Pancake Mix Banana Bread

Banana bread made with pancake mix is about as low effort as baking gets. The mix has the flour, leavening, and salt already measured in. A little Greek yogurt keeps the crumb soft and moist.

Banana bread made with pancake mix is a shortcut, and I'm not going to pretend otherwise. A loaf made from scratch will beat it.

But sometimes you want banana bread with almost nothing to measure and one bowl to wash. Or maybe you've got a half-used bag of pancake mix in the pantry and you're not in the mood for pancakes again.

I've turned that same bag into crepes and peanut butter cookies plenty of times. Banana bread is a quick bread that comes together fast, with the mix doing the work of the flour, leavening, and salt.

You add brown sugar and vanilla for flavor and a little Greek yogurt for a moist crumb. For a short cut, it's a genuinely good version.

Ingredients

Here's what goes in, and what each one is doing:

• Pancake mix: It already has the flour, leavening, and salt measured in, so it's the only dry ingredient you need. A complete pancake mix (the "just add water" kind) works, and so does a standard mix. Spoon it into the measuring cup and level it off rather than scooping straight from the box or bag, so you don't pack in too much and dry out the loaf.
• Cinnamon: Optional. A teaspoon of warm spice rounds things out, but leave it out if you'd rather keep it plain.
• Unsalted butter, melted and cooled (Not shown in picture): Let it cool before adding the eggs so it doesn't cook them.
• Light brown sugar: The bit of molasses adds depth and helps keep the crumb soft. You can use dark brown too.
• Large eggs: Bring them to room temperature so they blend in smoothly.
• Vanilla extract: Only use good quality pure extract for the best flavor.
• Ripe bananas: The riper the better. Overripe bananas mash down easily and give you the most banana flavor. Go by weight since banana sizes vary a lot.
• Greek yogurt: A little goes in for a moist texture and a touch of tang. 

Exact quantities are in the recipe card below.

How to Make Banana Bread with Pancake Mix

Start with a preheated oven at 350°F and a loaf pan you've greased and lined with parchment paper, leaving an overhang on the two long sides so you can lift the loaf out later. Whisk the pancake mix and cinnamon together in a bowl.

The wet ingredients come together in one bowl with just a whisk and a spatula. Whisk the melted butter and brown sugar until combined, then add the eggs and vanilla and whisk until smooth.

Switch to a spatula and stir in the yogurt and mashed bananas. I keep the mash on the chunky side rather than smooth, which leaves a little banana texture in the baked loaf.

Then the step that matters most: add the pancake mix and fold it in gently, stopping the moment the dry streaks disappear. Pancake mix is made to be barely stirred.

Think of how you leave lumps in pancake batter. The same rule applies here, only more so. Overwork it and the starch and leavening in the mix turn the loaf gummy and tough instead of light.

Scrape the batter into the prepared loaf pan and spread the top even. Bake until the loaf is golden brown and a toothpick pushed into the center comes out clean, 45 to 60 minutes.

Ovens run differently, so I start checking early, around the 30 minute mark, and go from there. If the top is coloring faster than the inside is setting, lay a loose piece of foil over it.

Let it cool in the pan for about 15 minutes, then lift it out by the parchment and finish cooling it on a wire rack before slicing. It cuts much cleaner cool than warm.

How to Store and Freeze

Let the loaf cool all the way before you put it away. Sealing while it's still warm traps steam and leaves the bottom damp.

Once it's cool, store in an airtight container on the counter for about 3 days, or in the fridge for up to 5 if you don't mind the crumb firming up a little. You can also tightly wrap it in plastic wrap.

It freezes well, too. Wrap the whole loaf, or slice it first and wrap the pieces individually, then place them into a freezer bag for up to 3 months. Thaw on the counte or drop a frozen slice straight into the toaster when you want one warm.

Frequently Asked Questions

Do I need to add baking soda, baking powder, or salt? No. That's the entire reason this works. The mix already has the leavening and salt built in and balanced for that amount of mix, so adding more throws off the rise and can leave a soapy, metallic taste from too much baking soda. Use the mix as is.

Can I use any pancake mix? Pretty much any brand. A complete pancake mix (just add water) and a standard "add milk and egg" mix both work, since you're supplying your own eggs, fat, and liquid either way.

One thing to know: complete mixes usually carry some sugar and buttermilk powder, so if you use a plain add-milk mix, expect the loaf to taste a touch less sweet and rich. Nudge the sugar up a spoonful if you like. (I tested this with a complete buttermilk mix.)

Can I use a protein mix like Kodiak? Yes, with one adjustment in expectations. Protein and whole-grain mixes bake up denser and a bit drier thanks to the extra protein and fiber, so the crumb won't be as tender. I have not tested this but if that's what you've got, stir in an extra spoonful of yogurt or a tablespoon of oil to keep it from drying out.

Why did my loaf come out dense or gummy? Almost always overmixing. Pancake mix reacts fast once it's wet, so fold it in only until the dry streaks disappear and then stop. The other usual culprit is too much mix from scooping the cup straight out of the box or bag, which packs it in. Spoon it into the cup and level it off instead.

Can I add chocolate chips or other mix-ins? You can fold up to ¾ cup of chocolate chips, chopped nuts, or both in at the very end, once the mix is just incorporated. If chocolate is really the goal, though, I recommend my chocolate chip banana bread built for it from scratch.

A drizzle of maple syrup over a warm slice is the other easy upgrade and if you're building a bigger breakfast spread, my pancake mix coffee cake uses the same shortcut.