Gluten Free Banana Pancake Bake
Gluten Free Banana Pancake Bake is a warm, comforting breakfast that combines the sweetness of ripe bananas with a hint of cinnamon. This easy-to-make dish is perfect for brunches or cozy solo mornings. Just slice and serve with your favorite toppings for a delightful experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 cup gluten-free flour blend
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 2 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, mash the ripe bananas until mostly smooth.
- Add eggs and milk to the mashed bananas, whisking until well combined.
- In another bowl, mix gluten-free flour, baking powder, cinnamon, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
- Pour the batter into the prepared dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing into squares. Serve warm with maple syrup or fresh fruit.
Nutrition
- Serving Size: 1 square (90g)
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For added sweetness, consider folding in chocolate chips or nuts. - Letting the batter rest for 10 minutes can enhance texture. - Store leftovers in an airtight container for up to three days; reheat in the microwave or oven.