreading them with my spoon when I added the batter to the pan, as much as I could.
But I promise, they may be high-maintenance pancakes, but they're worth it. Very filling. Very rich. Soooo delicious.