Gluten Free Banana Pancake Bake (Printable Recipe)
Fluffy banana oat bake with chocolate chips—gluten-free and easy for busy mornings.
# Ingredients You'll Need:
→ Wet Ingredients
01 -
3 ripe bananas, peeled
02 -
3 large eggs
03 -
3/4 cup plain Greek yogurt
04 -
1/4 cup monk fruit sweetener
→ Dry Ingredients
05 -
2 cups old-fashioned rolled oats
06 -
1 1/2 teaspoons ground cinnamon
→ Toppings
07 -
1/3 cup chocolate chips, plus extra for topping
→ Optional Add-Ins
08 -
1/3 cup chopped walnuts or pecans
09 -
1/2 cup well-drained crushed pineapple
10 -
1/4 cup shredded coconut
11 -
1 scoop vanilla protein powder
12 -
1 medium apple, peeled and diced
13 -
1/8 teaspoon ground nutmeg
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) and generously coat an 8x8-inch baking dish with cooking spray.
02 -
In a blender, combine the bananas, eggs, Greek yogurt, oats, monk fruit sweetener, and cinnamon. Blend until smooth and well incorporated.
03 -
Allow the blended mixture to sit for 5 minutes to let the oats absorb some liquid for better texture.
04 -
Stir in 1/3 cup of chocolate chips. Pour the batter into the prepared baking dish and sprinkle additional chocolate chips on top. Optionally, swirl some chips into the batter for even distribution.
05 -
Bake in the preheated oven for 30 minutes or until the edges pull slightly from the pan and the center is set but still slightly jiggly.
06 -
Let cool for at least 10 minutes before slicing. Serve warm, optionally topped with maple syrup, berries, or whipped cream.
# Extra Tips:
01 -
Use very ripe bananas with brown spots for optimal sweetness and flavor.
02 -
For dairy-free, substitute Greek yogurt with coconut yogurt and use almond milk if needed.
03 -
Run a knife under hot water and wipe between cuts for cleaner slices.
04 -
To reheat, microwave slices for 20 seconds or bake at 350°F for 5 minutes to crisp edges.
05 -
To freeze, wrap individual slices in plastic wrap and foil; store up to 3 months.