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1
Place 4 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife.
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2
Microwave on high power until bananas are soft and have released liquid, about 4 minutes.
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3
Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have 1/2 to 3/4 cup liquid).
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4
Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes.
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5
Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth.
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6
In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg, whisking to combine.
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7
In a smaller bowl whisk together the brown sugar, milk, egg, oil, vanilla and cooled mashed banana.
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8
Add the wet ingredients to the dry ingredients, stirring until just combined being careful not to over mix, adding more milk if the batter is too thick for your preference.
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9
Heat a skillet or griddle to medium heat.
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10
Ladle batter into onto the hot cooking surface and cook until bubbles form on top about 2-3 minutes.
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11
Flip and cook for a minute or two more.
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12
Repeat with remaining batter.
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13
Serve with diced bananas, walnuts and the decadent warm Maple Glaze!
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14
To make glaze, simply warm the syrup and butter and whisk in the powdered sugar and vanilla and reserved banana liquid until smooth.
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15
Pour over pancakes for Sugary Heaven!
