Skip to Content
Menu

Banana Pecan Pancake Bake

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Apr 26, 2021
Bake-Off® Contest 42, 2006
Pam Ivbuls
Omaha, Nebraska
  • Save
  • Share
  • Jump to Recipe
We enjoyed the combination of bananas, maple, cinnamon and pecans in this breakfast treat but go ahead and substitute walnuts for the pecans if you like.

Banana Pecan Pancake Bake

  • Prep Time 20 min
  • Total 1 hr 25 min
  • Ingredients 15
  • Servings 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Pancakes

  • 2 boxes (16.4 oz) frozen Pillsbury™ Buttermilk Pancakes (12 Count)
  • 2 tablespoons butter or margarine, softened
  • 3 eggs
  • 1 cup half-and-half
  • 1/4 cup maple-flavored syrup with butter
  • 1/2 teaspoon ground cinnamon
  • 2 containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt
  • 4 medium bananas, cut diagonally into 1/4-inch-thick slices
  • 1/2 cup chopped pecans

Garnishes

  • 3/4 cup extra-creamy whipped topping with real cream
  • 12 diagonal slices bananas (1/4 inch thick)
  • 3/4 cup maple-flavored syrup with butter
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans, if desired
  • Additional ground cinnamon, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Remove frozen pancakes from boxes; unwrap and carefully separate. Set aside to partially thaw. With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter.
  • Step 
    2
    In 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth. If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer. Set aside.
  • Step 
    3
    Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan. Pour 1 1/2 cups yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).
  • Step 
    4
    Place banana slices in single layer over pancakes. Place remaining 12 pancakes over banana-topped pancakes. Pour remaining yogurt mixture evenly over all pancakes. With large turkey baster, coat pancakes evenly with yogurt mixture from pan. Let stand 10 minutes to allow yogurt mixture to soak into pancakes. With baster, coat pancakes again with yogurt mixture from pan. Let stand 5 minutes longer. Sprinkle 1/2 cup pecans evenly over top.
  • Step 
    5
    Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
  • Step 
    6
    Cut into 12 servings; place on individual plates. Top each with 1 tablespoon whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with dash cinnamon and 1/2 teaspoon pecans. Sprinkle edge of each plate with additional cinnamon.

Nutrition

430 Calories
13g Total Fat
8g Protein
70g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
80mg
26%
Sodium
520mg
22%
Potassium
290mg
8%
Total Carbohydrate
70g
23%
Dietary Fiber
2g
10%
Sugars
29g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2024 ®/TM General Mills All Rights Reserved