Banana Bread Recipe with Pancake Mix
This Banana Bread Recipe with Pancake Mix is an easy quick bread full of banana flavor that combines a traditional recipe with modern convenience.
Equipment
- Equipment Needed
- 9"x5" standard loaf pan
- Large Mixing Bowl
- hand mixer
Ingredients
INGREDIENTS:
- 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
Instructions
INSTRUCTIONS:
- 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.
Notes
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.
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.
Nutrition
Serving: 1sliceCalories: 284kcalCarbohydrates: 31gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 128mgPotassium: 258mgFiber: 3gSugar: 19gVitamin A: 127IUVitamin C: 2mgCalcium: 80mgIron: 2mg
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