Fluffy Oven-Baked Banana Squares

This banana-infused vegan pancake recipe transforms your morning routine by baking everything in one pan. Perfect for busy days when standing over the stove isn't ideal, these squares deliver all the fluffy texture and sweet flavor of traditional pancakes without the hassle of flipping each one individually.

I discovered this baking method during a chaotic family brunch when trying to serve pancakes to eight hungry relatives. Now this oven-baked version has become our Sunday tradition, with everyone grabbing warm squares as they please.

Ingredients

• Ripe bananas: Choose very spotty bananas for maximum sweetness and moisture in your pancakes
• Oat or almond milk: Provides the perfect liquid base without dairy offering a slightly nutty undertone
• Maple syrup: Adds natural sweetness and caramel notes that complement the banana perfectly
• Vanilla extract: Enhances the overall flavor profile with warm aromatic notes
• All-purpose or spelt flour: Creates the structure while spelt offers a slightly nuttier whole grain option
• Baking powder: Essential for creating that fluffy pancake texture we all crave
• Baking soda: Works with the apple cider vinegar to create extra lift and tenderness
• Apple cider vinegar: Activates the baking soda for maximum fluffiness
• Cinnamon: Brings warm spice notes that enhance the banana flavor
• Salt: Balances sweetness and enhances all flavors
• Coconut oil or vegan butter: Prevents sticking and adds richness to the edges

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350°F and thoroughly grease your baking pan. The proper temperature ensures your pancakes rise evenly and develop that golden exterior. Take time to grease every corner of the pan or use parchment paper with overhang for easy removal later.

Create the Wet Mixture:

In a large bowl mash your bananas until almost smooth but with some small chunks remaining for texture. The mashed bananas should measure about one cup. Slowly pour in your plant milk while stirring to incorporate evenly. Add the maple syrup vanilla and apple cider vinegar mixing until everything is well combined. The mixture will look slightly curdled which is exactly what you want.

Combine Dry Ingredients:

In a separate bowl whisk together your flour baking powder baking soda cinnamon and salt. Whisking rather than stirring ensures even distribution of the leavening agents which is crucial for uniform rise. Make sure there are no lumps in the dry ingredients before combining with wet ingredients.

Mix and Pour:

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined with no dry patches but avoid overmixing which would develop gluten and make your pancakes tough. If adding chocolate chips or berries fold them in now with just two or three strokes. Pour the batter into your prepared pan using your spatula to spread it evenly to the corners.

Bake to Perfection:

Place the pan in the center of your preheated oven and bake for 25 to 30 minutes. Look for golden edges that have started to pull away from the pan slightly and a center that springs back when gently touched. A toothpick inserted into the center should come out clean or with a few moist crumbs. Allow to cool for 5 minutes before cutting into squares.

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The apple cider vinegar might seem like a strange addition but I discovered its importance after forgetting it once. Without that acid to activate the baking soda my pancakes were noticeably less fluffy. Now I keep a small bottle just for baking these pancakes and other vegan treats that need that extra rise.

Perfect for Meal Prep

These baked pancake squares store exceptionally well making them perfect for busy weekday mornings. Simply cool them completely then wrap individual portions in parchment paper and store in an airtight container. They maintain their moisture and texture for up to four days in the refrigerator. For longer storage freeze the wrapped squares in a freezer bag removing as much air as possible. When ready to enjoy microwave for 20 to 30 seconds or pop into a toaster oven until warm throughout.

Simple Ingredient Swaps

The beauty of this recipe lies in its flexibility. If you find yourself missing an ingredient or catering to additional dietary needs there are several easy substitutions. Replace the all purpose flour with oat flour for a heartier texture or use a gluten free blend with xanthan gum for those avoiding wheat. No maple syrup on hand? Brown sugar or coconut sugar work wonderfully. For extra protein add two tablespoons of nut butter to the wet ingredients or fold in hemp seeds. The bananas themselves can be substituted with applesauce though you may want to increase the sweetener slightly.

Serving Suggestions

Transform these simple pancake squares into an impressive brunch spread by setting up a toppings bar. Warm maple syrup fresh berries sliced bananas chopped nuts and coconut whipped cream allow guests to customize their servings. For a more substantial meal pair with a side of scrambled tofu or roasted breakfast potatoes. I love serving these with a smear of almond butter and a sprinkle of cinnamon for a portable breakfast on busy mornings. For dessert top warm squares with a scoop of vegan ice cream and a drizzle of chocolate sauce.

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The History of Sheet Pan Pancakes

This recipe represents the modern evolution of pancakes which have existed in various forms across cultures for centuries. Traditional pancakes required standing over a hot stove flipping each one individually often leaving the cook unable to enjoy the meal with everyone else. Sheet pan baking techniques gained popularity in the 2010s as part of the broader meal prep movement emphasizing efficiency without sacrificing flavor. These baked pancakes honor the traditional flavor profile while adapting the cooking method to suit contemporary needs particularly for families or anyone feeding a group.

Recipe FAQs

→ How do these differ from traditional pancakes?

Unlike traditional pancakes that require individual cooking and flipping in a pan, these are baked as one large sheet in the oven. The texture is similar to regular pancakes but slightly cakier, and they save significant time and effort, especially when cooking for multiple people.

→ Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour with a certified gluten-free flour blend. Oat flour works particularly well for this recipe, just ensure it's certified gluten-free if you have sensitivities or allergies.

→ What if my bananas aren't very ripe?

Riper bananas provide better sweetness and moisture. If yours aren't very ripe, you can increase the maple syrup by 1 tablespoon to compensate for sweetness. Alternatively, you can quickly ripen bananas by baking them (in their peels) at 300°F for 15-20 minutes until blackened.

→ How should I store leftovers?

Store cooled pancake squares in an airtight container in the refrigerator for 3-4 days. They also freeze exceptionally well - place them in a freezer-safe container with parchment between layers and freeze for up to 3 months. Reheat in a toaster or microwave.

→ What's the best way to serve these baked pancakes?

Serve them warm with traditional toppings like maple syrup, fresh fruit, or nut butter. They're also delicious with vegan yogurt, coconut whipped cream, or chocolate sauce. For a complete brunch, pair with fresh fruit salad and a warm beverage.

→ Can I double the recipe for a larger crowd?

Absolutely! Double all ingredients and use a larger baking dish (like a 9x13 inch pan). The baking time may need to be extended by 5-10 minutes, so use the toothpick test to ensure they're completely baked through.