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Banana Pancake Bake

Banana Pancake Bake

Maria G. Brooks
The Banana Pancake Bake is a warm, comforting, and easy-to-make breakfast dish that combines the rich flavor of ripe bananas with the fluffy texture of pancakes.
Perfect for lazy weekends or busy mornings, this dish requires minimal effort but delivers maximum flavor.
With a golden, soft texture and natural sweetness from bananas, it's a great alternative to traditional pancakes.
You can customize it by adding toppings or mix-ins like chocolate chips or nuts, making it a versatile and family-friendly breakfast.
Nutrition Facts (Per Serving, 1/8 of the Recipe):
Calories: 300 kcal, Protein: 6g, Fat: 12g, Saturated fat: 5g, Carbohydrates: 45g, Fiber: 3g, Sugars: 14g, Cholesterol: 50mg, Sodium: 180mg, Potassium: 350mg, Calcium: 60mg, Iron: 2mg, Vitamin A: 4% of the daily value, Vitamin C: 10% of the daily value
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 large mixing bowl – for combining the wet ingredients and dry ingredients
  • 1 whisk – to mix ingredients thoroughly
  • 1 8x8-inch baking dish – to bake the pancake bake
  • 1 spoon or spatula – for stirring the batter and spreading it in the dish
  • 1 measuring cup – for measuring liquids like milk
  • 1 fork or potato masher – for mashing the bananas

Ingredients
  

  • 2 ripe bananas
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 2 large eggs
  • 1 1/2 cups milk dairy or plant-based
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter

Optional add-ins: chocolate chips, berries, or chopped nuts

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a baking dish (8x8-inch).
  • Mash bananas: In a large bowl, mash the ripe bananas with a fork until smooth.
  • Mix wet ingredients: Add eggs, milk, vanilla extract, and melted butter to the mashed bananas. Whisk until combined.
  • Combine dry ingredients: In a separate bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using).
  • Combine wet and dry ingredients: Gradually add the dry ingredients to the banana mixture. Stir until just combined—be careful not to overmix.
  • Pour batter into prepared dish: Pour the batter into the greased baking dish and spread it evenly.
  • Add optional toppings: Sprinkle chocolate chips, nuts, or extra banana slices on top, if desired.
  • Bake: Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • Cool and serve: Let it cool for a few minutes before slicing. Serve with maple syrup or whipped cream if desired.

Notes

  • Banana ripeness: The riper the bananas, the sweeter the pancake bake will be. Overripe bananas work best.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the bake for up to 1 month—just thaw it in the refrigerator overnight before reheating.
  • Customizing: Feel free to add chocolate chips, nuts, or berries for extra flavor. You can even drizzle some peanut butter over the top for a savory twist.
  • Make-ahead option: Prepare the batter the night before and store it in the fridge, then bake it in the morning.
Keyword Banana Pancake Bake