Banana Pancake Cake

Banana Pancake Cake…the perfect way to kick off the weekend! Layers of banana bread pancakes with maple glazed bananas and candied walnuts.

Pancakes are basically little griddle cakes…so why not a pancake cake? Last year I fell in love with this strawberry banana icebox cake…and this year I thinks pancake cake will take the blue ribbon.

stack of pancakes with bananas and nuts

Banana Pancake Cake Recipe

This cake is a beautiful presentation. There are large banana bread pancakes stacked on a cake plate. You’ll arrange maple glazed bananas and candied walnuts on the top. And last, sprinkle powdered sugar or maple syrup on top. It is stunning. And think of the variations after the idea of a “pancake cake” gets in your head! Strawberries, chocolate, peach crumble…the possibilities are endless.

Breakfast Cake

Although this decadent cake looks like a dessert, it can totally be served at breakfast. Pancakes are actually “flat cakes” and excuse (as if we needed one) to make cake for breakfast. This cake would be great for a birthday breakfast, a snow day surprise a bridal shower brunch…or just about any other special occasion. Even breakfast for dinner!

stack of pancakes with bananas and nuts

Banana Pancakes

The first step is to make the banana pancakes. We find it easiest to use a stand mixer for this recipe. Mix together the wet ingredients first and then add the dry ingredients. Mix just until combined. If you overmix the batter after the flour is mixed in, the bananas might become tough.

  • Heat a large non stick pan over medium heat (or use a pancake griddle. Adjust the temperature as needed based on your stove and pans. Add butter or coconut oil.
  • Put roughly 1 full cup of batter onto the heated skillet. The exact amount you use will depend on how big you would like your cake. into each pancake layer, again, you can adjust this to your preference. Remember that the baking soda will help the batter expand quite a bit while it cooks.
  • Cook each pancake on the first side until you can see signs of the pancake batter drying, you won’t really see bubbles like you might with regular pancakes as this batter is much thicker. Then flip the pancake with a very large and sturdy spatula. This cooking process takes a little bit of time and shouldn’t be rushed or the pancakes might burn or be under done. You can always use more than one pan to cook more at a time if you prefer.
  • Let the pancakes cool in a single layer on a cooling rack as you continue making them.

**Pro Tip: To make egg free pancakes, place 2 tablespoons of ground flax meal in a small bowl. Mix with 5 tablespoons of warm milk or water. Let the mixture sit to thicken for a few minutes, then mix into the batter.  This is how we made the pancakes shown in these pictures. Who doesn’t love a little extra hidden omega and fiber for their family?!**

plate of pancakes

Glazed Bananas

Caramelized bananas add a rich, deep flavor to these pancakes. For the glazed bananas you’ll want 2 ripe bananas. Don’t use overly ripe (brown) bananas or they may become too soft.

  • Slice the bananas.
  • Add the bananas to a heated non stick pan along with the coconut oil and maple syrup. You can use butter if you’d like. And we recommend using 100% pure maple syrup for the best flavor.
  • As the bananas start to cook, they will turn golden brown and cramalize. Gently flip them over and repeat with the other side.
  • After the bananas are caramelized, remove from the heat and let sit until you’re ready to add on top of the pancake cake.

caramelizing bananas in a skillet

Candied Walnuts

I could eat these sugared walnuts all by themselves for breakfast. No pancakes needed! But adding them to the top of a pancake cake adds a sweet crunch.

  • Place the walnuts, brown sugar and water in a non-stick pan.
  • Heat together over medium heat until the sugar has liquified and is starting to thicken and bubble all around the nuts. Watch them closely at this point so the nuts don’t burn.
  • Remove them to a bowl to cool completely.
  • You can leave them in larger chunks or break them up to your preference. We usually slightly break them up so we can enjoy them with every bite.

pecans and brown sugar in a skillet

Assemble the Cake

Stack all of the pancakes on a pretty cake plate. Arrange the banana slices on top of the cake evenly. Then pile the walnuts on top of the bananas.

*Pro Tip: If you’d like, maple double or triple recipe of the bananas. Then place bananas between the pancake layers for a layered look.**

A piece of cake on a plate

Toppings for Pancake Cake

After the walnuts and glazed bananas, how can you make these even more decadent? Use a flour sifter to dust the top of the pancakes with powdered sugar. Drizzle the whole cake with maple syrup, or wait to serve maple syrup on the side as you cut each cake slice.

banana pancake cake slice on a plate

How to Store Pancake Cake

This cake stores ok at room temperature in a sealed container for 24 hours. If you are going to keep the cake after that time, refrigerate it.

Other Banana Cake Recipes

**If you want to make pancakes quickly like a pro, we recommend this pancake griddle for an even, non-stick cooking surface.**

stack of pancakes with bananas and nuts
stack of pancakes with bananas and nuts

Banana Panake Cake

5 from 1 vote
Banana Pancake Cake...the perfect way to kick off the weekend! Layers of banana bread pancakes with maple glazed bananas and candied walnuts.
Servings 10

Ingredients
 

For the pancakes:

  • 1 cup butter (room temperature)
  • 1 1/2 cups packed brown sugar
  • 2 large eggs
  • 3 cups mashed overripe bananas
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • Coconut oil or butter for frying the pancakes

For the glazed bananas:

  • 2 ripe bananas (but not blackened, just regular slightly spotted will do nicely)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon coconut oil

For the candied walnuts:

  • 1 cup walnuts (or nut of choice)
  • 1 tablespoon water
  • ¼ cup packed brown sugar

Optional toppings:

  • maple syrup
  • powdered sugar

Instructions
 

Make the pancakes:

  • Cream together the butter and sugars in the bowl of a stand mixer.
  • Add the eggs and mix well.
  • Add the mashed bananas and mix again.
  • Add in the flour, baking soda and salt. Mix just until combined.
  • Heat a large non stick pan over medium heat (or use a pancake griddle.  Adjust the temperature as needed based on your stove and pans. Add butter or coconut oil. 
  • Put roughly 1 full cup of batter onto the heated skillet. The exact amount you use will depend on how big you would like your cake. into each pancake layer, again, you can adjust this to your preference. Remember that the baking soda will help the batter expand quite a bit while it cooks.
  • Cook each pancake on the first side until you can see signs of the pancake batter drying, you won’t really see bubbles like you might with regular pancakes as this batter is much thicker. Then flip the pancake with a very large and sturdy spatula. This cooking process takes a little bit of time and shouldn’t be rushed or the pancakes might burn or be under done. You can always use more than one pan to cook more at a time if you prefer. 
  • Let the pancakes cool in a single layer on a cooling rack as you continue making them.

Make the glazed bananas:

  • Slice the bananas.
  • Add the bananas to a heated non stick pan along with the coconut oil and maple syrup. 
  • The banana slices should start to turn golden brown and cramalize. Flip them over and repeat. 
  • After the bananas are caramelized, remove from the heat and let sit until you’re ready to add on top of the pancake cake. 

Make walnuts:

  • Place all of the ingredients in a non-stick pan. Heat together until the sugar has liquified and is starting to thicken and bubble all around the nuts.
  • Remove them to a bowl to cool completely.
  • You can leave them in larger chunks or break them up to your preference. 

Assemble the cake:

  • When all of the ingredients are cooled, stack up the pancakes on a large plate.
  • Place the glazed bananas and candied nuts on top.
  • If you would like, drizzle with maple syrup and dust with the powdered sugar.
  • Store any leftovers in an airtight container in the refrigerator.

Notes

The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 608kcal | Carbohydrates: 85g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 526mg | Potassium: 414mg | Fiber: 3g | Sugar: 47g | Vitamin A: 670IU | Vitamin C: 6.1mg | Calcium: 66mg | Iron: 2.7mg
Course Breakfast
Cuisine American
Calories 608
Keyword banana bread, birthday breakfast, pancake cake

A close up of food, with pancakes and Banana

About Julie Clark

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