Gluten Free Banana Pancake Bake
Gluten Free Banana Pancake Bake is a deliciously indulgent breakfast that combines the best of fluffy pancakes and moist banana bread. This easy-to-make dish features ripe bananas, a gluten-free flour blend, and optional chocolate chips for added sweetness. Perfect for lazy weekends or busy mornings, it’s sure to be a hit with the whole family. Serve warm, drizzled with maple syrup or topped with whipped cream for an extra touch of comfort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ripe bananas (mashed)
- 1 cup gluten-free flour blend
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with nonstick spray.
- In a bowl, mash the ripe bananas until smooth.
- Add the gluten-free flour, eggs, milk, baking powder, and cinnamon to the bananas; mix until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the greased baking dish and smooth the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cool for five minutes before slicing and serving warm with maple syrup or whipped cream.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - Customize by adding nuts or blueberries for extra flavor. - For a dairy-free option, substitute regular milk with almond or coconut milk. - Store leftovers in an airtight container in the fridge for up to three days.