Protein Berry Banana Pancake Bake

This protein berry banana pancake bake has saved many rushed mornings in my house turning the pancakes my kids love into a simple make-ahead breakfast that doubles as a treat for weekend guests or meal prep. It is the answer for a hearty breakfast that fuels the day and still feels like something special fresh from the oven.

The first time I baked this on a Sunday my family came downstairs asking if I made cake for breakfast It quickly became the most-requested breakfast casserole recipe in my kitchen.

Ingredients

• Whole wheat flour: brings fiber and a nutty flavor Look for stone-ground or freshly milled if possible for the best texture
• Vanilla protein powder: gives each slice staying power Choose a brand you love and check if it dissolves smoothly for the softest crumb
• Coconut or brown sugar: adds just enough sweetness and helps the bake brown Coconut sugar brings a caramel note
• Baking powder and baking soda: ensure it puffs up light and tender Fresh leavening is key replace if it is older than six months
• Salt: sharpens all the flavors even in sweet bakes
• Unsweetened almond milk or dairy milk: keeps the bake moist and protein packed Unsweetened lets you control the sweetness
• Large eggs: bind the batter and add richness Look for local eggs with firm yolks for better rise
• Melted coconut oil or butter: gives richness and helps the bake stay moist Use virgin coconut oil for a hint of coconut or butter for pure comfort
• Vanilla extract: rounds out the flavor I prefer pure extract for the best aroma
• Ripe bananas: provide natural sweetness and softness The riper the better think lots of brown spots
• Mixed berries: add bursts of tartness and color Use whatever is in season or even frozen for convenience
• Sliced almonds or pecans: create a toasty crunchy topping Choose raw unsalted nuts
• Maple syrup: for serving A drizzle brings it all together Use real maple for the most flavor

Instructions

Preheat and Prepare:

Set your oven to 350 degrees F and grease a nine by nine inch baking dish A light coat of butter or spray helps prevent sticking and gives crisp edges

Mix Dry Ingredients:

In a large mixing bowl whisk the whole wheat flour protein powder coconut or brown sugar baking powder baking soda and salt Make sure there are no lumps for even baking

Mix Wet Ingredients:

In another bowl whisk together the almond milk eggs melted coconut oil and vanilla until the mixture is completely smooth Mixing well here ensures even distribution of fat and flavor

Combine Batter:

Pour the wet ingredients into the bowl of dry ingredients Stir gently just until combined The batter will be slightly thick Overmixing can make the bake tough so stop as soon as you no longer see streaks of flour

Fold in Fruit:

Add sliced bananas and mixed berries Gently fold them into the batter with a spatula Be gentle so you do not crush the berries

Transfer and Top:

Spread the batter evenly in your greased baking dish Arrange the top with sliced almonds or pecans if you like Press them in lightly for a pretty finish

Bake:

Place the dish in the oven and bake for thirty to thirty five minutes It is ready when the top is golden and a toothpick inserted into the center comes out clean Your kitchen should smell amazing

Cool and Serve:

Let the bake rest for at least ten minutes after it comes out of the oven This helps the texture set Slice into squares and serve warm Drizzle with maple syrup for true breakfast comfort

Save

My favorite part of this bake is the contrast between the warm gooey banana and the juicy berries in every bite It reminds me of lazy summer breakfasts at my grandmother's house when we would raid her berry bushes and bake together laughing all morning Sometimes the simplest traditions make the most lasting memories

Storage Tips

Let the pancake bake cool completely before wrapping tightly and storing in the refrigerator It stays fresh up to four days Reheat individual slices in the microwave for about thirty seconds or in a warm oven uncovered for ten minutes to restore crisp edges If freezing wrap slices well and thaw overnight in the fridge before warming up They make quick single serving breakfasts straight from the freezer

Ingredient Substitutions

You can swap the whole wheat flour with your favorite gluten-free blend if needed Almond milk can be replaced by oat milk coconut milk or traditional dairy milk Fruit wise feel free to try diced apples peaches or even cranberries for a seasonal twist If you do not have protein powder just substitute an equal weight of additional flour and maybe add a few drops more vanilla

Serving Suggestions

Serve warm with a drizzle of maple syrup a spoonful of Greek yogurt or a sprinkle of chia seeds for extra nutrition It pairs especially well with a hot cup of coffee or tea If making for brunch try adding a side of crispy bacon or a fresh fruit salad

Cultural and Historical Context

Baked pancake casseroles are rooted in American comfort cooking instant brunch hits for busy mornings The addition of protein powder and whole grains updates an old favorite for modern nutritional needs This recipe honors the tradition of using up ripe fruit and turning what you have on hand into a meal the whole table can enjoy together

Seasonal Adaptations

In spring swap in strawberries and rhubarb for mixed berries Summer shines with blueberries blackberries and juicy peaches Fall and winter welcome apples cinnamon and a sprinkle of nutmeg Three quick notes about the recipe Do not overmix the batter or it may become dense Frozen berries work perfectly just add them straight from the freezer Letting the bake cool before slicing gives the best texture

Success Stories

Friends tell me this bake has become their secret weapon for feeding picky eaters and impressing family at brunch It is especially popular in meal prep groups where easy reheating makes it a star Some even pack slices in lunchboxes as a healthy snack for kids and grownups alike

Freezer Meal Conversion

This recipe is freezer friendly Just let the bake cool Slice into individual portions Wrap each piece tightly in plastic or foil Store in a freezer bag Thaw overnight in the fridge and warm up for a fast hot breakfast Whole family approved

Save

This pancake bake is a hearty start to any morning and a go-to for busy weeks Make a double batch and enjoy inviting the family to the table

Recipe FAQ

→ Can I use gluten-free flour?

Yes, substitute whole wheat flour with your preferred gluten-free flour blend to make this bake gluten-free.

→ Which protein powder works best?

Vanilla protein powder blends well with pancake batter for a mild flavor. Check for vegetarian or plant-based options if preferred.

→ Can I use different fruits?

Absolutely. Swap berries for diced apples, peaches, or your favorite seasonal fruit for variety and added flavor.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat slices before serving for best texture.

→ Can I make this dairy-free?

Use unsweetened almond milk or other non-dairy milk and substitute coconut oil for butter to keep it dairy-free.

→ What nuts can I use for toppings?

Sliced almonds or chopped pecans add crunch, but walnuts or hazelnuts can also be used for different flavors.