Bake-Off® Contest 42, 2006
Omaha, Nebraska

Banana Pecan Pancake Bake

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.

(7)
3 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 1 hr 25 min
  • ingredients 15
  • servings 12
 

Ingredients

Pancakes

2
boxes (16.4 oz each) Pillsbury™ frozen original pancakes (24 pancakes)
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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.
  • 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).
  • 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.
  • 5 Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 5 Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
520mg
520%;
Total Carbohydrate
70g
70%
(Dietary Fiber
2g
2%
  Sugars
29g
29%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
15%;
Iron
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 Choices:
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.