Gluten Free Banana Pancake Bake
Delight in the comforting flavors of Gluten Free Banana Pancake Bake, a deliciously fluffy dish that combines ripe bananas and warm spices. Perfect for brunch or lazy weekend breakfasts, this easy-to-make recipe is customizable with your favorite toppings like chocolate chips or nuts. Enjoy a slice of happiness that’s both nourishing and satisfying!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ripe bananas (mashed)
- 1 cup gluten-free flour blend
- 2 tsp baking powder
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a mixing bowl, mash the ripe bananas until smooth.
- In another bowl, whisk together gluten-free flour, baking powder, and cinnamon.
- Mix eggs, milk, and vanilla with the mashed bananas until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake for 25-30 minutes or until golden brown on top. Let cool slightly before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added flavor, mix in chocolate chips or chopped nuts before baking. Use overripe bananas for maximum sweetness and moisture. Store leftovers in an airtight container in the fridge for up to three days or freeze individual slices.