Let’s make banana bread out of pancake mix! Ever find yourself without flour or baking soda, but do have pancake mix? In this post, we’ll show you how to make Pancake Banana Bread!
Banana Bread via Pancake Mix
Hello, pancake banana bread! This recipe incorporates our favorite boxed pancake mix with mashed banana, eggs, and a few other ingredients to create a fluffy, delicious loaf of banana bread.
We are huge fans of Kodiak Cakes and the entire team and I pretty much exclusively use this brand for pancakes. I got the idea to use the pancake mix in banana bread when I was out of whole-grain flour but had pancake mix on hand.
I love that pancake mix has pretty much all the dry ingredients needed (whole grain flour, leavener, and salt) and you really only need to add wet ingredients. So, keep on ready to learn how to make Pancake Mix Banana Bread!
PS: this post is not sponsored, we just genuinely love Kodiak Cakes.
Why you’ll love it!
100% whole grain
The Pancake Mix
Kodiak Cakes Power Cakes Buttermilk: in addition to this being my go-to pancake mix, it works like a gem for banana bread! The ingredient list is pretty great. The majority of the mix is whole wheat flour, oat flour, and protein powder. It also has brown sugar, a leavening agent, and a little salt.
We love that this is 100% whole grain, has added protein powder, and already has a leavening agent.
Have you tested this with other pancake mixes?
While we haven’t tested this with any other pancake mixes, we are confident that other mixes will work.
In order to turn this pancake mix into a banana bread, we had to add a few more things. Here’s what you need:
- Mashed banana
- Maple syrup
- Greek yogurt
- Almond milk
- Brown sugar
- Chocolate chips
- Mix Dry: combine pancake mix, brown sugar, and salt in a medium bowl.
- Mix Wet: mash bananas in a large bowl. Then add the rest of the wet ingredients.
- Combine: slowly add the dry ingredients to the wet and mix. Finally, add the chocolate chips and mix again.
- Transfer & Bake: spray a bread pan and transfer the batter into the pan. Bake at at 350ºF for 45-50 minutes, tenting with tin foil after 30 minutes.
- Cool: Let cool for 10 mintues before removing from the pan.
- Slice: slice and serve with melted butter. Enjoy!
Let banana bread cool. Then, wrap it in a piece of tin foil and store in a cool, dark place for up to 5 days.
To freeze: let banana bread cool completely and then tightly wrap it in a piece of tin foil. Freeze for up to 3 months.
Kodiak Cakes Banana Bread
- 1.5 cups Kodiak Cakes Buttermilk Power Cakes
- 1/4 cup light brown sugar
- ⅛ teaspoon salt
- ½ cup dark chocolate chips + more for topping
- 3 medium ripe bananas mashed (1 cup mashed)
- 2 large eggs
- 1/2 cup maple syrup
- ¼ cup full-fat Greek yogurt
- 2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 2 tablespoons melted butter
- First, preheat the oven to 350ºF and spray a standard bread pan with nonstick cooking spray. Then, line it with parchment paper.
- Add pancake mix, brown sugar, and salt into a medium bowl and whisk to combine. Set aside.
- In a large bowl, mash 3 medium ripe bananas with a fork until they’re mostly pureed. You should get about a cup of mashed banana. Then crack in eggs and whisk to combine. Add maple syrup, Greek yogurt, vanilla, almond milk, and melted butter and whisk again.
- Slowly add dry ingredients to wet and mix with a wooden spoon.
- Transfer batter into the bread pan and top with more chocolate chips. Then, bake at 350ºF for 30 minutes. Remove from the oven and cover with a tented piece of tin foil. Bake for an additional 15-20 minutes or until a toothpick comes out clean.
- Let cool for 10-15 minutes and then remove from the pan to finish cooling on a cooling rack.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.