Categories: Breakfast 
      Yield: 8 servings 
  
-----------------------------------BATTER----------------------------------- 
      3    Eggs,large 
      1 c  Flour,all-purpose,sifted 
      3 t  Baking powder 
    1/2 c  Milk,low-fat 
      2 T  Vegetable oil 
      2    Bananas,large,ripe,mashed 
 
----------------------------------TOPPING---------------------------------- 
      1    Banana,sliced 
           Honey,warmed 
           Maple syrup,warmed 
    1/4 c  Pecans,chopped 
  
  According to NBC sportscaster Ahmad Rashad, men and women behave very 
  differently in the kitchen. "When men cook, it usually looks like a 
  disaster area," says the former Minnesota Viking. "And there's no rhyme or 
  reason to what they make. My father sometimes cooked chicken for breakfast. 
  And when he cooked, everything came out six times bigger than when Mom 
  cooked." 
   
  Rashad's father prepared banana pancakes for him when he was a little boy, 
  back in Tacoma, Washington. Washad, in turn, makes them for his 5-year-old 
  daughter, Condola Phylea. On Super Bowl Sunday, he promises, she'll be 
  starting off her day with a short stack. 
   
  1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2 
  minutes until frothy. Add flour, baking powder, milk and oil. Stir in 
  bananas. 
   
  2. On a hot griddle, pour 1/4 cup batter for each pancake. Cook until edges 
  become dry, about 2 minues per side. Top with banana slices. Drizzle with 
  honey or maple syrup and sprinkle with pecans.