Two overripe bananas are all you need to make pancakes without added sugar or flour, their natural sweetness and starch doing the work. They cook up custardy and caramel at the edges. Serve with butter and whatever jam or yogurt you have.

Serves 2. 15 minutes, 12 at the stove.

About 220 calories a serving, 7 g protein, 27 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mash 2 overripe bananas in a bowl until smooth. Crack 2 eggs into the bowl and whisk them together with a pinch of salt until well combined; the batter should be thick and pourable.
2. Set a large skillet over medium-high heat and add 1 tablespoon butter. Once the foam subsides and the pan is hot, drop three 2-tablespoon portions of batter into the pan, leaving room between them. Let them cook undisturbed for two to three minutes, until the bottoms are golden brown and the edges look caramelized.3 min
3. Flip each pancake and cook for another two to three minutes on the second side until set. Transfer to a warm plate and repeat with the remaining batter. The pancakes are done when all the batter is cooked.3 min

Note Swap in 2 tablespoons oat or almond flour if you prefer thicker pancakes. Store leftovers in the fridge for two days and rewarm gently in a skillet. Serve with butter, jam, yogurt, or a drizzle of honey.

A pantry dinner, because the shelf is bare. Sliced bananas go into the pan with brown sugar and butter until they collapse into a warm, jammy sauce. Spoon it over ice cream for a simple weeknight dessert that feels like dinner.

Serves 2. 10 minutes, 10 at the stove.

About 430 calories a serving, 4 g protein, 78 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Peel 3 medium bananas and slice them into half-inch rounds.
2. Set a medium skillet over medium-high heat and add 2 tablespoons butter. When it foams, add 3 tablespoons brown sugar and a pinch of salt, stirring until the sugar dissolves into amber liquid, about 1 minute.1 min
3. Add the banana slices to the pan and cook, stirring gently, until they soften and the sauce thickens, about 4 minutes. The bananas will break down and the sauce will smell caramelized.4 min

Note Swap brown sugar for white sugar or honey. Leftovers keep in the fridge for three days and warm gently in a pan. Serve over a scoop of vanilla ice cream, or alongside plain yogurt for breakfast.

A tender, moist banana cake that turns one very soft banana into something worth baking for. Rich from brown butter and finished with a quick frosting while the cake cools. Warm from the oven, this cake needs no occasion.

Serves 2. 40 minutes, 12 at the stove.

About 580 calories a serving, 9 g protein, 50 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the oven to 350°F [175°C]. Mash 1 very soft banana in a bowl until smooth. Crack 1 egg into the bowl, add 2 tablespoons oil, and stir until combined.
2. In another bowl, whisk together 3/4 cup flour, 1/4 teaspoon salt, and a pinch of dried ginger or cinnamon if you have it. Pour the wet ingredients into the dry and stir until just combined; a few lumps are fine.
3. Pour the batter into a buttered 6-inch cake pan or small loaf pan and bake for 20 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.20 min
4. While the cake bakes, brown 4 tablespoons butter in a small saucepan over medium heat for 3 to 4 minutes, swirling it often until the solids turn golden and smell nutty. Pour into a small bowl and let cool for a minute.
5. When the cake comes out, let it cool in the pan for 5 minutes, then turn it out onto a plate. Drizzle or brush the warm brown butter over the top and let it soak in as it cools.5 min

Note Swap spiced rum or brandy for the oil if you have it. This cake keeps covered at room temperature for two days. Serve warm with a cup of tea or coffee, or split it and share with unsweetened whipped cream if you feel it.