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Pancake Mix Banana Bread

Banana bread is one of those comforting foods that always puts you in a good mood. It’s also the perfect way to use up bananas that are getting a bit soft. But, did you know that you can use pancake mix as the base for this sweet bread? It saves some steps and also ensures that the bread comes out very tender and airy.

To make this quick classic add the wet ingredients (including the bananas and a hint of vanilla extract) to your food processor, followed by the pancake mix. Then fold in the nuts and you’re done making the batter! Using the food processor shortcut means the batter comes together in only a few minutes.

We used chopped pecans for this recipe, but you can use walnuts or almonds if you prefer. They all add a certain something to this bread.

Pancake Mix Banana Bread

After mixing up the batter and pouring it into a loaf pan you can pop it into the oven and get on with other things while it bakes up to a perfect golden brown. When you’re strapped for prep time this recipe is a lifesaver.

Pancake Mix Banana Bread

Serve this bread with some butter and a cup of your favorite morning beverage for a yummy breakfast made with minimal effort. And, who doesn’t love a good, time-saving, shortcut recipe?

Makes 10 slices

10m prep time

55m cook time

271 calories

4.5
Rated 4.5 out of 5
Rated by 6 reviewers

Allergens: Wheat, Milk, Nuts

Ingredients
  • 2 bananas
  • 2/3 cup granulated sugar
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 2/3 cups pancake and baking mix
  • 1/2 cup chopped pecans
Preparation
  1. Preheat oven to 350˚F. Place bananas, sugar, milk, oil, vanilla and eggs in blender or food processor. Pulse until uniform in color and texture. Pour mixture into a large bowl, then add in Bisquick. Stir until batter forms, then fold in pecans.
  2. Pour batter into greased 9”x5” loaf pan. Bake for 50-55 minutes or until knife inserted in center of loaf comes out clean. Allow to cool for 1 hour before removing from pan and slicing.

Recipe adapted from Betty Crocker.

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