Get ready to transform your morning routine with the most incredible, mouthwatering banana sheet pan that will make your taste buds dance and your body thank you! This isn't just another boring breakfast recipe - it's a game-changing, wholesome treat that combines the natural sweetness of ripe bananas with the nutritious goodness of whole wheat, creating a delightful sheet pan cake that's both incredibly delicious and surprisingly healthy. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a nutritious snack for the kids, this recipe is about to become your new breakfast and snacking obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 3 ripe bananas, mashed
- 2 cups whole wheat flour
- 1/2 cup honey or maple syrup
- 1/2 cup milk
- 1/4 cup melted coconut oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a large sheet pan (approximately 18x13 inches) with parchment paper, ensuring the paper covers the entire bottom and slightly up the sides.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until they reach a smooth, creamy consistency.
- Add honey or maple syrup, milk, melted coconut oil, and eggs to the mashed bananas. Whisk these wet ingredients together until well combined and smooth.
- In a separate bowl, sift together the whole wheat flour, baking soda, and salt to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula. Mix until just combined, being careful not to overmix, which can make the bread tough.
- Stir in the vanilla extract, mixing briefly to incorporate.
- Pour the batter into the prepared sheet pan, using a spatula to spread it evenly to the edges, creating a smooth, flat surface.
- Place the sheet pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes. Then, using the parchment paper, lift the entire sheet cake out and transfer to a wire rack to cool completely.
- Once cooled, cut into 12 equal squares or rectangles. Serve and enjoy at room temperature.
- Store any leftover sheet pan cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Choose ultra-ripe bananas with plenty of brown spots for maximum natural sweetness and moisture.
- Use a digital kitchen scale for precise ingredient measurements to ensure consistent results.
- Don't overmix the batter - mix just until ingredients are combined to keep the texture light and tender.
- For extra flavor, consider adding optional mix-ins like chopped nuts, chocolate chips, or a sprinkle of cinnamon.
- Check your baking early - ovens can vary, so start checking at around 20 minutes to prevent overcooking.
- Let the sheet pan cool completely before cutting to help it set and prevent crumbling.
- For a dairy-free version, substitute milk with almond milk or another plant-based alternative.
- Freeze individual portions for quick grab-and-go breakfasts or snacks that last up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 30mg
