Hot Banana, Cold Banana

I bought a bunch of over-ripe perfect SCD bananas the other day. Rather than just eat them plain I wanted to have more ‘snacky’ things to satisfy cravings. So, I made two of my now favorite banana recipes. The pancakes I had originally seen on Pecanbread‘s site which has many kid-friendly SCD recipes. Honestly I’ve liked every recipe I tried from that site, so it’s worth having a look! Lots of dairy-free ones too. I had heard about banana ice cream a long time ago but had never tried it. Instead I kept making ice cream with SCD yogurt. Since I’m dairy-free right now I wanted to try it out and it was pretty good!

Banana Pancakes
1 banana
2 eggs

Mash the banana in a bowl. Add the eggs and whisk until it’s pretty smooth. Heat butter or lard in a pan over medium-low heat. Drop a spoonful of batter at a time onto the pan. The smaller you make these the easier it is to flip them. Cook on one side until firm enough to flip, then finish on the other side a couple minutes.

Serve with bacon and some berries.

Banana Ice Cream

Peel and cut up the bananas into chunks. Place in the freezer for a few hours (maybe while you’re cooking and eating dinner). Put the pieces in a blender of food processor and blend until smooth.

Scoop into a bowl and put in the freezer for a while if you need to harden it up a bit. I left a portion of mine overnight in the freezer and it was perfect ice cream even the next morning.

You can also add things to the banana ice cream. I made it a second time with 1 tbsp vanilla per banana (I love vanilla) and it was delicious! Strawberries mixed in would be nice too.

If you need more step-by-step instructions, How to Cook Like Your Grandmother has a nice post. You don’t need to use milk or any liquid to get the banana to blend perfectly smooth.

Gotta love simple 1 or 2 ingredient recipes!

This post is part of Two for Tuesdays recipe blog hop, Real Food Wednesday hosted by Kelly the Kitchen Kop, and Wheatless Wednesday over at Naturally Knocked Up.


I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.


  1. Yeah, seriously…far too easy, LOL!!! I’ve heard of the ice cream before…and made it…love it with walnuts!! But pancakes from just bananas & eggs…amazing, fabulous, unbelievable! That’ll definitely be my next venture. Thank you so much for sharing this with Two for Tuesdays this week! 🙂

  2. Coming over from T4T bloghop. My son is allergic to wheat but he loves bananas and both of these recipes would be perfect for him. Thanks for sharing.

  3. @girlichef Oh nuts in the ice cream would be good 🙂 Kinda like how a banana bread is good with walnuts. The pancakes are so tasty. I made them many times before but end up eating them all by the time I finish cooking. This time I forced myself to cook them all and take a picture before digging in.

    @Kim I’m sure the pancakes would be a hit! So easy to make too.

  4. Mmmm, the pancakes and blueberries look delicious. I used to make banana pancakes during the brief time period I was on SCD. Very nice with pecan nuts sprinkled over too. 🙂

  5. I buy $1 bags of bananas from my latin market all the time. The sticker says that they contain approximately six pounds, but they usually contain closer to ten. I’m curious to try your banana pancakes. What a nutritious snack! Thank you for linking up with T4T.

  6. I’ve been away too long- you have some great posts up!! I keep hearing about the frozen banana ice cream, but always forget to try it!!

    Just FYI- when I went dairy-free because I was nursing and my infant daughter could not tolerate it, the standard practice was 6 weeks to trial, but I saw some immediate improvement and then she continued to heal even after the 6 weeks. She could not tolerate even a DROP of casein, so even if I licked ranch dressing off of my finger from making someone else a salad, we could see a difference. (She had diaper rash and digestive problems and they were pretty immediate after I- or later, she- ate the offending foods.

    I don’t know if you eat a lot of spinach, but spinach can cause break-outs in some people. It was one my daughter was sensitive too as well. It sounds like a strange one, but apparently spinach is the #1 veggie that people react to. Go figure!!!

    Good luck on your challenge!!!

  7. I just took the exact same picture of my override organic bananas – I am planning on doing a banana post this week – I would love to link to and mention your recipes -is that ok? I am so making the banana pancakes, that is simple beyond simple but so yummy sounding! Thanks for linking this to Two for Tues. !

  8. @Chickiepea Lol, next batch of bananas give it a try 🙂

    I don’t eat spinach often. In fact for fruits & veggies I don’t eat anything that often. I get an organic vegetable and fruit basket and eat whatever is in there. It’s always a good variety. I tried no nightshades once for 2 weeks but didn’t notice a difference with that either.

    In fact, the only foods I ate everyday are dairy and eggs. I really hope dairy is enough, not sure what I would do without eggs!

  9. Hi kittykat! The first recipe reminds me of the indonesian banana fritters recipe but much easier–yah! I love those-as for the banana sorbet–it is killer and I love to make it and sprinkle on a little coconut! thanks so much for posting up on the two for tuesday recipe blog hop! Alex@amoderatelife

  10. Wow! Those pancakes sound too good to be true! Can’t wait to try the for my three year old! I just sis a similar banana ice cream post myself! Tis the season! Thanks for linking up!

  11. While you don’t need the milk in the ice cream, it does make it a lot faster. Maybe it’s just because I’m using the Ninja, but when I do just bananas they keep forming up into layers above and below the blades and I do a lot of scraping down the sides before it finally creams up.

  12. @alex@amoderatelife Oh banana fritters sounds tasty!

    @.ambre. They really are too good to be true. The only thing wrong with them is that it takes time to cook them, just like regular pancakes. Sometimes I’m just inpatient and try to rush it and end up burning them.

    @Drew @ How To Cook Like Your Grandmother On SCD we don’t drink milk so that’s why I said not to use it. I’m sure it would make it even better. My old food processor seemed to handle the bananas no problem, but then again, I’m used to grinding up nuts into fine flour which takes a *really* long time lol.

  13. I’ve tried these twice and got a friend at work hooked on them, and he’s getting another co-worker to try them, and two FaceBook friends are trying them… *lol* They really are good! And I’ve found that they’re easier to flip if I cover them while cooking the first side. Granted, I may not be cooking them long enough since I always oversleep and don’t have much time for actual eating. 🙂 Hubs loves them with maple syrup (we’re not SCD, but the recipes are great!).

    Thank you!

  14. @Wordvixen Haha! They are so good. I tend to cook mine on a lower heat for longer so they’re pretty easy to flip. I love that the pancakes are really a kids recipe, but every adult that tries them just loves them.

  15. The pancakes recipe, it is brilliant! So simple, yet so ingenious. You know what I am having for breakfast tomorrow…

  16. Hi Kat. These are great recipes.
    In the past I’ve tried banana pancakes like this, but they never seemed to work. Maybe I didn’t let them cook very long? Unfortunately bananas are so expensive at moment here, so I don’t think I’ll be able to make either of these for a while! I wonder what other kind of fruit I could make them out of? I’ve tried raspberries in both ‘sorbet’ form (just blended up frozen raspberries and a bit of coconut milk which is great) and also as pancake form. Maybe a whole orange?

  17. @Health Food Lover If you cook them long enough that they firm up, they should flip easily. The more butter you use in the pan the easier it will be too. I haven’t tried making any other fruit pancakes but many people use squashes or pureed vegetables.

  18. I’m an SCD-er as well and this is my second-favorite recipe. Because I get frustrated with flipping, I developed the habit of scrambling them. 🙂 Tastes like pancakes, in scrambled form. I call it “Banana Scrambles” and I use a 3 eggs to 1 banana ratio, no honey (I’m used to low carb living), and a good heap of cinnamon. I use coconut oil in the pan. And my kitchen “weapon” of choice is actually the potato masher. LOL I just break up the banana and kinda whisk/mash it with the potato masher until it is in very small bits – only takes about 2 minutes and dirties only 1 bowl. Toss it in the hot skillet, scramble, done! I’m thinking about doing a baked “banana bread” thingy with similar ingredients but baked in the oven.

    I never have tried the banana ice cream, however, and I am excited to give that one a “whirl” (i.e. in blender).


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