Healthy & Delicious Banana Pancake Bake Recipe You’ll Love

If you’re tired of flipping individual pancakes every morning and want an easy, indulgent breakfast option, the Banana Pancake Bake is the answer.

Imagine a fluffy, decadent breakfast that combines all the flavors of pancakes with the comfort of a baked casserole.

With ripe bananas adding natural sweetness and fluffy pancake batter enveloping them, this dish is a family favorite.

Whether you’re looking for a quick weekday breakfast or a showstopper for a weekend brunch, this Banana Pancake Bake is sure to impress.

The best part? It’s incredibly simple to prepare, requiring minimal effort while delivering maximum flavor.

You can make it ahead of time for a stress-free morning or bake it fresh and enjoy the warm aroma filling your kitchen.

Why You’ll Love This Banana Pancake Bake

This Banana Pancake Bake brings all the deliciousness of pancakes into one convenient dish that bakes in the oven. Here are a few reasons why you’ll adore this recipe:

• No flipping required: Unlike traditional pancakes, there’s no need to stand at the stove flipping each one. Simply pour the batter into a baking dish, pop it into the oven, and let the magic happen.
• Fluffy and comforting: The pancakes bake up soft and pillowy, while the bananas infuse the dish with natural sweetness and flavor. It’s like enjoying a warm, fluffy cake for breakfast.
• Versatile and customizable: Feel free to add your favorite mix-ins such as chocolate chips, nuts, or berries. It’s easy to make it your own by incorporating different flavors, making it perfect for both kids and adults alike.
• Great for meal prep: This Banana Pancake Bake is a great make-ahead breakfast option. You can prepare it the night before and bake it in the morning, or store leftovers to enjoy throughout the week.

Ingredients You’ll Need

To make this simple yet delicious Banana Pancake Bake, you’ll need just a handful of ingredients, most of which you probably already have in your kitchen.

• 2 ripe bananas – The star of the dish! These will add natural sweetness and moisture to the bake.
• 2 cups all-purpose flour – The base for your pancake batter. Feel free to substitute with gluten-free flour if needed.
• 2 tablespoons sugar – Just enough sweetness to balance out the bananas and other ingredients.
• 1 tablespoon baking powder – To ensure your pancake bake rises and turns out fluffy.
• 1/2 teaspoon salt – Enhances all the flavors and balances the sweetness of the bananas.
• 2 large eggs – These will help bind everything together and give the bake its soft, custardy texture.
• 1 1/2 cups milk – You can use any type of milk (dairy or plant-based).
• 1 teaspoon vanilla extract – Adds a hint of warmth and flavor to the batter.
• 1/4 teaspoon ground cinnamon (optional) – For a cozy, spiced note that pairs perfectly with the bananas.
• 1/4 cup melted butter – Gives the pancake bake a rich flavor and ensures a soft texture.

Optional toppings/add-ins:

• Chocolate chips, chopped nuts, or berries for extra texture and flavor.
• Maple syrup or whipped cream for serving.

These ingredients come together to create a fluffy, comforting breakfast that is sure to satisfy everyone at the table!

Step-by-Step Instructions to Make Banana Pancake Bake

Making this Banana Pancake Bake is simple and quick, and the results are truly delicious. Follow these easy steps to create the perfect breakfast bake:

Preheat the oven:

Start by preheating your oven to 350°F (175°C). This ensures that your pancake bake bakes evenly and gets that golden brown finish.

Prepare the banana mixture:

In a large bowl, mash the 2 ripe bananas with a fork or potato masher until smooth. Add the 2 eggs, 1 1/2 cups milk, 1 teaspoon vanilla extract, and 1/4 cup melted butter to the mashed bananas. Whisk everything together until fully combined.

Mix the dry ingredients:

In a separate bowl, whisk together the 2 cups of all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon (if using). This will ensure the dry ingredients are evenly distributed.

Combine wet and dry ingredients:

Gradually add the dry ingredients to the wet banana mixture, stirring gently to combine. Be careful not to overmix the batter. It’s okay if there are a few lumps—this will help create a tender texture in the bake.

Prepare the baking dish:

Grease an 8×8-inch baking dish (or a similar-sized dish) with butter or cooking spray. Pour the pancake batter into the prepared dish, spreading it out evenly.

Add optional toppings:

If you’re using extra banana slices, chocolate chips, or any other add-ins, sprinkle them evenly on top of the batter for extra flavor and texture.

Bake:

Place the dish in the oven and bake for 25–30 minutes, or until the pancake bake is golden on top and a toothpick inserted into the center comes out clean.

Cool and serve:

Let the Banana Pancake Bake cool for a few minutes before slicing. Serve warm with your favorite toppings (see below for ideas).

Toppings & Add-ins for Banana Pancake Bake

While the pancake bake is already full of flavor on its own, adding toppings or mix-ins can take it to the next level. Here are some ideas to customize your dish:

Toppings:

• Maple syrup: A classic! Pour over your slice of pancake bake for a sweet finish.
• Whipped cream: Light and fluffy, perfect for adding richness.
• Fresh fruit: Add sliced strawberries, blueberries, or raspberries for a fruity contrast.
• Chopped nuts: Walnuts, pecans, or almonds add a nice crunch and extra flavor.
• Chocolate chips: Add extra sweetness and richness with chocolate chips on top or mixed in.
• Powdered sugar: Dust the top of the bake with powdered sugar for a simple and pretty finish.

Add-ins:

• Chocolate chips: Fold in some chocolate chips for a decadent treat.
• Chopped nuts: Walnuts, pecans, or almonds mixed into the batter provide a nice crunch.
• Berries: Fresh or frozen berries (like blueberries or raspberries) give a tart contrast to the sweetness of the bananas.
• Peanut butter: For a savory touch, swirl some peanut butter into the batter before baking.

Tips for the Best Banana Pancake Bake

To ensure that your Banana Pancake Bake turns out perfectly every time, keep these tips in mind:

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancake bake will be. Overripe bananas are best, as they will mash easily and provide natural sweetness.
• Don’t overmix the batter: Overmixing can lead to a dense texture. Stir the wet and dry ingredients just until combined to keep the pancake bake fluffy.
• Add-ins are optional: While you can add chocolate chips, berries, or nuts, make sure to not overload the batter with too many add-ins. A few will add flavor without affecting the bake’s texture.
• Check for doneness: Every oven is different, so start checking your pancake bake around 25 minutes. It’s done when the top is golden brown, and a toothpick inserted in the center comes out clean.
• Serve immediately: Banana Pancake Bake is best enjoyed fresh out of the oven. However, if you have leftovers, they store well in the fridge and can be reheated in the microwave or oven.

These tips will help ensure you get a delicious, fluffy, and perfectly baked Banana Pancake Bake every time. Enjoy!

How to Store and Reheat Banana Pancake Bake

Storing and reheating Banana Pancake Bake is easy, so you can enjoy leftovers without losing any of its deliciousness. Here’s how to do it:

Storing:

Once your Banana Pancake Bake has cooled to room temperature, cover it tightly with plastic wrap or foil, or store it in an airtight container.

It can be kept in the refrigerator for up to 3 days.

Freezing:

For longer storage, you can freeze your pancake bake. To do so, let it cool completely, then wrap it tightly in plastic wrap and foil.

It can be frozen for up to 1 month. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before reheating.

Reheating:

To reheat your Banana Pancake Bake, simply warm it in the oven at 350°F (175°C) for 10–15 minutes.

You can also microwave individual servings for 30-60 seconds, depending on the size of the portion.

If you’re reheating from frozen, let it thaw first and then follow the same steps for warming it in the oven or microwave.

These methods will help keep your Banana Pancake Bake fresh and delicious, so you can enjoy it for several days after baking.

Final Thoughts

Banana Pancake Bake is the ultimate breakfast treat that combines the flavors of pancakes with the comfort of a baked casserole.

Its rich, fluffy texture and sweet banana flavor make it a perfect morning dish, whether you’re serving it for a holiday breakfast or a lazy weekend brunch.

With easy preparation and room for customization, this recipe is sure to become a go-to in your breakfast rotation.

Add your favorite toppings or mix-ins to make it your own, and don’t forget to serve it warm for the best experience.

It’s a satisfying and delightful breakfast that everyone will love!

Frequently Asked Questions (FAQ)

1. Can I make Banana Pancake Bake ahead of time?

Yes! You can prepare the batter and store it in the fridge overnight. In the morning, just pour it into your prepared baking dish and bake as directed.

This makes it a great make-ahead option for busy mornings.

2. Can I substitute the bananas with something else?

While bananas are the main ingredient in this recipe, you could try using other mashed fruits like applesauce or pumpkin puree as a substitute.

However, keep in mind that this may alter the flavor and texture slightly.

3. Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used as a healthier alternative, but it may result in a denser pancake bake.

You can also use a 50/50 mix of all-purpose and whole wheat flour for a lighter texture.

4. How can I make this recipe gluten-free?

To make the Banana Pancake Bake gluten-free, simply use a gluten-free all-purpose flour blend.

Be sure the blend contains xanthan gum or add it separately to help with texture.

5. Can I freeze the Banana Pancake Bake?

Yes, Banana Pancake Bake freezes very well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month.

Thaw it overnight in the refrigerator before reheating.