2) Melt 1 tbsp of butter in a large skillet over a medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tbsp of diced banana on each pancake.
3) Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Transfer to a plate and keep warm.
4) Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking the pancakes until all of the batter is used. Serve the pancakes warm with sliced bananas, butter and maple syrup.