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Fluffy Baked Banana Pancakes

These light and fluffy baked banana pancakes are a delightful treat for breakfast or dessert, offering a sweet embrace of ripe bananas in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Batter Ingredients
  • 2 pieces ripe bananas Sweet, creamy, and fragrant; serves as the base for the batter.
  • 1 cup all-purpose flour Gives structure, creating a fluffy texture.
  • 1 tablespoon baking powder Essential leavening agent providing lift.
  • 1/2 teaspoon salt Balances sweetness and enhances flavors.
  • 1 cup milk Contributes to a rich, moist batter.
  • 2 large eggs Adds structure and binding.
  • 2 tablespoons melted butter Elevates flavor with richness.
  • 1 teaspoon vanilla extract Intensifies the overall flavor profile.
  • as needed none cooking spray or additional butter For greasing the pan.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your baking dish with cooking spray or melted butter.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the milk, eggs, melted butter, and vanilla extract to the mashed bananas. Stir until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined with a few lumps remaining.
  6. Pour the pancake batter into the prepared baking dish, spreading it evenly.
Baking
  1. Bake in the preheated oven for 20-25 minutes.
  2. Check for doneness by inserting a toothpick into the center; it should come out clean.
  3. Allow to cool slightly before cutting into squares.

Notes

Serve warm with maple syrup, whipped cream, or fresh berries. For additional flavors, consider adding nuts or chocolate chips. Store leftovers in an airtight container for up to three days or freeze for longer storage.