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.
Making this banana bread recipe with pancake mix is easier than you may think. We don't need flour, baking soda, or salt because it's all in the mix. Minimal ingredients and maximum flavor.
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.
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, this bread recipe is a great alternative to using flour.
- Minimal ingredients. Because we make banana bread using pancake mix, we don't need much to make this recipe. The pancake mix already contains leavening agents, salt, and flour.
- 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 deserved a rightful place at the breakfast table.
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.
Vegetable oil- You'll need some vegetable oil to hydrate the bread and keep it moist.
Cinnamon- This is an added spice that can be omitted, but I personally love cinnamon in my banana bread.
Vanilla- A flavor enhancer.
Eggs- To bind the bread together well so that it doesn't crumble when sliced.
Granulated sugar- To make the bread tender and sweet, you'll need some Granulated sugar.
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.
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 quantities, see the recipe card below.
🍽 Equipment Needed
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Check out how to make Pancake Mix Banana Bread with these simple step-by-step 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.
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.
🍴 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.
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.
You can keep your banana bread in an airtight container at room temperature for up to 5 days or in an airtight container in the freezer for up to 3 months. I do not recommend storing this bread in the fridge as the cold air can make it dry out more quickly.
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 great banana bread recipes to check out soon
- Trail Mix Banana Muffins
- One Bowl Chocolate Chip Banana Bread
- Chocolate Orange Banana Bread
- Cinnamon Swirl Banana Bread
Pancake Mix Banana Bread
- 1 ½ cups Mashed bananas (about 2-3 ripe) ($0.75)
- ½ cup Vegetable oil (or melted butter) ($0.16)
- 1 teaspoon Ground cinnamon ($0.10)
- 1 teaspoon Vanilla extract ($0.02)
- 2 large Eggs ($0.16)
- ½ cup Granulated sugar ($0.11)
- 2 Tablespoons Maple Syrup ($0.08)
- 1 ½ cups Pancake Mix ($0.30)
- 2 Tablespoons Brown sugar *for sprinkling on top ($0.09)
- 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.