Banana Bread Pancakes Recipe

Have you ever run out of flour or baking soda and wondered if pancake mix could stand in for traditional dry ingredients? Good news: it can. This recipe turns boxed pancake mix into a moist, fluffy banana bread. Using a high-quality pancake mix that already contains whole-grain flour and leavening makes the conversion fast and reliable. Below you’ll find ingredient notes, step-by-step instructions, storage tips, and small variations to personalize your loaf.

Banana Bread via Pancake Mix

This Pancake Banana Bread recipe combines a boxed pancake mix with mashed bananas, eggs, and a few wet ingredients to produce a light, tender loaf. The pancake mix supplies whole-grain flours, leavening, and salt, so you only need to add the wet components and any flavor enhancers you like. The result is a quick, 100% whole-grain banana bread that’s perfect for breakfast, snacks, or dessert.

Note: The recipe shown here used a buttermilk power pancake mix known for whole-wheat flour, oat flour, and added protein, but you can use most boxed pancake mixes with similar success.

Featured Ingredients

The Pancake Mix

Choose a pancake mix that lists whole-grain flours and a leavening agent among its ingredients. The mix used here contains whole wheat flour, oat flour, and a bit of protein powder, along with brown sugar and leavening. That combination helps produce a moist crumb and good rise without adding separate baking soda or powder.

Other Ingredients

To convert pancake mix into banana bread you’ll add wet ingredients for moisture and structure. Here’s what this recipe calls for:

• 1.5 cups pancake mix (box mix)
• 1/4 cup light brown sugar
• 1/8 teaspoon salt
• 1/2 cup dark chocolate chips (plus extra for topping)
• 3 medium ripe bananas, mashed (about 1 cup mashed)
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup full-fat Greek yogurt
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened almond milk (or other milk)
• 2 tablespoons melted butter

Simple Instructions

1. Prep: Preheat the oven to 350ºF. Spray a standard 9×5-inch bread pan with nonstick spray and line it with a parchment sling for easy removal.
2. Combine dry: In a medium bowl, whisk together 1.5 cups pancake mix, 1/4 cup light brown sugar, and 1/8 teaspoon salt. Set aside.
3. Mix wet: In a large bowl, mash the bananas until mostly smooth (about 1 cup mashed). Add 2 large eggs and whisk until combined. Stir in 1/2 cup maple syrup, 1/4 cup Greek yogurt, 2 teaspoons vanilla, 1/4 cup almond milk, and 2 tablespoons melted butter. Mix until smooth.
4. Combine: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until just combined. Fold in 1/2 cup dark chocolate chips, reserving a few to sprinkle on top.
5. Bake: Pour the batter into the prepared pan and top with extra chocolate chips if desired. Bake at 350ºF for about 30 minutes, then tent loosely with foil and continue baking another 15–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool & Serve: Let the loaf cool in the pan for 10–15 minutes, then lift it out by the parchment and finish cooling on a rack. Slice and enjoy with a smear of butter or a drizzle of maple syrup.

Storage

Allow the banana bread to cool completely before storing. Wrap the cooled loaf tightly in foil or plastic wrap and keep it at room temperature in a cool, dark place for up to 5 days.

To freeze: Cool completely, wrap tightly in foil, and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Tips & Variations

• If you don’t have almond milk, use any milk you have on hand—dairy or plant-based will work.
• Swap dark chocolate chips for walnuts, pecans, or dried fruit to change the texture and flavor.
• For a lower-sugar version, reduce the maple syrup by a quarter cup and add a little applesauce or extra banana to maintain moisture.
• If using a different pancake mix, look for one with whole-grain flour and a leavening agent to get the best rise.

Nutrition (approx.)

Per serving (1 slice): Calories: 289 kcal; Carbohydrates: 47 g; Protein: 9 g; Fat: 9 g; Fiber: 4 g; Sugar: 29 g. Nutrition information is an approximation and may vary with ingredient brands and portion sizes.