Banana bread sheet pan pancakes
9
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Instead of standing over a griddle and flipping individual pancakes, try this one-and-done sheet pan version instead. It’s inspired by everyone’s favorite quick bread, with mashed banana adding moisture and sweetness to the batter. We add even more fruity goodness with a decorative and delicious banana topping and a finishing touch of fresh raspberries. Enjoy warm from the pan if you’re serving a crowd, or treat this as a meal prep idea, stashing leftovers in the fridge for up to five days or the freezer for up to one month.
Ingredients
Cooking spray
4 spray(s)
Plain fat free Greek yogurt
1.5 cup(s)
Water
1 cup(s)
Sugar
5.5 Tbsp
Vanilla extract
2 tsp
Egg(s)
2 large egg(s)
Banana(s)
7 small
White whole wheat flour
2.25 cup(s)
Uncooked quick oats
0.5 cup(s)
Baking powder
2.5 tsp
Baking soda
0.75 tsp
Table salt
0.5 tsp
Fresh raspberries
3 cup(s)
Non-dairy aerosol whipped topping
12 Tbsp
Chopped pecans
6 Tbsp
Instructions
1
Preheat oven to 425°F. Coat an 18 x 13–inch sheet pan with nonstick spray.
2
In a medium bowl, whisk together yogurt, water, 4 tbsp sugar, vanilla, and egg. In a small bowl, mash 2 bananas with a fork. Whisk mashed bananas into yogurt mixture. In a large bowl, stir together flour, oats, baking powder, baking soda, and salt. Add yogurt mixture to flour mixture; stir just until combined. Pour batter into prepared pan, spreading to edges.
3
Cut remaining 5 bananas lengthwise into thirds; arrange banana slices over top of batter. Sprinkle banana slices with remaining 1½ tbsp sugar. Bake at 425°F until pancake springs back when pressed lightly in the center, 17 to 20 minutes. Cut pancake into 12 equal pieces. Top with raspberries, whipped topping, and pecans.
4
Serving size: 1 pancake piece, ¼ cup raspberries, 1 tbsp whipped topping, and ½ tbsp pecans
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