Banana & Black Sesame Pikelets with Miso Maple Whipped Butter. International Banana Day is happening on April 17 and Dole wants Kiwis to celebrate by going bananas. Whether you fancy trying a delicious new banana-bases recipe like this one, tucking one into a school lunchbox for the kids or finally ticking off a bucket list activity, it’s all about going bananas- in a good way!
Makes 16; Serves 4
¾ cup milk
1 tbsp malt vinegar
2 cups self raising flour
¼ tsp bicarbonate soda
½ cup caster sugar
1 tbsp black sesame seeds
3 eggs, lightly beaten
1 medium ripe Dole banana, mashed
1 tsp vanilla extract
20g unsalted butter, melted, plus extra to brush
2 Dole bananas, sliced to serve
Maple syrup, to serve
Miso Maple Butter
150g unsalted butter, chopped softened
2 tbsp maple syrup
1 tbsp white miso
Combine milk and vinegar in a small bowl. Set aside. Place flour, bicarbonate, sugar and sesame seeds in a large bowl. Add the milk, eggs, banana, vanilla and butter and whisk until smooth. Set aside.
Place butter, maple and miso in the bowl of a standing mixer with a beater attached and beat for 6-8 minutes or until creamy. Set aside.
Heat a large non-stick frying pan over a medium low heat. Brush with melted butter and drop ¼ cupfuls of the batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for 1 minute or until golden and cooked through. Transfer to plate and keep warm.
Cook remaining batter, brushing with butter as needed.
Serve the pikelets in layers, topped with miso maple butter, maple syrup and sliced bananas.
Did You Know?
Rich in potassium and fibre, bananas are a healthy snack, as well as being delicious! They also contain no fat, cholesterol or sodium. They taste yummiest stored at room temperature.
You’re sure to love our other sweet pancake recipes: