Healthy Banana Protein Pancake Bake (No Flipping Needed) – Easy, Cozy, and High-Protein

Skip the skillet and make breakfast simple with this banana protein pancake bake. It has the soft, fluffy vibe of pancakes with none of the flipping or babysitting. Stir, bake, slice, and you’re done.

It’s great for meal prep, kid-friendly, and easy to customize with mix-ins. If you like warm, cozy flavors and a steady, satisfying start to your day, this one’s for you.

What Makes This Special

This recipe takes everything you love about pancakes and turns it into one effortless pan. You’ll get a golden top, tender crumb, and just the right banana sweetness.

Because it’s baked, you can make a batch big enough for the whole family or for several mornings at once. It’s also packed with protein, so you stay full longer. And the best part: you can tweak flavors to match your mood—think blueberries, chocolate chips, or cinnamon crunch.

Ingredients

• 3 ripe bananas, mashed (the spottier, the better for sweetness)
• 2 large eggs
• 1 cup milk (dairy or unsweetened almond/oat milk)
• 1 cup plain Greek yogurt (2% or 0%)
• 1–1.25 cups vanilla or unflavored whey protein powder (see notes in Pitfalls to adjust)
• 1.5 cups rolled oats (blended into oat flour or use store-bought oat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon fine salt
• 2–3 tablespoons maple syrup or honey (optional, adjust to taste)
• 1 teaspoon vanilla extract
• 1–2 tablespoons melted coconut oil or butter (plus extra for greasing)
• Optional mix-ins: 1/2 cup blueberries, chopped walnuts, mini chocolate chips, or hemp hearts
• Optional toppings: sliced bananas, berries, nut butter, yogurt, maple syrup

Instructions

1. Prep your pan and oven. Heat the oven to 350°F (175°C).

   Grease a 9×9-inch baking dish or line it with parchment for easy removal.

2. Make oat flour if needed. Blend rolled oats in a blender until fine and flour-like. Measure out 1.5 cups after blending.
3. Mash bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps for texture.
4. Whisk wet ingredients. Add eggs, milk, Greek yogurt, vanilla, melted coconut oil or butter, and sweetener if using. Whisk until smooth.
5. Combine dry ingredients. In a separate bowl, mix oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
6. Bring it together. Add the dry ingredients to the wet.

   Stir gently until just combined. The batter should be thick but spreadable. If it’s too thick, splash in 2–3 tablespoons of milk.

7. Add mix-ins. Fold in blueberries, nuts, or chocolate chips if desired.

   Don’t overmix.

8. Bake. Spread batter into the prepared dish. Bake for 22–30 minutes, or until the top is set and lightly golden, and a toothpick comes out with a few moist crumbs.
9. Rest and slice. Let it cool for at least 10 minutes to set. Slice into squares and serve warm with your favorite toppings.

Keeping It Fresh

Let leftovers cool completely before storing.

Keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds or in a low oven until warm. For longer storage, wrap individual squares and freeze for up to 2 months.

Thaw overnight in the fridge or reheat from frozen in short bursts.

Why This is Good for You

• High protein. The combo of protein powder and Greek yogurt gives this bake staying power. It helps curb mid-morning crashes and keeps you satisfied.
• Whole grains. Oat flour offers fiber, which supports digestion and steadier energy. It also brings a soft, cake-like texture.
• Naturally sweetened. Ripe bananas add sweetness and potassium.

  A little maple or honey is optional, so you can control sugar levels.

• Balanced macros. There’s a good mix of protein, complex carbs, and a touch of fat, especially if you add nuts or nut butter on top.

Pitfalls to Watch Out For

• Protein powder type matters. Whey blends usually bake up soft and moist. Casein or plant proteins absorb more liquid and can make the bake dry. If using plant protein, start with 3/4 cup and add more only if the batter is too loose.
• Overbaking dries it out. Pull it when the center is just set.

  It will continue to firm as it cools.

• Too much sweetener. Bananas already bring sweetness. Taste the batter (no raw flour risk with oat flour) and add only what you need.
• Skipping the rest. A short rest after baking helps slices hold together. Cutting too soon can make it crumbly.
• Uneven mixing. Fold gently and avoid overworking the batter, especially if you’ve added mix-ins.

Variations You Can Try

• Blueberry Lemon. Add 1/2 cup blueberries and 1 teaspoon lemon zest.

  Finish with a dollop of yogurt and a drizzle of honey.

• Chocolate Banana. Use chocolate protein powder, add 1–2 tablespoons cocoa powder, and sprinkle in mini chocolate chips.
• Cinnamon Crunch. Swirl in 1 tablespoon melted coconut oil mixed with 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon before baking.
• Nutty Banana Bread. Add 1/2 cup chopped walnuts and a pinch of nutmeg. Serve with a smear of almond butter.
• Espresso Boost. Stir in 1–2 teaspoons instant espresso powder for a mocha vibe.
• Apple Pie. Fold in 1 small diced apple and extra cinnamon. Great with a spoonful of Greek yogurt on top.
• Dairy-Free. Use plant-based yogurt and milk, and a dairy-free protein powder.

  Keep an eye on moisture and add a bit more milk if needed.

FAQ

Can I make this gluten-free?

Yes. Use certified gluten-free oats or oat flour and check that your protein powder is gluten-free. Everything else listed is naturally gluten-free.

What if I don’t have protein powder?

You can leave it out and add 1/2 cup more oat flour plus 2 tablespoons almond flour for tenderness.

It won’t be as high in protein, but it will still taste great.

Can I use steel-cut oats?

No. Steel-cut oats won’t blend into a fine flour and will stay gritty. Stick with rolled oats or oat flour.

How do I know it’s done?

The top should look set and lightly golden, and the center should spring back when gently pressed.

A toothpick should come out with a few moist crumbs, not wet batter.

Can I bake this in a different pan?

Yes. A 9×9-inch pan yields thicker slices. A 9×13-inch pan will cook faster and be thinner, so start checking at 16–18 minutes.

Muffin tins work too; reduce bake time to 12–16 minutes.

Is it sweet enough without maple or honey?

If your bananas are very ripe and you’re using vanilla protein powder, it’s often sweet enough. Taste the batter and add sweetener only if needed. You can always add syrup on top after baking.

Can I prepare the batter the night before?

It’s better to mix and bake fresh.

Oats absorb liquid over time and the batter can thicken too much. If you need to prep ahead, mix the wet and dry separately and combine in the morning.

What’s the best way to reheat?

Microwave a slice for 20–30 seconds or warm in a 300°F oven for 8–10 minutes. Add toppings after reheating.

In Conclusion

This banana protein pancake bake is a simple, cozy way to start your day with real staying power.

It’s easy to make, easy to store, and endlessly customizable. Whether you’re feeding a crowd or stocking your fridge for the week, it delivers fluffy, tender squares without any flipping. Keep a pan on hand, switch up the mix-ins, and breakfast practically makes itself.