Glorified banana pancakes, upside down. Months back when I took the sensibilities of tarte tatin and pancakes and turned it into an apple upside down puffed pancake, shortly after posting it I made a version with bananas. I didn’t post about it, though, because I thought, well, I already covered the tarte tatin pancake. I’d hit that tricky spot in food blogging where one starts asking herself: should I blog about this or don’t I because I’ve already blogged something similar? Just leave it as a suggestion in the head note. Well, I didn’t leave a suggestion in the head note so here we are.
Oh, true. I could go back and make that adjustment – but wouldn’t it be more fun to devote an entire post to this glorious sensibility of a tarte tatin turned upside down pancake? I made two tarte tatin pancakes – one apple, the other this banana one, for a Christmas party and everyone loved it. I’ve made them several times before but I especially liked how the banana one came out this time. It was just perfect and the coconut milk in the batter blended beautifully with the fruit; it was sort of like banana cream pie but without the fuss. (My brother kept making jokes, referring to it as a banana cream pie.) It tasted like the best banana pancakes you could eat – glorified.
How you go about to make this is fairly simple: you slice ripe but firm, spotty-skinned bananas into the bottom of a parchment paper-lined, greased or buttered pie plate or pan and sprinkle the banana slices lightly with cinnamon and drizzle or squirt some lemon juice over it before pouring the pancake batter on top and popping it in the oven for half an hour.