Gluten Free Banana Pancake Bake (Printer-Friendly)

Banana pancake bake with oats and Greek yogurt—naturally sweet, gluten free, easy to prep and serve for breakfast.

# List of Ingredients:

→ Main Batter

01 - 3 large ripe bananas, peeled
02 - 2 cups old-fashioned rolled oats
03 - 1 cup Greek yogurt
04 - 1/2 cup milk
05 - 3 large eggs
06 - 1/4 cup monk fruit sweetener
07 - 2 teaspoons baking powder
08 - 1 teaspoon cinnamon
09 - 1 teaspoon vanilla extract
10 - 1/4 teaspoon fine sea salt

→ Toppings

11 - 1/2 cup chocolate chips
12 - Nonstick cooking spray

# Preparation Steps:

01 - Preheat the oven to 350°F. Generously coat a 9x13-inch baking dish with nonstick cooking spray, making sure to spray the corners for easy release.
02 - Add bananas, oats, Greek yogurt, milk, eggs, monk fruit sweetener, baking powder, cinnamon, vanilla extract, and salt to a blender. Blend on high until a smooth, pourable batter forms, about 1 minute.
03 - Let the blended batter sit in the blender for 5 minutes to allow the oats to absorb some liquid and improve the final texture.
04 - Pour the batter evenly into the prepared baking dish. Sprinkle half of the chocolate chips over the top, then gently swirl some chips into the surface with a knife for even distribution.
05 - Transfer the pan to the oven and bake for 35–40 minutes, or until the edges are golden, the center is set but still slightly jiggly, and a toothpick inserted near the center comes out mostly clean.
06 - Remove from the oven and let cool in the pan for at least 10 minutes before slicing for clean portions. Serve warm, optionally with additional chocolate chips, maple syrup, or fresh berries.

# Additional Suggestions:

01 - Use bananas with prominent brown spots for maximum sweetness and best banana flavor.
02 - For dairy-free preparation, substitute the Greek yogurt with coconut yogurt and use almond milk.
03 - Letting the blended batter rest before baking results in a more tender texture.
04 - Cool for 10 minutes after baking; this helps each slice hold together neatly.
05 - Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat slices in the microwave or oven.
06 - Freeze individual portions wrapped in plastic and foil for up to 3 months.
07 - For a cleaner cut, run your knife under hot water and wipe between slices.

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