I wrote this post to post on Thursday, but I got distracted and forgot to post it. I wrote it before I went to Gentle Yoga, my intent was to come home and review, edit it, then post it. But when I got home I was distracted and I completely forgot about it. I didn’t remember it until Friday when I was making my smashed banana eggs. I really don’t like to call them pancakes because I don’t want people to think they are “pancakey”. I have read people post that they didn’t like them because they are NOTHING like pancakes, so I am hoping by not calling them pancakes people will not have that “cake” idea in their mind. Since I have been making them I have learned a few things. I thought I would share what I have learned. Perhaps some of the things I have learned can help you make the perfect Smashed Banana Eggs.
Some of the things are obvious if you were to think about them. I didn’t until I experienced it.
—Use a small pan and cook one at a time. Or use a pan you can get really hot.
I am certain cooking these depends on your stove and the pan you are using. For me, I finally found the right pan to use. The last three batches I made were perfect. I use a small pan and just cook one at a time. Originally I was using a large pan so I could cook more than one at a time. That was not working very well.
—Be patient and let them cook until they bubble and are not runny, then flip them.
I still have not been able to cook them to a point where I would eat them in the 20 to 30 seconds that the original recipe that I saw said to cook them. Ewwww. I think maybe I like my eggs a little more done. I cook them until they are the way I like them. I have learned I have to be patient and I can’t flip them too soon. When I wait, they don’t break apart. I am certain you can find the right timing for YOURS. Cook them the way YOU like them!
—The more ripe the banana, the sweeter the “pancake” will be.
My husband does not like to eat bananas if they are ripe. If a banana has one tiny little brown spot on it, he doesn’t like to eat it. He will eat it sometimes, but he doesn’t like it. So if I have any bananas around that are greenish they go in his lunch. They don’t stay greenish that long so it is normally just a day or two where he gets a banana in his lunch. The rest I have to use. When I use ripe ones in Banana Softserve he will eat them. When I make banana bread he loves it. It is just eating a banana with a spot he does not like. I just recently bought slightly green bananas and used them, the end product was less sweet than normal (normally I use ripe bananas), of course. Bananas get sweeter as they ripen. I just had never had unripe bananas to use with the eggs before.
—DO NOT FORGET THE SALT!
I did it a couple of times and they just are not good without salt. Eggs require salt.
—Be generous with the cinnamon.
Cinnamon really makes them yummy.
—Try THREE eggs to one banana.
I have not it yet, but I have a friend who said that she uses THREE eggs to one banana and mixes it up in the blender. I usually make John avocado eggs for breakfast and so I am the one that eats the smashed banana eggs and I don’t want to eat three eggs. I have only made them with two eggs and one banana.
I hope these lessons I learned help you make a perfect protein filled breakfast you will enjoy! Let me know what you have learned. How do you make YOUR PERFECT smashed banana eggs?
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