No flour? No problem! This Banana Bread with Pancake Mix 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.
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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 You'll Love This Recipe
- 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
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! Or, if you're a sourdough fan- try our Sourdough Banana Bread.
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!
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
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 Banana Bread with Pancake Mix recipe because we supply additional ingredients in the batter.
💰 Budget-Friendly Tips
Stretch ingredients: If your bananas are small or you're short on mash, add a spoonful of applesauce or yogurt to reach the full amount. No need to buy extra.
Choose the cheapest fats: Vegetable oil is often more budget-friendly than butter and works perfectly for this recipe.
Buy pancake mix in bulk: Larger boxes or store brands are usually much cheaper per ounce.
🥄 Instructions for Banana Bread with Pancake Mix
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.
👩🏻🍳 Expert 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, Freezing & Thawing
Storage: Store banana bread in an airtight container at room temperature for up to 5 days.
Freezing: For longer storage, wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
Thawing: Thaw frozen slices or loaves at room temperature, or warm briefly in the microwave before serving. Avoid refrigerating, as it can cause the bread to dry out.
🥗 Side Dishes or Pairing Ideas
Serve banana bread with a spread of butter, cream cheese, or peanut butter for extra flavor. It pairs wonderfully with coffee, tea, or a cold glass of milk. For a light breakfast, enjoy it alongside yogurt and fresh fruit, or turn it into dessert by topping it with whipped cream or a drizzle of chocolate syrup.
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❓ 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.
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🐝 If you tried this Banana Bread with Pancake Mix, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Banana Bread with Pancake Mix
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- ½ cup unsalted butter, melted, or vegetable oil - ($0.35)
- 2 large eggs - ($0.30)
- 2 tablespoons maple syrup - ($0.08)
- 1 teaspoon vanilla extract - ($0.03)
- 1 teaspoon ground cinnamon - ($0.08)
- ½ cup granulated sugar - ($0.18)
- 1 ½ cups pancake mix - ($0.47)
Topping
- 2 tablespoons brown sugar - ($0.06)
Instructions
- Prep. Preheat oven to 350°F and grease an 8x4-inch loaf pan.
- Mash bananas. Add bananas to a large bowl and mash until mostly smooth.
- Mix wet ingredients. Stir in melted butter or oil, eggs, maple syrup, vanilla, and cinnamon until combined.
- Add sugar. Stir in granulated sugar until incorporated.
- Add dry ingredients. Add pancake mix and stir just until combined, with no white streaks remaining.
- Bake. Pour batter into the prepared loaf pan and sprinkle evenly with brown sugar. Bake 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Pancake Mix. Both "just add water" and standard pancake mixes work well since additional ingredients are added.
- Mixing Tip. Avoid overmixing to prevent a dense or gummy texture.
- Cooling Matters. Allow the loaf to cool at least 1 hour before slicing for best structure.
- Storage. Store in an airtight container at room temperature up to 5 days or freeze up to 3 months. Avoid refrigeration, which can dry out the bread.
Nutritional Information
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