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

Course Breakfast

Cuisine American

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

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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