Protein Berry Banana Pancake Bake

This protein berry banana pancake bake is my go-to for mornings when I want to treat my family without fussing over the stovetop. It is cozy breakfast casserole meets fluffy pancakes with juicy bursts of berries and warm banana slices. You can prep it ahead for weekday mornings or serve it piping hot as a special weekend brunch.

I remember the first chilly Saturday I baked this instead of flipping pancakes standing at the stove. Now it is our snow day breakfast tradition and my kids love helping layer the fruit.

Ingredients

• Whole wheat flour: brings hearty flavor and fiber use a fresh bag for lighter texture
• Vanilla protein powder: boosts protein and gives gentle sweetness check label for clean ingredients
• Coconut sugar or brown sugar: lends rich caramel notes choose whichever you have handy
• Baking powder and baking soda: create extra lift so your bake turns out pillow soft
• Salt: sharpens all the flavors do not skip it
• Unsweetened almond milk: keeps the batter light or use dairy milk for richer flavor pick a milk you enjoy drinking
• Eggs: bind the batter and give structure opt for large eggs with bright yolks
• Melted coconut oil or butter: adds healthy fats and moisture use good quality coconut oil for subtle flavor or real butter for classic taste
• Vanilla extract: enhances the aroma pure extract is best
• Ripe bananas: infuse each bite with natural sweetness pick bananas just spotted and fragrant
• Mixed berries: bring color and juicy pops frozen work beautifully just toss them in straight from the freezer
• Sliced almonds or chopped pecans: add crunch and nutty depth optional but highly recommended use fresh nuts for best flavor
• Maple syrup: tops with gentle sweetness use pure syrup if possible

Instructions

Preheat and Prep:

Turn your oven to 350°F or 175°C and let it heat fully. Lightly grease a nine inch square baking dish with coconut oil or butter to prevent sticking.

Mix Dry Ingredients:

In a large mixing bowl whisk together whole wheat flour vanilla protein powder sugar baking powder baking soda and salt. Whisk until well combined and no streaks remain so your leavening is evenly distributed.

Combine Wet Ingredients:

In a separate medium bowl whisk almond milk eggs melted coconut oil and vanilla extract until smooth and glossy. Make sure eggs are beaten well for best lift.

Create Batter:

Pour the wet mixture into the dry mixture. Using a spatula gently fold until most streaks of flour disappear. Be careful not to overmix or your bake may turn dense.

Add Fruit:

Gently fold in banana slices and mixed berries making sure to distribute both evenly. If using frozen berries do not thaw before adding.

Fill Baking Dish:

Scrape batter into your prepared dish. Use a spatula to spread evenly to each corner so your bake cooks uniformly.

Add Topping:

Sprinkle with sliced almonds or pecans across the top if you like extra crunch and flavor.

Bake:

Place dish in preheated oven. Bake for thirty to thirty five minutes until golden brown and a toothpick inserted in the center comes out clean. The kitchen will smell amazing at this point.

Cool and Serve:

Let the pancake bake rest for about ten minutes before slicing. Serve warm with a drizzle of maple syrup if you wish.

Save

Of all the ingredients I always look forward to the crusty edges studded with toasty almonds. My youngest likes to sneak extra berries into her corner for extra bursts of juiciness. It makes for a sweet family memory every time.

Storage Tips

Let any leftovers cool completely before storing. Tuck baked squares into an airtight container. Refrigerate for up to four days. For longer storage freeze tightly wrapped portions and thaw overnight in the fridge. Reheat gently in the oven or microwave to recapture the fresh baked flavor.

Ingredient Substitutions

Feel free to swap whole wheat flour for your favorite gluten free blend just use a brand you know bakes up light. If you do not have coconut sugar plain brown sugar works well. Any neutral milk will do. Switch the berries for diced apples or peaches if that is what you have. Nuts can be left off for allergy concerns.

Serving Suggestions

I love to serve each square warm with more maple syrup and a dollop of thick Greek yogurt. For a fun brunch layering fresh berries on top or adding a scoop of whipped ricotta makes it extra special. If feeling fancy add a sprinkle of cinnamon sugar over the hot bake before slicing.

Cultural and Historical Context

Breakfast casseroles have long been a staple in American kitchens especially for gatherings and special mornings. This version is a modern riff on classic baked pancakes with a nod to nutrition and ease. The layering of fruit and nuts gives each piece a homemade touch reminiscent of family meals around the table.

Seasonal Adaptations

Spring brings strawberries or rhubarb to the mix In summer swap in sliced peaches or blackberries Autumn calls for diced apples or pears with cinnamon

Success Stories

One reader told me she doubled the recipe for a Mother’s Day brunch and not a crumb was left. Another takes single portions to work all week for an energy boost with her morning coffee.

Freezer Meal Conversion

As soon as it cools slice into portions wrap tightly and freeze. Pop out a square the night before and let it thaw in the fridge so it is ready to reheat and eat in the morning. The texture stays moist and the flavors shine through even after freezing.

Save

This breakfast bake will bring smiles to your table and make mornings easy. Slice it warm and savor every fruity, protein-packed bite.

Recipe FAQ Section

→ Can I use different fruit instead of berries?

Yes, you can substitute berries with diced apples, peaches, or other seasonal fruits for added variety and flavor.

→ Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free flour in place of whole wheat flour to enjoy a gluten-free version of the bake.

→ How should leftovers be stored?

Store any leftover bake in the refrigerator for up to four days. Reheat before serving for best texture and taste.

→ Can the protein content be increased?

To boost protein, simply use more protein powder and reduce the flour by an equal amount. This helps keep the texture balanced.

→ What milk options work best for mixing?

Unsweetened almond milk or dairy milk work well. Choose the one that fits your dietary preferences for best results.

→ Is the bake suitable for vegetarians?

Yes, this dish is vegetarian-friendly and packs in extra protein thanks to eggs and protein powder.

→ Which toppings add extra crunch?

Sliced almonds or chopped pecans provide a delightful crunch. You can also add seeds or other nuts for variation.