Fluffy Oven-Baked Banana Nut Pancakes are full of banana goodness but super easy and almost foolproof. Make the one banana version or scale it up if needed.
So what can you do with one over-ripe banana? Well, this is the best answer is fluffy banana nut pancakes which are easy to make with a wonderful banana nut taste.
A perfect cooking-for-two recipe making two large servings. But easy to scale up if needed.
This super easy recipe with step-by-step photo instructions has reliable results, even for the pancake-flipping impaired cook. Mix and bake while you do something else for 25 minutes, and it uses only pantry ingredients; no mix is needed.
You may like other versions of baked pancakes, like blueberry pancakes and carrot cake pancakes. For other breakfast treats, check out Cinnamon Roll Cake, Cinnamon Biscuits, or Whole Wheat Blueberry Scones.
Chopped nuts—walnuts or pecans
Pantry ingredients—vegetable oil, milk, flour, sugar, baking powder, salt, butter
👨🍳How to Make Banana Nut Pancakes
- Preheat the oven with an oven-safe pan.
- Mash a banana, then add egg, oil, and milk—whisk.
- Mix flour, sugar, baking powder, and salt in a separate bowl.
- Remove preheated pan and coat with butter.
- Mix wet ingredients into dry ingredients.
- Pour the pancake batter into the heated pan and top with ¼ cup of chopped nuts.
- Bake for about 25 minutes.
- I used a 10-inch cast iron, but a 9-inch pie pan or another pan should be fine.
- This recipe makes a large breakfast for 2.
- Don't be afraid to turn the broiler on near the end to increase the browning.
↕️Adjusting the size of the recipe
Use the recipe card's serving feature to adjust the recipe's size. If your adjustment asks for a fraction of an egg, round up the higher number.
The pan size for adjusted recipes
- 2 servings (half recipe) - 6-inch round pan or an 8 ½ X 4 ½ standard loaf pan
- 4 servings (whole recipe) - 10-inches cast iron fry pan, but any similar size pan will work. A 9-inch round or an 8 or 9-inch square pan will be fine, but the thickness will vary.
- 6 servings (1 ½ recipe) - You can use a 12-inch cast iron fry pan, a standard 9X13 cake pan, or a ¼ sheet pan.
- 8 servings (double recipe) - A 9X13 standard cake pan will do but be a bit thicker. If you have a larger casserole dish, it will do fine. Thicker pancakes may take a few minutes more to cook.
No, any oven-safe pan will work for this recipe. But cast iron will conduct heat evenly and retain heat well, so it is ideal for recipes like this.
Many people can taste a bitter metallic taste in baked products with aluminum. So to avoid that, buy aluminum-free baking powder. It is readily available, costs the same, and works the same. The packaging will be labeled aluminum-free.
As banana age, they release a gas that converts some of the starch to sugar, increasing the sweetness.
Leftovers—storage and reheating
Store in an airtight container—a ZipLock bag is fine. Refrigerate for 3 days or freeze for 2-3 months.
To reheat, use a microwave but thaw first if frozen.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Preheat oven to 375°. Add an oven-safe pan to preheat also. I used a 10-inch cast-iron skillet. You may notice the almond milk. I had it left over from my milk-allergic son's visit. Use any milk you want.
Mash one ripe banana.
Add 1 egg, 2 tablespoons oil, and ¾ cup milk—whisk together.
Remove preheated pan and coat with 1 tablespoon of butter.
Mix dry. 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and ½ teaspoon salt. Mix wet into dry.
Pour into the heated pan and top with ¼ cup of chopped nuts. I like walnuts, but pecans are okay or skip the nuts.
Bake for about 25 minutes. You can turn the broiler on near the end if you want more browning.
Serve with butter and maple syrup.
Oven Baked Banana Nut Pancakes
- 1 banana - ripe
- 1 egg
- 2 tablespoons oil
- ¾ cup milk
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon butter - to coat pan
- ¼ cup chopped nuts - optional to top
- Preheat oven to 375°. Add an oven-safe pan to preheat also. A 10-inch cast-iron skillet works well.
- Mash one ripe banana.
- Add 1 egg, 2 tablespoons oil, and ¾ cup milk—whisk together.
- Remove preheated pan and coat with 1 tablespoon of butter.
- Mix dry ingredients. 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and ½ teaspoon salt. Mix wet into dry.
- Pour into the heated pan and top with ¼ cup of chopped nuts. I like walnuts, but pecans are okay or skip the nuts.
- Bake for about 25 minutes. You can turn the broiler on near the end if you want more browning.
- Serve with butter and maple syrup.
Your Own Private Notes
- I like to use a 9-inch cast iron pan but this will work well in a 9-inch round baking pan or an 8X8 or 6X9 baking dish.
- A double-size recipe will use a 12-inch cast iron pan or a 9X13 casserole or cake pan. Cooking time should be unchanged.
- The riper the banana, the sweeter.
- Be sure to preheat the pan with the oven for at least a few minutes.
- The nuts are optional. I like walnuts, but pecans are also a favorite.
- You might need a few minutes of the broiler to brown the pancake to your preference at the end. I need it in one of my ovens but not the other.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published September 21, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.