Banana Bread with Pancake Mix

sliced banana bread made with pancake mix.

5 from 1 vote

Banana Bread with Pancake Mix

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.

Prep Time15

Cook Time50

Total Time1 5

Course: brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 242kcal

Author: Nicole Durham

Cost: Recipe $2.30

Equipment

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)

US Customary - Metric

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.

Nutrition