Delightful Gluten Free Banana Pancake Bake
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, mash the ripe bananas until smooth.
- Mix in the eggs, milk, melted butter (or coconut oil), and maple syrup until well combined.
- In another bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Pour the batter into the prepared baking dish and spread evenly.
- 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.