Banana Chocolate Chip Pancake Cake

5 from 3 votes

Banana Chocolate Chip Pancake Cake - bake your pancakes in a cake pan so you don't have to flip them! These banana pancakes are a family favorite.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 159kcal

Cost: 5

Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
Mash the bananas with a fork. Add mashed banana to almond milk, egg, oil, and vanilla extract in a large measuring cup or small bowl. Whisk to combine, then whisk the wet ingredients into the dry ingredients, stirring just until moistened. Stir in chocolate chips.
Pour pancake batter into prepared pan. Bake for 18-22 minutes or until a toothpick comes out of the center with just a few crumbs stuck to it and the edges are golden brown.
Serve warm with syrup or pack squares in lunch boxes for an easy breakfast or snack.

You can use an equal amount of white whole wheat flour or use half and half all-purpose with tradtitional whole wheat flour.
Any kind of milk (cow's milk, any fat content or nondairy) will work.
Swap the mini chocolate chips for nuts or fruit or sprinkles, or add both.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. For freezing, slice pancake and layer between paper towels in a freezer bag for easy grab and go breakfasts.