Entree: American Samoa – Southern Culinary Region – Panikeke (Fried sweet banana pancakes typical of Samoan home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 2 large ripe bananas, mashed (about 8 oz (225 g) mashed)
- 1 cup (240 ml) coconut milk
- 2 large eggs
- 1 tsp (5 ml) vanilla extract (optional)
- 3 tbsp (45 ml) melted butter or vegetable oil for batter
- Vegetable oil for frying, as needed (about 1–2 cups (240–480 ml) depending on pan)
- Optional for serving: honey or coconut syrup, and extra sliced bananas

Show original ingredient measurements

- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 2 large ripe bananas, mashed (about 8 oz/225 g mashed)
- 1 cup (240 ml) coconut milk
- 2 large eggs
- 1 tsp (5 ml) vanilla extract (optional)
- 3 tbsp (45 ml) melted butter or vegetable oil for batter
- Vegetable oil for frying, as needed (about 1–2 cups / 240–480 ml depending on pan)
- Optional for serving: honey or coconut syrup, and extra sliced bananas

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the batter: in a large bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl mash bananas until smoothish, then stir in coconut milk, eggs, vanilla, and melted butter or oil. Combine wet into dry ingredients and mix until just combined; batter should be thick but spoonable. Let rest 5–10 minutes.
2. Heat the pan: warm a heavy skillet or cast-iron pan over medium heat and add enough vegetable oil to shallow-fry (about 2–3 tbsp (30–45 ml) in the pan for each batch). Test with a drop of batter—should sizzle gently.
3. Fry panikeke: drop 1/4 cup (60 ml) portions of batter into the hot oil to form pancakes about 3–4 in (7–10 cm) wide. Fry 2–3 minutes per side until golden brown and puffed, adjusting heat to prevent burning. Cook in batches, adding oil to maintain shallow-fry level as needed.
4. Drain and serve: transfer cooked panikeke to a paper towel-lined plate to drain briefly. Serve hot with honey or coconut syrup and extra banana slices for a traditional Samoan touch.

1. Make the batter: in a large bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl mash bananas until smoothish, then stir in coconut milk, eggs, vanilla, and melted butter or oil. Combine wet into dry ingredients and mix until just combined; batter should be thick but spoonable. Let rest 5–10 minutes.
2. Heat the pan: warm a heavy skillet or cast-iron pan over medium heat and add enough vegetable oil to shallow-fry (about 2–3 tbsp / 30–45 ml in the pan for each batch). Test with a drop of batter—should sizzle gently.
3. Fry panikeke: drop 1/4 cup (60 ml) portions of batter into the hot oil to form pancakes about 3–4 in (7–10 cm) wide. Fry 2–3 minutes per side until golden brown and puffed, adjusting heat to prevent burning. Cook in batches, adding oil to maintain shallow-fry level as needed.
4. Drain and serve: transfer cooked panikeke to a paper towel-lined plate to drain briefly. Serve hot with honey or coconut syrup and extra banana slices for a traditional Samoan touch.