No flour? No problem! This pancake mix banana bread recipe uses pancake mix in place of the usual dry ingredients, and in return, we get a fluffy, moist loaf of banana bread that's perfect for breakfast or snacking.
Recipe: $2.30 | Per Serving: $0.23 | Servings: 10 slices
Making this banana bread recipe with pancake mix is easier than you may think. Topped with some brown sugar before baking, this banana bread is perfectly sweetened and so good you may want to make a second loaf soon.
We don't need flour, baking soda, or salt because it's all in the mix. Minimal ingredients and maximum flavor. We also use pancake mix to simplify other recipes like Easy Crepes With Pancake Mix and Easy Red Velvet Funnel Cake.
If you love banana bread as much as we do, make sure to check out my Jiffy Banana Cornbread, Oreo Banana Bread, Eggless Banana Bread, and Pumpkin Spice Banana Bread.
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🍯 Why This Recipe Works
- It can be convenient. Whether you're trying to use up a box of pancake mix on the shelf or trying to use up the ripe bananas on the counter, especially if you're doing a Clean Out the Pantry Challenge.
- Minimal ingredients. Because we make banana bread using pancake mix, we don't need much to make this recipe. It's almost as easy as making our Cake Mix Banana Bread.
- It's great for breakfast or snacking. We have pancake mix, maple syrup, and fresh fruit in every slice. One could easily argue this bread deserves a rightful place at the breakfast table.
🥘 Ingredients
Ingredient Notes:
Bananas- You will need some ripe bananas for this bread recipe. The darker the bananas are in color, the better because they'll be sweeter and full of more flavor. If you still have ripe bananas leftover try making some Ripe Banana Playdough for the kids!
Vegetable oil- You'll need some vegetable oil to hydrate the bread and keep it moist. You can use melted (cooled) butter instead.
Maple syrup- Adding maple syrup to the bread will give it a little more moisture, flavor, and sweetness.
Pancake mix- This is the gluten structure and base of this recipe. You can use your favorite pancake mix. The pancake mix already contains leavening agents, salt, and flour. Side note that pancake mix is a Frugal Pantry Staple to Keep on Hand and as you can see, it's pretty versatile too!
Brown sugar- We sprinkle a little bit of brown sugar over the top of the loaf before baking so that we can get a tasty golden crust.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Pancake mix- You can use the "just add water" pancake mixes or the type that asks for eggs, water, etc. Both will work fine for this recipe because we supply additional ingredients in the batter.
🔪 Instructions for Pancake Mix Banana Bread
Step 1: Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
Step 2: Peel your bananas and add them to a large mixing bowl (Image 1).
Step 3: Mash together until no large chunks remain (Image 2).
Step 4: Add in the vegetable oil, cinnamon, and vanilla (Image 3).
Step 5: Mix until combined (Image 4).
Step 6: Add in the eggs and maple syrup (Image 5).
Step 7: Mix again to combine (Image 6).
Step 8: Add in the granulated sugar (Image 7).
Step 9: Stir to incorporate (Image 8).
Step 10: Add in the pancake mix (Image 9).
Step 11: Stir until just combined and no white streaks remain (Image 10).
Step 12: Pour the batter into your prepared loaf pan and sprinkle the top with brown sugar (Image 11).
Step 13: Bake for 40-50 minutes until a toothpick can be inserted and come out clean (Image 12).
Step 14: Let cool for 10 minutes in the pan before transferring it to a wire cooling rack to cool completely.
🍴 Recipe Tips
- Do not over-mix your banana bread batter. If you mix too much when incorporating the pancake mix, the flour's glutens will become overworked, creating a dense or gummy texture in the bread.
- Be patient and let it cool. While eating banana bread is best when warm, you'll want to give this loaf a little longer to cool because it sets up as it's cooling. If you slice into it too soon, the texture won't be as great as if you had waited an hour first.
👩🏻🍳 Storage
Room Temperature Storage: Store banana bread in an airtight container at room temperature for up to 5 days.
Freezer Storage: For longer storage, freeze banana bread in an airtight container for up to 3 months. Avoid refrigeration, as it may cause the bread to dry out.
💭 Recipe FAQs
Yes, whether you use Krusteaz, Kodiak, Hungry Jack, Great Value, or Bisquick, this recipe turns out great every time. Any pancake mix or similar baking mix can be used.
If you did not mix the batter thoroughly or cooked at the wrong temperature (perhaps your oven runs too hot) the bread will not set and cook properly. Also, if you undercook the bread, the centers will still be wet and cause a caved-in appearance as the bread cools.
Yes. Almost every baked good should get a rest before being enjoyed. Let the bread rest in its pan for several minutes before removing it and adding it to a cooling rack. This will help the bread to finish the cooking process and as it cools down, the crumb will set, leaving you a perfect loaf.
❤️ More Delicious Banana Bread Recipes
If you tried this pancake mix banana bread, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Banana Bread with Pancake Mix
Ingredients
- 1 ½ cups mashed bananas (about 2-3 ripe) ($0.75)
- ½ cup vegetable oil (or melted butter) ($0.35)
- 1 teaspoon ground cinnamon ($0.08)
- 1 teaspoon vanilla extract ($0.03)
- 2 large eggs ($0.30)
- 2 Tablespoons maple syrup ($0.08)
- ½ cup granulated sugar ($0.18)
- 1 ½ cups pancake Mix ($0.47)
- 2 Tablespoons brown sugar *for sprinkling on top ($0.06)
Instructions
- Preheat oven to 350 degrees F and grease an 8x4 loaf pan. Set aside.
- Peel your bananas and add them to a large mixing bowl. Mash together until no large chunks remain.
- Add in the vegetable oil, cinnamon, and vanilla. Mix until combined.
- Add in the eggs and maple syrup. Mix again to combine.
- Add in the granulated sugar. Stir to incorporate.
- Add in the pancake mix. Stir until just combined and no white streaks remain.
- Pour the batter into your prepared loaf pan and sprinkle the top with brown sugar.
- Bake for 40-50 minutes until a toothpick can be inserted and come out clean.
- Let cool for 10 minutes in the pan before transferring it to a wire cooling rack to cool completely.
Notes
- Avoid over-mixing the banana bread batter to prevent a dense or gummy texture.
- Let the banana bread cool for an hour to allow it to set up properly. Slicing it too soon can affect the texture.
- Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Avoid refrigeration, as it can cause the bread to dry out more quickly.
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