Fluffy Gluten Free Banana Pancake Bake Recipe Delight

The aroma of warm, fluffy gluten-free banana pancake bake wafts through the kitchen, wrapping you in a comforting embrace. This delightful dish combines the sweetness of ripe bananas with a hint of cinnamon, creating a breakfast experience that feels like a warm hug on a cold morning. light and fruity crepes recipe French toast breakfast delight.

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Picture this: it’s Sunday morning, you’re still in your pajamas, and the kids are clamoring for something delicious. This gluten-free banana pancake bake is not just a tasty treat; it’s an invitation to gather around the table with loved ones and indulge in laughter and syrupy goodness. delicious banana dessert option. For more inspiration, check out this Banana Bread Cookies recipe recipe.

I remember the first time I made this dish; my friends couldn’t believe how delicious it was. They left my house raving about it for weeks. For more inspiration, check out this Avocado Chicken Salad recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas that are speckled brown for optimal sweetness and flavor.

• Gluten-Free Flour Blend: A good all-purpose blend works best; check for xanthan gum included.

• Almond Milk: Unsweetened almond milk adds creaminess without overpowering the flavors.

• Baking Powder: Ensure it’s fresh to give your pancake bake that perfect rise. savory mini quiches for brunch.

• Cinnamon: Ground cinnamon enhances flavors beautifully and adds warmth.

• Maple Syrup: Use pure maple syrup for drizzling on top—it elevates your dish’s sweetness.

• Eggs: Large eggs help bind everything together; they’re crucial for texture.

• Vanilla Extract: Pure vanilla extract adds depth and enhances the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking dish with nonstick spray to ensure easy removal later.

Mash the Bananas: In a large mixing bowl, mash 3-4 ripe bananas until smooth. The mushy texture will create a wonderfully sweet base for your batter.

Mix Dry Ingredients: In another bowl, combine gluten-free flour blend, baking powder, cinnamon, and a pinch of salt. Whisk them together until well blended for even distribution.

Add Wet Ingredients: Pour almond milk, eggs, vanilla extract, and mashed bananas into dry ingredients. Stir gently until combined but avoid overmixing—lumps are okay!

Transfer to Baking Dish: Pour the pancake batter into your prepared baking dish. Spread it evenly using a spatula to ensure uniform cooking throughout.

Bake and Enjoy!: Bake in the preheated oven for 25-30 minutes until golden brown on top. Let it cool slightly before slicing into squares; serve warm with maple syrup drizzled on top.

This gluten-free banana pancake bake is not just a good breakfast; it’s an experience filled with warmth and comfort that beckons everyone to gather around the table!

Perfecting the Cooking Process

Start by preheating your oven while you mix the batter. Combine dry ingredients first, then mix in the wet ingredients to create a smooth batter for even cooking.

Add Your Touch

Consider adding chocolate chips or walnuts for added texture and flavor. You can also substitute honey or maple syrup for additional sweetness if desired.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the microwave for about 30 seconds or until warm.

It was one Saturday morning when I experimented with this recipe, and my kids devoured every bite! Their smiles made the effort worthwhile as they begged for seconds.

FAQ

Can I use other fruits in this recipe?

Absolutely! Blueberries or chopped apples can add delicious flavor and variation.

What gluten-free flour works best?

Almond flour or a gluten-free all-purpose blend will work wonderfully in this recipe.

How do I ensure my pancake bake rises properly?

Make sure your baking powder is fresh; it’s crucial for fluffy pancakes!

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Gluten-Free Banana Pancake Bake

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• Author: recipesnew
• Total Time: 40 minutes
• Yield: Makes about 9 servings 1x

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Description

Gluten-Free Banana Pancake Bake is a comforting and delicious breakfast option that brings together the natural sweetness of ripe bananas and warm spices. Perfect for lazy Sunday mornings, this easy-to-make recipe invites friends and family to gather around the table for a delightful meal. With its golden-brown top and fluffy texture, it’s sure to impress everyone. Plus, it can easily be customized with your favorite mix-ins like chocolate chips or nuts!

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Ingredients

Scale 1x2x3x

• 3 ripe bananas, mashed
• 1 cup gluten-free all-purpose flour blend
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 cup pure maple syrup (plus extra for serving)
• Pinch of salt
• 1 tsp pure vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish with nonstick spray.
2. In a large bowl, mash the ripe bananas until smooth.
3. In another bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
4. Combine the wet ingredients (almond milk, eggs, vanilla extract) with the mashed bananas.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined (lumps are okay).
6. Transfer the batter to the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes until golden brown. Allow to cool slightly before slicing and serve warm with maple syrup.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 90g)
• Calories: 160
• Sugar: 6g
• Sodium: 150mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Keywords: Overripe bananas yield a sweeter pancake bake. For added flavor, consider folding in chocolate chips or nuts before baking. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in the microwave.