This Banana Bread Recipe with Pancake Mix is an easy quick bread full of banana flavor that combines a traditional recipe with modern convenience. It is a simple and delicious creation that is one of our favorite recipes because we always seem to have overripe bananas. We find it is a quick grab-and-go breakfast and makes a great snack after school. Plus, each bite of this version has a little bit of semi-sweet chocolatey goodness!
A Not So Secret Ingredient
So what makes this banana bread different from others? It’s the pancake mix, of course! If your home is busy like ours, it’s not out of the question to run out of pantry staples like flour or baking soda. However, we typically have pancake mix on hand. Using a complete pancake mix in baking is a perfect way to solve this problem. The mix provides a pre-measured combination of some dry ingredients that would be used in a more traditional recipe.
Why You’ll Love this Banana Bread Recipe with Pancake Mix
It’s very quick from start to finish! You can have a delicious loaf of the best banana bread in just about an hour.
It only uses ONE BOWL! Not only are we cutting back on the measuring and amount of ingredients needed, but the clean-up will also be a breeze.
It’s a wonderful way to use up those overripe bananas. I swear bananas seem to go from green to completely brown in just a day or two! These are the best bananas to use because they have natural sugar and therefore, the recipe requires less sugar.
It uses PANCAKE MIX! It is one of the easiest ways to make a loaf of homemade banana bread. We like the ones by Pearl Milling and Hungry Jack. This is not to be confused with baking mix. The difference between baking mix, like Bisquick mix, and a pancake mix is that, even though they both have a leavening agent, pancake mixes usually contain more sugar.
- Bananas – enough bananas to equal 1 cup mashed
- Pancake mix – the “Complete” kind that requires only adding water.
- Vegetable Oil – we use oil because it makes a moist banana bread
- Brown sugar
- Vanilla Extract
- Semi-sweet chocolate chips
Please scroll down for the recipe card, including ingredient amounts and full instructions.
Step 1. Preheat oven to 350℉.
Step 2. Spray loaf pan with baking spray and line with parchment paper in a sling style. Set aside.
Step 3. Place bananas in a large mixing bowl and mash them with a fork.
Step 4. Add the pancake mix, milk, oil, eggs, brown sugar, and vanilla, and mix until incorporated well. Don’t over-mix.
Step 5. Fold in ¾ cup of the chocolate chips.
Step 6. Pour the banana bread batter into the prepared pan. Sprinkle with the remaining ¼ cup of chocolate chips and bake for 50-55 minutes. Bread is done when the top is golden brown and a toothpick inserted in the center has a few crumbs clinging to it.
Step 7. Let cool in the pan for about 10-15 minutes, then invert. Finish cooling on a wire rack.
A Note about the Baking Time
During baking, the top side of the banana bread loaf may get nicely browned, but the inside may still need time to finish baking. I usually start checking at about the 40-minute mark and if I feel that if the top is getting too brown, I loosely cover the loaf with a piece of foil until it’s finished baking.
Would you like to make this recipe but don’t have any overripe bananas on hand? No worries! You can roast unripened bananas to prepare them for this simple recipe. Pierce the peel with a fork, place the bananas on a parchment-lined baking sheet about 2 inches apart, and bake them in an oven preheated to 350℉ for about 15 minutes or until the peels are dark brown. Let them cool, peel and then add them to this recipe as directed.
- Coconut Oil or Canola Oil – any mild flavored oil will work.
- Dairy Free – Instead of the regular milk, use a dairy-free alternative like an unsweetened version of almond or soy. The chocolate chips can also be replaced with an allergen-free one like the semi-sweet chips by Nestle.
- Egg Free – A flax egg can be substituted instead of the eggs. Combine 2 Tablespoons of ground flax and 6 Tablespoons of water. Let sit for 5-10 minutes or until the mixture is thickened. Add to the recipe in place of the eggs as directed.
Change this recipe up every time you make it!
- Leave the chocolate out – This banana bread is a great treat without the chocolate chips. We love it as a version of the classic banana bread with a pat of melty butter spread on each slice.
- Cinnamon sugar topping – Sprinkle the top of the bread with a cinnamon sugar mix before baking. It gives the bread a delicious crunchy topping.
- Get Nutty! Want to make this a banana nut bread recipe? Add ½ cup of chopped walnuts or pecans to the batter.
- Serve as a dessert – Top a slice or two with ice cream and a drizzle of chocolate sauce for a quick dessert.
- 9″x5″ standard loaf pan
- Parchment Paper
- Large Mixing Bowl
- Hand mixer (optional)
Storage & Freezing
- Banana bread may be placed in an airtight container and kept at room temperature for 3-4 days.
- It may be wrapped in plastic wrap, then foil, placed in an airtight container or freezer bag, and frozen for up to 4 months.
It could be that the oven is too hot. Make sure your oven is set to 350℉. If your oven is too hot, this can cause the outside of the bread to be nicely browned but the inside to remain raw and doughy.
The batter may have been over-mixed. Because this recipe uses pancake mix, over-mixing can cause the gluten to expand and the pancake batter to become gummy and not fluffy when baking.
We tested the original version and the buttermilk version of pancake mix. For this recipe, we liked the original better.
Banana Bread Recipe with Pancake Mix
- Equipment Needed
- 9″x5″ standard loaf pan
- Large Mixing Bowl
- hand mixer
- 2 large or 3 small ripe bananas about 1 cup mashed
- 2 cups Complete Pancake mix the add water only version
- ⅓ cup milk
- ⅓ cup canola or vegetable oil
- 2 large eggs
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips divided
- Preheat oven to 350℉.
- Spray loaf pan with baking spray and line with parchment paper in a sling style. Set aside.
- Place bananas in a large mixing bowl and mash them with a fork.
- Add the pancake mix, milk, oil, eggs, brown sugar, and vanilla, and mix until incorporated well. Don’t over-mix.
- Fold in ¾ cup of the chocolate chips.
- Pour the banana bread batter into the prepared pan. Sprinkle with the remaining ¼ cup of chocolate chips and bake for 50-55 minutes. Bread is done when the top is golden brown and a toothpick inserted in the center has a few crumbs clinging to it.
- Let cool in the pan for about 10-15 minutes, then invert. Finish cooling on a wire rack.
Banana bread may be placed in an airtight container and kept at room temperature for 3-4 days.
It may be wrapped in plastic wrap, then foil, placed in an airtight container or freezer bag, and frozen for up to 4 months.