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.
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
Pancake mix: You can use "just add water" pancake mixes or those requiring eggs, water, etc. Both work well as we add extra ingredients to the batter.Recipe Tips:
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.
Storage:
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.