Baked Banana Upside Down Pancake

Fresh sliced bananas are caramelized in maple syrup and baked into a pancake large enough to feed the entire family. This Baked Banana Upside Down Pancake recipe simplifies Saturday morning breakfast. Who wants to stand around the griddle flipping pancakes all morning? After a quick 5-minute prep, pop this family-sized pancake into the oven, pour a cup of coffee and in 20 minutes you’ll have a tasty breakfast the whole family can enjoy…together.

The possibilities are endless.

Adding bananas to a baked pancake is one of my favorite flavor combinations, but there are so many delicious variations of this Baked Upside Down Pancake recipe. So have some fun experimenting. Here are a few ideas to get you started.

• Apples & cinnamon This is a Fall favorite! Slice a few apples thin and add them to the maple syrup in place of the bananas. Allow them to simmer for about 5-6 minutes until they start to soften. Sprinkle the apples with about 1/4 teaspoon cinnamon. Add an additional 1 teaspoon of cinnamon to the pancake batter before pouring it on top of the apples and maple syrup mixture. Allow the smell of apples and cinnamon to fill the house as it bakes. Yum!
• Pineapple upside down pancake I love this play on traditional pineapple upside down cake. It’s part breakfast and part dessert and 100% delicious. Canned pineapple works great in this recipe. Simply drain a can of pineapple rings and absorb any excess water left on the rings with a kitchen towel or paper towel. Simmer the pineapple rings in the maple syrup for 2-3 minutes on each side until they just start to turn golden brown. Skip the cinnamon but if you’d like to add some color like a traditional pineapple upside down cake, add Maraschino cherries, halved (or fresh cherries, halved) to the center of each pineapple ring before pouring the pancake batter on top and baking.
• Banana + Fruit Combinations Follow the same recipe but try adding additional fruit to the pancake batter to create delicious combinations. Try a handful of fresh blueberries, fresh strawberries, chopped fresh or canned peaches or the zest of an orange. Fold the fruit into the batter before pouring it onto the skillet.

Toppings

This Baked Banana Upside Down Pancake is already pretty sweet since it’s baked with maple syrup, but feel free to pour a little extra on top, if you’d like. Here are a few other options you might want to try.

• A sprinkle of powdered sugar
• A drizzle of chocolate syrup or chocolate chips melted in the microwave and drizzled on top using a fork.
• A sprinkle of cinnamon/sugar
• A dollop of whipped cream
• A thin spread of Nutella. The combination of bananas and Nutella is my favorite!
• A drizzle of honey
• A tablespoon of mini chocolate chips
• A drizzle of caramel syrup
• Here’s an interesting twist. Serve each slice of this pancake with a scoop of vanilla ice cream to transform this pancake into a tasty dessert.

Baked Banana Upside Down Pancake

Fresh sliced bananas are caramelized in maple syrup and baked into a Baked Banana Upside Down Pancake big enough to feed the entire family.

5 from 1 vote

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Course Breakfast

Cuisine American

Ingredients

  

• 3 tablespoons butter 1 tablespoon is used for greasing the skillet and 2 tablespoons are melted and added to the pancake batter.
• 2-3 ripe bananas sliced
• ⅓ cup maple syrup
• ¼ teaspoon cinnamon
• 1 ¼ cup flour To make this recipe gluten-free, substitute the flour for a gluten free 1-to-1 flour like Bob's Redmill.
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cup milk
• 1 egg

Instructions

 

• Heat the oven to 375 degrees.
• Grease a 9-inch cast iron skillet or an oven safe nonstick pan with cooking spray. Be sure to thoroughly cover the inside edges to ensure the pancake doesn't stick and for ease of flipping the pancake after it's baked. Melt the butter in the skillet on medium-low heat. Once the butter is melted, pour the maple syrup into the skillet.
• Place the bananas on the bottom of the skillet and simmer for 2-3 minutes on each side. Sprinkle the cinnamon over the bananas and turn off the heat.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
• Melt the remaining 2 tablespoons of butter in the microwave for about 30 seconds or until melted.
• Combine the milk and egg and mix well. Slowly add the butter while mixing with a whisk.
• Add the wet ingredients to the dry ingredients and mix well with a whisk.
• Pour the batter evenly over the bananas into the skillet.
• Place the skillet in the oven and bake for 20-25 minutes or until a toothpick or knife can be inserted into the middle and comes out clean (without any wet batter stuck to it).
• Carefully flip the pancake onto a plate. Slice and serve on its own or with additional maple syrup.

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