Irresistible Gluten Free Banana Pancake Bake Recipe

There’s something magical about the scent of banana pancakes wafting through the kitchen warm, sweet, and utterly irresistible. Now, imagine that aroma combined with the ease of a bake, resulting in a fluffy Gluten Free Banana Pancake Bake that transforms breakfast or brunch into an occasion worthy of a celebration. Picture golden edges, moist centers, and a hint of cinnamon dancing together in perfect harmony.

This dish is not only a delightful way to start your day but also a versatile treat for any gathering. Whether you’re enjoying it on a lazy Sunday morning or serving it at a festive brunch, this recipe will keep everyone coming back for seconds. Trust me one bite will have you dreaming of pancake heaven.

I remember the first time I made this delightful bake my family was smitten They couldn’t believe something gluten-free could taste so good.

Essential Ingredients

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

• Ripe Bananas: Choose bananas that are brown-speckled for optimal sweetness and easier mashing.
• Gluten-Free All-Purpose Flour: Use your favorite blend to ensure proper texture check for xanthan gum if needed.
• Eggs: Fresh eggs help bind everything together while adding richness room temperature works best.
• Milk (or Non-Dairy Alternative): Use any milk you prefer almond or oat milk work fabulously for dairy-free versions.
• Baking Powder: Ensure it’s fresh for maximum fluffiness it’s the secret weapon here
• Cinnamon: A must-have for warmth and flavor feel free to adjust to your taste preference.
• Maple Syrup: For sweetness drizzle some on top post-baking for extra indulgence.
• Butter (or Coconut Oil): Use melted butter for richness coconut oil adds a lovely tropical twist.

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

Let’s Make It Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray or butter to prevent sticking.

Mash Those Bananas: In a large bowl, mash the ripe bananas until smooth with a fork. The riper they are, the sweeter they’ll be

Mix Wet Ingredients: Add eggs, milk, melted butter (or coconut oil), and maple syrup to the mashed bananas. Mix well until thoroughly combined and creamy.

Combine Dry Ingredients: In another bowl, whisk together gluten-free flour, baking powder, cinnamon, and a pinch of salt. This helps ensure even distribution of leavening agents.

Stir Together: Gently fold the dry mixture into the wet mixture using a spatula until just combined. Avoid overmixing we want that fluffy texture

Bake Away: Pour the batter into your prepared baking dish and spread evenly. Bake in the preheated oven for about 25-30 minutes or until golden brown and set in the center.

Cool and Serve: Allow it to cool slightly before slicing into squares. Serve warm drizzled with extra maple syrup or topped with fresh fruit

Enjoy every flavorful bite of this Gluten Free Banana Pancake Bake as it warms your heart and fills your belly

Perfecting the Cooking Process

Start by preheating your oven to 350°F and greasing your baking dish. Mix the dry ingredients first, then incorporate the wet ones for a smooth batter. Pour it into the dish and bake until golden brownabout 25-30 minutes should do

Add Your Touch

Feel free to swap in almond flour for a nuttier flavor or add chocolate chips for a sweet surprise You can also top it with nuts or fresh berries for an extra burst of flavor and texture.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop individual servings in the microwave for about 30 seconds until warmed through, ensuring they remain soft and fluffy.

Sharing this recipe always reminds me of that one Sunday when my kitchen transformed into a mini brunch café. Friends gathered around, laughing and enjoying every bite definitely one of those moments that makes cooking worthwhile

FAQ

Can I use regular flour instead of gluten-free flour?

Using regular flour will change the recipe’s gluten-free nature stick to gluten-free options.

How do I know when the banana pancake bake is done?

Insert a toothpick into the center if it comes out clean, it’s ready to devour

Can I freeze leftover banana pancake bake?

Absolutely Freeze individual portions wrapped tightly for quick breakfasts later on.

Print

Delightful Gluten Free Banana Pancake Bake

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Experience the warm, inviting aroma of this Gluten Free Banana Pancake Bake that transforms breakfast into a celebratory feast. With its golden edges and moist center, this dish is perfect for lazy Sunday mornings or festive gatherings. Easy to prepare and customizable with your favorite toppings, it promises to keep everyone coming back for more.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 8
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 ripe bananas (mashed)
• 1 cup gluten-free all-purpose flour
• 2 large eggs
• 1 cup milk (or non-dairy alternative)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 cup maple syrup
• 1/4 cup melted butter (or coconut oil)
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, mash the ripe bananas until smooth.
3. Mix in the eggs, milk, melted butter (or coconut oil), and maple syrup until well combined.
4. In another bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
5. Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes or until golden brown and set in the center. Cool slightly before slicing.

Nutrition

• Serving Size: 1 square (90g)
• Calories: 180
• Sugar: 7g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Keywords: For added flavor, consider folding in chocolate chips or nuts before baking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave for a quick breakfast treat.