So what can you do with one over-ripe banana? Well, this is the best answer. Ever. Fluffy oven-baked banana pancakes are full of banana goodness but super easy and almost foolproof. Give it a try today.
Introduction and My Rating
You might call me "pancake impaired." Really, I make a mess. So this year, I have moved from the stovetop to the oven.
I bake my pancakes, and a 10-inch skillet makes a perfect serving for two.
It can't be a five per my wife since there are no blueberries. Don't tell her I made it a five.
I used 10-inch cast iron, but a 9-inch pie pan or another pan should be fine.
This recipe makes a large breakfast for 2. If you want more, increase the amount by 50% and use two eggs and bake in a 12-inch pan.
Don't be afraid to turn the broiler on near the end to increase the browning.
I always sprinkle the top with about 1/4 cup of walnuts. Use pecans or skip if you want.
Note: You will see Almond milk, in the picture, and yes, that is what I used (just what I happened to have), but any milk or milk substitute will do.
🍌Banana Nut Recipes
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 leftover from my milk allergic son's visit. Use any milk you want.
Mash one ripe banana.
Add one egg, two tablespoons oil, and 3/4 cup milk. Whisk together.
Remove preheated pan and coat with one tablespoon butter.
Mix dry. 1 cup flour, two tablespoons sugar, two teaspoon baking powder, 1/2 teaspoon salt. Mix wet into dry.
Pour into the heated pan and top with 1/4 cup chopped nuts. I like walnuts, but pecans are fine or just skip the nuts.
Bake for 25 minutes. You can turn the broiler on near the end if you want more browning.
Oven Baked Banana Pancakes
- 1 banana - ripe
- 1 egg
- 2 tablespoons oil
- 3/4 cup milk
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter - to coat pan
- 1/4 cup chopped nuts - optional to top
- Preheat oven to 375°. Add an oven safe pan to the oven to preheat, also. I used a 10-inch cast iron skillet.
- Mash one ripe banana then add one egg, two tablespoons oil, and 3/4 cup milk. Whisk together.
- Remove preheated pan and coat with one tablespoon butter.
- Mix dry. one cup flour, two tablespoons sugar, two teaspoon baking powder, 1/2 teaspoon salt. Mix wet into dry.
- Pour into the heated pan and top with 1/4 cup chopped nuts. I like walnuts but pecans will be good. Or just skip the nuts.
- Bake for 25 minutes. You can turn the broiler on for a few minutes near the end to brown more if needed.
- 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.
- I like to use a 9-inch cast iron pan but this will work well in a 9-inch round baking pan or 8X8 or 6X9 baking dish.
- 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.
Editor's Note: Originally Published September 21, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.