In a large bowl, sift together the flour, sugar and salt.

In a seperate medium bowl, lightly beat the eggs, Add cream and vanilla and mix well.

Add wet ingredients to dry ingredients and mix well. Fold in banana pieces.

In a large (about 10-inch) skillet over medium heat, heat the oil. Dollop batter evenly in pan to form 1 large pancake.

Cook three to five minutes until bottom is golden brown. Carefully flip - I tilt the pan and turn the fritatta onto a plate to flip as the frittata can break apart easily. Cover and cook a few more minutes until other side is golden brown.

To serve, cut into even wedges and top with whipped cream. It's also great with jam, syrup or a dusting of powdered sugar in place of the whipped cream.


In this case, the frittata is more of a fancy pancake. I like to serve it with a few additional banana slices on the side for the full banana experience.

Mr Breakfast would like to thank casey for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From Gia

Rating (out of 5):

I made this with 2/3 cup quick cooking oat bran instead of flour, milk instead of cream & splenda instead of sugar & skipped the oil, was quite good & healthy, also I used two pans, once it was cooked on one side I turned it upside down to the other pan.

Comment submitted: 10/26/2008 (#6697)



From idara (Team Breakfast Member)

Rating (out of 5):

I used rum extract in place of the vanilla. It is a lot of trouble to flip this; might be better to run it under the broiler instead next time.

But it tasted very good!

Comment submitted: 3/30/2008 (#4926)



From Henderson

Rating (out of 5):

I liked it very much!

Comment submitted: 8/16/2006 (#45)

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