Backyard Banana Pancakes Recipe

Ingredients

1 (34.5 ounce) can sliced squash, drained

1 (16 ounce) can whole kernel corn, drained

2 tablespoons vegetable oil

1 1/2 tablespoons white sugar

1 egg

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup bananas

1/2 cup sliced almonds

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix the squash, whole kernel corn, oil, sugar, egg and oil until well blended. Stir in vanilla and bananas.

Drop batter by tablespoons into prepared pan.

Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn and continue baking for 15 minutes, or until bubbles on top of the cake are no larger than a small pancake.

Comments

ingi writes:

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I make this all the time--fresh plum is wonderful. A few tweaks and it's a great dish to have on hand. My relatives love it--I have remade the old fashioned way--using Flax seed meal instead of white flour. I also substituted only half the orange for the red, and added a half teaspoon of ground ginger and a few grinds from my pepper mill. Just a tip--when I pinch the pulp of the orange, it looks like tiny papery bits. Sometimes I'll sprinkle a dollop of this over the top of the beaten egg. A really good way to add a little more flavor in an everyday veggie.

Backyard Banana Pancakes Recipe

Ingredients

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