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These thick and hearty banana bread–inspired griddle cakes take all the cozy charm of classic banana bread and reimagine it in a quicker, stovetop-friendly format. There’s no oven required, no long bake times, just warm and fragrant cakes sizzling on a griddle until golden brown. The result is a breakfast that feels indulgent yet comforting, capturing the essence of banana bread in every bite. Made vegan and gluten-free, these griddle cakes are accessible to nearly everyone, allowing dietary restrictions to fade into the background while flavor takes center stage. With toasted walnuts, ripe bananas, and a blend of cinnamon and nutmeg, every element works together to create something rich, satisfying, and deeply aromatic. To elevate them further, they’re crowned with a luscious caramelized banana and walnut topping that takes this humble breakfast into the realm of dessert-level decadence.

Full Recipe:

Ingredients

Griddle Cakes

¾ cup unsweetened coconut milk
1 teaspoon apple cider vinegar
1 cup all-purpose gluten-free flour (such as Bob’s Red Mill)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons melted coconut oil
½ cup mashed bananas
½ cup toasted walnut pieces

Caramelized Banana-Walnut Topping

2 teaspoons coconut oil
¼ cup sugar
½ cup maple syrup
1 large banana, sliced
¼ cup toasted walnut pieces
Pinch of kosher salt

Directions

Combine coconut milk and apple cider vinegar in a small bowl; let sit for 5 minutes to curdle.
In a large bowl, whisk together gluten-free flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Stir in melted coconut oil, mashed bananas, toasted walnuts, and the coconut milk mixture until smooth and thick.
Heat and lightly grease a griddle or nonstick pan.
Pour the batter into rounds, forming thick griddle cakes.
Cook until bubbles appear around the edges, then flip and continue cooking until fully set and golden brown.
Keep the finished cakes warm while preparing the topping.
For the topping, melt coconut oil in a skillet, sprinkle in sugar, and let it caramelize.
Carefully pour in maple syrup (it will bubble), stirring gently.
Add banana slices, walnuts, and a pinch of salt; cook until saucy and glossy.
Top the warm griddle cakes generously with the caramelized banana-walnut mixture before serving.

Nutrients

Coconut milk provides healthy fats and subtle tropical flavor.
Bananas are rich in potassium, natural sugars, and fiber for sustained energy.
Walnuts supply omega-3 fatty acids, protein, and antioxidants that support brain and heart health.
Cinnamon and nutmeg add not only warmth but also antioxidants and potential anti-inflammatory benefits.
Gluten-free flour ensures accessibility for those avoiding gluten while maintaining a hearty texture.
Maple syrup offers a natural sweetness with trace minerals like zinc and manganese.

Why This Recipe Stands Out

This recipe distinguishes itself by merging the nostalgic appeal of banana bread with the ease of stovetop preparation. Instead of waiting nearly an hour for a loaf to bake, you can enjoy the same spiced banana flavor in under 30 minutes. The griddle cakes are thick, pillowy, and deeply flavored with cinnamon and nutmeg, capturing the essence of a loaf while offering the convenience of pancakes. Beyond speed and comfort, this recipe is also inclusive, designed to be vegan and gluten-free so that almost anyone can enjoy it without compromise. What truly makes it unforgettable, however, is the topping. The caramelized bananas and walnuts soak into the warm cakes, creating layers of sweetness, crunch, and richness that feel celebratory and indulgent. This isn’t a weekday rush breakfast—it’s the kind of dish that feels like a treat, even if you’re making it on a casual morning at home.

The Benefits of the Ingredients

Each ingredient brings both flavor and function, making these griddle cakes as nourishing as they are indulgent. Coconut milk paired with apple cider vinegar creates a light, tender crumb without dairy, mimicking the effect of buttermilk. Gluten-free flour broadens accessibility, ensuring no one misses out on the experience. Bananas are the heart of this recipe, providing natural sweetness, binding power, and moisture, all while delivering potassium and vitamins. Toasted walnuts not only enhance the flavor with nutty depth but also bring crunch, protein, and omega-3 fatty acids that support heart and brain health. Spices like cinnamon and nutmeg add the comforting aroma that makes banana bread beloved while also contributing antioxidants that may reduce inflammation. Coconut oil ties everything together with richness and subtle tropical notes. The topping elevates the dish further—caramelized bananas offer natural sweetness, maple syrup brings its earthy complexity, and walnuts deliver texture and nutrients, transforming the dish into a balanced blend of indulgence and nutrition.

Cooking Tips

Success with this recipe lies in careful attention to detail during cooking. Because the cakes are thick, avoid high heat, which can scorch the outside while leaving the inside undercooked. Medium or medium-low heat gives the batter time to rise and cook through. Look for bubbles forming on the edges before flipping—a reliable indicator that the first side is done. To keep finished cakes warm while you cook the rest, place them in a low oven on a baking sheet. For walnuts, toasting them lightly before incorporating into the batter deepens their flavor and ensures a crunchier texture. If your batter feels too thick, a small splash of extra coconut milk helps thin it without altering the flavor. The caramel topping requires a bit of patience—let the sugar melt fully into caramel before adding maple syrup. Stir gently when the bananas and walnuts are added, coating them evenly while preventing scorching. Serve immediately to enjoy the topping at its peak sauciness.

Serving Suggestions

Presentation and accompaniments make these griddle cakes even more memorable. Serve them stacked high on a plate, each layer generously drizzled with caramelized banana-walnut sauce. A dusting of cinnamon or a sprinkle of extra toasted walnuts adds visual appeal and extra crunch. For balance, add fresh fruit such as blueberries, strawberries, or orange slices, which cut through the sweetness. A dollop of dairy-free yogurt or whipped coconut cream adds creamy contrast, making the dish feel complete. Pair with freshly brewed coffee, spiced chai, or a latte for cozy morning vibes, or make it brunch-worthy by serving alongside savory elements like vegan sausages or crispy bacon for those who enjoy mixing sweet and savory. These griddle cakes also transition seamlessly into dessert territory—served warm with a scoop of dairy-free vanilla ice cream and an extra drizzle of caramel, they transform into a comforting, decadent treat.

Conclusion

Banana bread–inspired griddle cakes capture everything people love about banana bread—its warmth, spice, and tender crumb—but package it into a quicker, more versatile form. Their vegan and gluten-free nature makes them accessible, while their hearty texture ensures they satisfy like a true comfort food. The caramelized banana-walnut topping adds an indulgent finish that turns breakfast into an event, offering sweetness, nuttiness, and gooey decadence in every bite. This recipe celebrates the best of both worlds: nostalgic comfort and modern inclusivity. Whether enjoyed on a lazy weekend morning, as a special brunch centerpiece, or as a cozy dessert, these griddle cakes promise to bring joy, warmth, and a touch of indulgence to your table. They are more than just pancakes—they are a celebration of banana bread’s timeless appeal in a new, accessible form, creating moments of comfort and satisfaction with every forkful.

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