Yes, bananas and eggs. Whenever I'm making this for myself, whoever is home will give me a quizzical look. Once it's ready and they've tried a bite, they always raise their eyebrows in surprise--pretty good!
It started for me back in the day experimenting with "paleo pancakes" -- that is, pancakes that are free of grains. Some of those banana pancake recipes are longer and more exhaustive than others. They can make some dismally flat pancakes, or some incredibly fluffy pancakes. (I'm a fan of the fluffy, myself.)
Over time, I stopped following the recipes and began doing the simplest, quickest thing possible: simply scrambling eggs with banana. Dropping out the almond flour, the baking agents, etc., made the process so much easier, yet just as delicious. I get starchy sweetness from the banana and protein from the eggs. Win!
Quick and easy banana-egg-omelet-pancake-mish-mash!
Here it is:
Oil or butter for pan (I use Kelapo Extra Virgin Coconut Oil Cooking Spray or a pat of Kerrygold Pure Irish Butter )
Salt to taste
Cinnamon to taste
A spoonful of coconut flour or almond flour (optional!)
Toppings: maple syrup, butter, berries, more sliced banana... the possibilities are endless!
In a bowl, use a fork to mash up a banana.
When it's fully smushed, add cinnamon, salt, (optional vanilla,) and egg(s). Mix until combined!
Put pan on the stove, heat, and add oil (I use a coconut oil spray--this one--or a pat of butter).
Then, pour in your banana-egg mixture!
If you want it to look like pancakes, pour a bit out at a time, let set, and flip.
Or, you can do what I often do, which is just to pour the whole thing in the pan and simply scramble it like eggs. Comes out nice and fluffy!
When it looks ready to your taste, turn off the burner and pour onto a plate or into a bowl to serve.
Last but not least: add butter or maple syrup to taste!
Doesn't always look impressive, but tastes undeniably delicious!