Mash Bananas: In a large mixing bowl, mash the bananas until smooth.

Add Wet Ingredients: Mix in the eggs, milk, sugar, and oil until well combined.

Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cakes light and fluffy.

Heat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.

Cook: Pour small amounts of batter onto the skillet to form cakes of your desired size. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.

Enjoy Warm: Serve the banana egg cakes warm, either plain or with your favorite toppings.