Banana Cream Frittata

Banana Cream Frittata

(4 servings)    Printable Version
  • 2 large bananas - thinly sliced
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 1/3 cup heavy cream
  • 3 Tablespoons sugar
  • 2 Tablespoons vegetable or canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • whipped cream - for topping
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.

Comments About This Recipe
What do you think of Banana Cream Frittata?
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)

Official Member: Team BreakfastFrom 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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