Banana Pancake Breakfast Bake

This hearty banana pancake bake transforms the traditional pancake experience into a convenient, delicious breakfast casserole. For busy mornings when flipping pancakes just isn't practical, this baked version delivers all the flavor with minimal effort and maximum satisfaction.

The first time I made this pancake bake was during a chaotic weekend morning when my kids were begging for pancakes but I needed something hands-off. Now they actually request this version over traditional pancakes because they love the custardy texture and chocolate chip pockets throughout.

Ingredients

• Ripe bananas the riper and spottier the better for natural sweetness and strong banana flavor
• Oats create the hearty base that mimics pancake texture without flour use certified gluten free if necessary
• Eggs provide structure and protein making this a satisfying breakfast
• Greek yogurt adds incredible moisture and a protein boost while keeping the texture light
• Milk helps thin the batter to the perfect consistency use any variety you prefer
• Monk fruit sweetener offers sweetness without added sugar regular sugar works too if preferred
• Vanilla enhances the warm flavors without adding sweetness
• Cinnamon provides classic pancake spice that pairs perfectly with banana
• Baking powder creates lift and airiness in the final bake
• Chocolate chips create melty pockets of sweetness throughout use mini chips for more even distribution

Step-by-Step Instructions

Prepare the oven

Heat your oven to 350°F ensuring it reaches full temperature before baking. Position the rack in the middle of the oven for even heat distribution.

Blend the batter

Add oats eggs Greek yogurt milk monk fruit sweetener vanilla cinnamon and baking powder to a blender. Process on high until completely smooth about 45 seconds to 1 minute. The oats should be fully broken down creating a smooth pancake like batter.

Prepare the baking dish

Spray a 9x9 baking dish thoroughly with cooking spray making sure to coat the sides well to prevent sticking. Pour the blended batter into the prepared dish. The consistency should be pourable but not too thin.

Add toppings

Sprinkle chocolate chips evenly across the top of the batter. Some will sink slightly during baking creating pockets of chocolate throughout. You can reserve some to sprinkle on halfway through baking if you want more visible chips on top.

Bake to perfection

Place in the preheated oven and bake for 30 to 35 minutes. The pancake bake is done when the center is set firm to the touch and the edges turn golden brown. A toothpick inserted in the center should come out mostly clean.

Cool and serve

Allow to cool for 5 to 10 minutes before slicing. This sets the texture and makes for cleaner slices. Cut into 6 equal portions and serve warm.

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The Greek yogurt is truly the secret ingredient in this recipe. I discovered its importance when I ran out once and substituted regular yogurt the texture was completely different. The thick Greek variety provides just the right amount of moisture while keeping the bake sturdy enough to slice cleanly.

Storage and Reheating

After cooling completely slice the pancake bake into individual portions and store in an airtight container in the refrigerator for up to 5 days. For longer storage wrap individual slices tightly in plastic wrap then place in a freezer bag for up to 3 months.

To reheat refrigerated portions microwave for 30 seconds or until just warmed through. For frozen slices thaw overnight in the refrigerator then reheat or microwave from frozen for about 1 minute 30 seconds checking halfway through. You can also reheat in a 350°F oven for about 10 minutes for a slightly crispier exterior.

Ingredient Substitutions

This recipe is incredibly forgiving and adaptable to what you have on hand. For dairy free versions use coconut yogurt and almond milk. Regular sugar honey or maple syrup can replace monk fruit sweetener though liquid sweeteners may require reducing the milk slightly to maintain the right consistency.

For extra protein add 2 tablespoons of protein powder to the batter or mix in 2 tablespoons of nut butter. You can also use flavored Greek yogurt like vanilla or honey to add an extra dimension of taste without additional ingredients.

Serving Suggestions

While delicious on its own this pancake bake reaches new heights with toppings. Serve warm slices with fresh banana slices maple syrup a dollop of yogurt or nut butter. For a decadent weekend brunch add a scoop of vanilla ice cream or whipped cream and a drizzle of chocolate sauce.

Create a breakfast board with this pancake bake as the centerpiece surrounded by fresh fruit berries yogurt and different syrup options. This interactive approach makes breakfast feel special while still being effortless.

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Recipe FAQs

→ Can I make this banana pancake bake ahead of time?

Yes! This breakfast bake is perfect for meal prep. Prepare and bake it, then once cooled, slice into portions and store in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-45 seconds or in a toaster oven until warmed through.

→ What can I substitute for monk fruit sweetener?

You can substitute the monk fruit sweetener with an equal amount of honey, maple syrup, or regular sugar. If using a liquid sweetener like honey, you may want to reduce the milk by 1 tablespoon to maintain the proper consistency.

→ Is this breakfast bake freezer-friendly?

Absolutely! Once baked and completely cooled, cut into individual portions and wrap each piece in plastic wrap or parchment paper, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or defrost in the microwave before reheating.

→ Can I use steel-cut oats instead of regular oats?

Regular rolled oats work best for this recipe as they blend more easily and provide the right texture. Steel-cut oats are too firm and wouldn't soften properly during baking. Quick oats can be used as an alternative to rolled oats if needed.

→ What toppings go well with this banana pancake bake?

While chocolate chips are included in the recipe, you can customize with many delicious toppings! Try fresh banana slices, berries, a drizzle of maple syrup or honey, a dollop of Greek yogurt, nut butter, chopped nuts, or a sprinkle of granola for added crunch.

→ Can I make this dairy-free?

Yes, you can make this dairy-free by substituting the Greek yogurt with dairy-free yogurt (coconut, almond, or soy-based) and using your preferred plant-based milk. Also, be sure to use dairy-free chocolate chips.