Go Back
+ servings
Slice of banana chocolate chip pancake cake on blue and white plate drizzled in syrup with bananas on top

Banana Chocolate Chip Pancake Cake

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.
Total Time 30 minutes
Servings 9 -12 servings
Author Dorothy Kern


  • 1 1/2 cups white whole wheat flour may substitute all-purpose
  • 2 tablespoons brown sugar packed
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 medium overripe bananas
  • 1 cup Almond Breeze Unsweetened Almondmilk original or vanilla
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips


  • Preheat oven to 350°F. Line a 9x9” 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.