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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish with nonstick spray.
- In a large bowl, mash the ripe bananas until smooth.
- In another bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
- Combine the wet ingredients (almond milk, eggs, vanilla extract) with the mashed bananas.
- Pour the wet mixture into the dry ingredients and stir gently until just combined (lumps are okay).
- Transfer the batter to the prepared baking dish and spread evenly.
- 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.