Classic Banana Bread with Pancake Mix Recipe
Hey there! So, you know those days when you’re just craving something sweet but can’t be bothered to haul out a hundred ingredients? That’s when my best buddy, banana bread with pancake mix, steps in. I stumbled upon this recipe during a particularly lazy Sunday morning when I realized I had a bunch of overripe bananas and a box of pancake mix staring at me. (I think they were judging me a bit, to be honest.) Anyway, this recipe has become my go-to for when I want to bake something that tastes like you put in way more effort than you actually did.
Why You’ll Love This
I whip this up whenever I’ve got bananas about to go to banana heaven (you know what I mean). My family can’t get enough of it; even the dog tries to sneak a piece! It’s so easy, and the whole house smells like a bakery—which, let’s be real, makes me feel like a kitchen wizard. Plus, you only need one bowl, which is a blessing ’cause who likes doing dishes? (Not this gal!)
Ingredients
- 3 ripe bananas (the riper the better)
- 1/3 cup melted butter (I sometimes cheat and use coconut oil if I’m feeling fancy)
- 1 egg, beaten
- 1 cup sugar (brown sugar works too if that’s what you’ve got)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups pancake mix (I’ve tried different brands, but honestly, they all do the job)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Or just use parchment paper if you’re like me and hate scrubbing pans!
- Mash the bananas in a large mixing bowl. This is where I sneak a taste (don’t judge).
- Stir in the melted butter, then mix in the egg, sugar, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and stir it in. Don’t worry if it looks a bit weird at this stage—it always does!
- Finally, add the pancake mix and stir everything together. It should be smooth but not too thick.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes. Maybe check around 50 minutes with a toothpick—just to be safe.
Notes
I’ve found that letting the bread cool in the pan for about 10 minutes makes it easier to remove. But honestly, in my house, it never lasts more than a day!
Variations
Once, I tried adding chocolate chips and it was a game-changer. Another time, I mixed in walnuts (which was great), but the time I attempted to add chunks of pineapple… well, let’s just say we don’t talk about it.
Equipment
You’ll need a loaf pan, but if you don’t have one, you could probably make do with a muffin tin. It just means shorter cooking time and more little pieces to eat!
Storage
Store leftovers in an airtight container. It should last a few days. But who are we kidding? It’s too good to last that long.
Serving Suggestions
My favorite way to enjoy this banana bread is slathered with a bit of butter while it’s still warm. Sometimes I’ll have it with a cup of tea when I’m feeling a bit posh.
Pro Tips
Don’t rush the mixing. I once tried to skip straight to the baking, and the bread turned out denser than a brick!
FAQ
Can I use something other than pancake mix? Sure! Though, the pancake mix is kind of what makes this recipe a breeze.
What if I don’t have baking soda? You could try baking powder, but reduce it by half. Trust me, I learned the hard way that more isn’t always better.
