Gluten Free Banana Pancake Bake (Printer-Friendly Version)

Custardy banana pancake bake, gluten free and naturally sweetened, ideal for breakfast or meal prep.

# What You'll Need:

→ Main Batter

01 - 3 large ripe bananas, peeled
02 - 2 cups old-fashioned rolled oats
03 - 3 large eggs
04 - 1 cup Greek yogurt
05 - 1/4 cup monk fruit sweetener
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon fine sea salt
11 - 1/4 cup unsweetened milk (dairy or plant-based)

→ For Topping

12 - 1/2 cup semisweet chocolate chips
13 - Cooking spray, for greasing pan

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Generously coat a 9x9-inch baking dish with cooking spray, ensuring all corners are covered.
02 - Add bananas, oats, eggs, Greek yogurt, monk fruit sweetener, cinnamon, vanilla extract, baking powder, baking soda, salt, and milk to a blender. Blend until the mixture forms a smooth, pourable batter with a few visible oat flecks remaining.
03 - Allow the blended batter to sit in the blender for 5 minutes. This lets the oats absorb some liquid and improves the bake’s final texture.
04 - Pour the batter evenly into the prepared baking dish. Sprinkle half of the chocolate chips on top, then use a knife to gently swirl some chocolate into the batter. Scatter the remaining chips over the surface.
05 - Bake in the preheated oven for 32 to 38 minutes, or until the edges pull away from the pan and the center is set but still slightly jiggly. Avoid overbaking to maintain a custardy interior.
06 - Remove from oven and let cool in the pan for at least 10 minutes. Slice using a sharp knife run under hot water and wiped clean between cuts for neat servings.
07 - Serve warm, optionally topped with maple syrup and fresh berries.

# Additional Tips:

01 - For best results, use overripe bananas with plenty of brown spots for maximum flavor and sweetness.
02 - Resting the batter before baking allows the oats to hydrate and produces a fluffier, more cohesive bake.
03 - Leftovers can be stored in an airtight container in the refrigerator for 4 days or frozen for up to 3 months.
04 - Gluten-free oats are recommended if baking for individuals with celiac disease or gluten intolerance.
05 - To make dairy-free, substitute Greek yogurt with coconut yogurt and use a plant-based milk.

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