Craving a cozy breakfast that’s both comforting and gluten-free? This Gluten Free Banana Pancake Bake transforms traditional pancakes into a delightful casserole-style dish that’s perfect for weekend brunches or meal prep. The sweet aroma of caramelized bananas and warm spices will fill your kitchen as it bakes, creating an irresistible invitation to gather around the table.
What makes this recipe special is how it combines the beloved flavors of banana pancakes with the convenience of a baked dish. No more standing at the stove flipping individual pancakes! Simply mix, pour, and bake for a golden, fluffy creation that slices beautifully and satisfies everyone at your table.
Why You’ll Love This
- Make-ahead friendly: Prepare the night before and bake in the morning for a stress-free breakfast
- Naturally sweetened with ripe bananas, requiring minimal added sugar
- Perfect for serving a group without the hassle of making individual pancakes
- Customizable with your favorite mix-ins like chocolate chips, nuts, or berries
- Leftovers reheat beautifully for quick weekday breakfasts
Ingredients
- 2 ripe bananas
- 1 cup oats
- 4 eggs
- 2/3 cup greek yogurt (5.3 oz container)
- 1/4 cup milk
- 1/4 cup monk fruit sweetener
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 cup chocolate chips (mix of chopped for inside and some for topping)
Instructions
- Preheat oven to 350°F.
- Combine oats, eggs, yogurt, milk, sweetener, vanilla, cinnamon, and baking powder in a blender and blend until smooth.
- Spray a 9×9 baking dish well with cooking spray, and pour batter in. Top with chocolate chips.
- Bake at 350°F for 30-35 minutes, until solid and edges are golden brown.
- Let cool, slice, and enjoy!
Tips & Variations
- For extra protein, add 1/4 cup of your favorite nut butter to the batter
- Make it dairy-free by using plant-based milk and coconut oil instead of butter
- Fold in 1/2 cup chocolate chips, blueberries, or chopped walnuts for added texture and flavor
- For a make-ahead option, prepare the batter the night before, refrigerate, and bake in the morning (may need 5-10 extra minutes baking time)
- If your gluten-free flour doesn’t contain xanthan gum, add 1/2 teaspoon to improve texture
- For a special occasion, drizzle with maple syrup glaze (mix 1/2 cup powdered sugar with 2 tablespoons maple syrup)
Serving Suggestions
Serve this banana pancake bake warm with a drizzle of pure maple syrup and a dollop of Greek yogurt or dairy-free alternative. For a complete brunch spread, pair with fresh fruit salad and crispy bacon or vegetarian sausages.
For a dessert-like treat, top with a scoop of vanilla ice cream or coconut whipped cream and a sprinkle of toasted coconut flakes. The contrast between the warm bake and cold topping is absolutely divine!
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven until warmed through
- Freeze portioned slices wrapped in parchment paper and stored in a freezer bag for up to 2 months
- The pancake bake is done when it springs back slightly when touched and is golden brown on top
FAQs
Can I use regular flour instead of gluten-free? Yes, you can substitute the same amount of all-purpose flour if you don’t need the recipe to be gluten-free.
What if my bananas aren’t very ripe? For the best flavor, use very ripe bananas with brown spots. If yours aren’t quite there, you can quickly ripen them by baking unpeeled bananas at 300°F for 15-20 minutes until blackened.
Can I make this egg-free? Yes, substitute the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. Let sit for 5 minutes before adding to the batter.
Why did my pancake bake sink in the middle? This can happen if it’s underbaked or if you open the oven door too early. Make sure to bake until fully set and avoid opening the oven during the first 20 minutes of baking.
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