Banana Pancake Strips
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Learn how to make simple 2-ingredient banana pancake strips for kids and toddlers. A soft, protein-rich finger food perfect for self-feeding.
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Two ingredients, one natural little handle for tiny hands. Egg and banana whisk into naturally sweet, protein-packed pancake strips, soft enough to chew and sturdy enough to hold, which is why they are a baby-led weaning staple.
🥄 Ingredients
- 🫗 1 ripe banana (well-mashed)
- 🫗 2 large eggs
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
In a medium bowl, mash the banana thoroughly with a fork until completely smooth.
Crack the eggs into the bowl and whisk them vigorously with the banana until the mixture is well-combined and slightly frothy.
Heat a non-stick frying pan over medium-low heat. You can lightly grease it with a tiny bit of butter or coconut oil if needed.
Pour small amounts of batter into the pan to form small pancakes. Cook for about 2-3 minutes per side until golden brown and cooked through.
Once cooled slightly, slice the pancakes into long, finger-width strips that are easy for a baby to grasp.
⚠️ Common Mistakes
- ✕
Using a pan that is too hot, which burns the outside before the center is cooked through (creating a raw egg hazard).
- ✕
Skipping the "well-whisked" step, which leads to lumps of banana that cause the pancakes to fall apart during flipping.
🔄 Variations
Oat Boost: Stir in a tablespoon of ground quick oats if you find the batter too thin or to increase the fiber content.
Spiced Strips: Add a tiny pinch of cinnamon or nutmeg to the egg mixture for a delicious flavor boost.
🧊 Storage
- 📦
Fridge: Store in an airtight container for up to 2 days. Reheat gently in a pan or microwave before serving.
- 📦
Freezer: These freeze beautifully! Place them in a freezer-safe bag with parchment paper between layers for up to 1 month.
💡 Chef Tips
The secret to success is using a very ripe banana; it provides the structure and sweetness without needing any added flour.
Keep the heat low! These pancakes contain no flour, so they can burn quickly if the pan is too hot. Low and slow is best for consistent, soft results.
❓ FAQ
Is this egg safe for my baby? Yes, eggs are an excellent source of protein and healthy fats. As with all new foods, introduce them carefully and watch for any signs of an allergic reaction.
Can I add flour? You can, but this recipe is intentionally flourless to keep it simple and allergen-friendly. If you want a thicker pancake, you can add 1 tbsp of flour of choice.
Why do mine fall apart? The banana needs to be mashed until it is almost a liquid paste before adding the eggs. If there are chunks, the pancake will not hold together.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →