Strawberry Banana Pan
  • 15
    Prep Time
  • 30
    Cook Time
  • 8

Strawberry Banana Pan "Cake"


  • 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1 1/2 cups water
  • No-Stick Cooking Spray
  • 2/3 cup Creamy Peanut Butter, divided
  • 2 ripe bananas, sliced
  • 1/2 cup Strawberry Preserves, divided
  • 2 cups sliced fresh strawberries, divided
  • Whipped topping
  • Hungry Jack® Original Syrup

Preparation Instructions

  1. STIR pancake mix and water in large bowl until smooth. Let stand 3 minutes. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). Make 7 large pancakes, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown.
  2. HEAT oven to 375°F. Place 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry preserves. Completely cover surface with 1 cup sliced strawberries. Repeat all layers. Top with remaining pancake. Cover with foil.
  3. BAKE 5 to 10 minutes or until heated through. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.
  • Nutritional Information Per Serving

    Serving Size (1/8 of recipe), Calories 460 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3g, Trans Fat g), Cholesterol mg, Sodium 610mg, Total Carbohydrate 79g (Dietary Fiber 4g, Sugars 41g), Protein 9g; Percent Daily Value*: Vitamin A %, Vitamin C 45%, Calcium 10%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.