Put all the dry ingredients in a bowl and whisk together. Add the remaining ingredients and whisk until mixed.
Grease the skillet if desired and pour ¼ cup of pancake batter for each pancake. After about 1 to 1 ½ minutes you will notice the edges of the pancakes getting firm and bubbles forming on the top of the pancakes.
Turn the pancakes and continue to cook for another 1 ½ – 2 minutes. You can lightly press on top of the pancakes and if it bounces back without leaving an indent, it is done.
I get about 12 pancakes per batch.
For the Banana Topping
Heat a skillet or saucepan over medium heat. Add the butter and once it starts to melt add the brown sugar and cinnamon.
Stir and continue to heat until the mixture starts to bubble around the edges. Once this happens, the brown sugar should look like it has dissolved.
Turn off the heat and remove the pan from burner. Add the bananas and stir gently until they are well coated.
Serve the bananas over the pancakes with whipped cream and chocolate chips if desired.