Fluffy Coconut Banana Pancake—Baked, Gluten-Free, and Family-Style

Celiac.com 02/28/2026 - Pancakes have been a breakfast standby for centuries because they are simple, filling, and easy to customize with whatever you have on hand. In many households, bananas became a popular pancake ingredient during the twentieth century as home cooks looked for natural sweetness and ways to use overripe fruit. Coconut, meanwhile, has long been used in tropical cuisines for its richness and aroma, and coconut milk has been a dairy-free staple in countless savory and sweet dishes around the world.

This sheet-pan version brings those ideas together in a modern, practical format. Coconut flour creates a tender, hearty crumb, mashed banana adds sweetness and moisture, and coconut milk keeps everything naturally dairy-free. Instead of standing over the stove flipping batch after batch, you pour the batter into a pan, bake once, and slice into easy squares for a family-style breakfast or make-ahead meal prep.

Recipe: Coconut Banana Sheet-Pan Pancake

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Yield: 9 squares (from a 9x13-inch pan)

Time: 10 minutes prep, 18–22 minutes bake

Ingredients

• Cooking spray or oil for the pan
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 4 large eggs
• 1 cup coconut milk (canned or carton; well mixed)
• 2 ripe bananas, mashed (about 1 cup)
• 2 tablespoons maple syrup or honey (optional)
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil (or neutral oil)

Optional Toppings and Mix-Ins

• ½ cup sliced banana on top before baking
• ⅓ cup toasted coconut flakes
• ½ cup blueberries or chopped strawberries
• 1 tablespoon chia seeds for extra texture

Instructions

1. Preheat and prep. Preheat the oven to 375°F. Grease a 9x13-inch baking pan well with cooking spray or oil.
2. Mix dry ingredients. In a medium bowl, whisk the coconut flour, baking powder, salt, and cinnamon (if using).
3. Mix wet ingredients. In a large bowl, whisk the eggs until smooth. Whisk in coconut milk, mashed banana, maple syrup (if using), vanilla, and melted coconut oil.
4. Combine. Add the dry ingredients to the wet ingredients and stir until fully combined. Let the batter sit for 3–5 minutes so the coconut flour can absorb liquid and thicken.
5. Pour and top. Pour the batter into the prepared pan and spread evenly. Add any optional toppings, like sliced bananas or berries, if desired.
6. Bake. Bake for 18–22 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
7. Cool and slice. Let cool for 5 minutes, then slice into squares and serve warm.

Serving Ideas

• Serve with fresh fruit and a light drizzle of maple syrup.
• Top with almond butter or peanut butter for extra protein.
• For a dessert-like twist, add toasted coconut flakes and sliced bananas on top.

Meal Prep and Storage

• Refrigerate: Store cooled squares in an airtight container for up to 4 days.
• Freeze: Freeze individual squares for up to 2 months. Separate layers with parchment paper.
• Reheat: Warm in the microwave for 20–30 seconds, or reheat in a toaster oven until hot.

Conclusion

This coconut banana sheet-pan pancake delivers the cozy comfort of pancakes without the stovetop juggling. Coconut flour and coconut milk keep it naturally gluten-free and dairy-free, while ripe bananas provide sweetness and a fluffy, cake-like texture. Slice it into squares for an easy family breakfast, or stash portions in the freezer for a quick, satisfying meal-prep win any day of the week.