I'm always on a quest to find the best ways to use up my ripe bananas. This Classic Pancake Banana Bread has got to be my new favorite! It was inspired by some leftover pancake mix and one, lonely, ripe banana. I didn't really know what I could do with just ONE banana -- it wasn't quite enough to make a whole loaf of banana bread or muffins, but I didn't want it to go to waste either. I've made banana pancakes before, so I thought why not toss it with the mix and see what happens? The result was INCREDIBLE! This is such a fun twist on banana bread, soft and fluffy like pancakes. It makes a great breakfast if you drown it in maple syrup like I do, but also a great snack for any time of day.
Here's what you need:
- A ripe banana -- the spottier the better!
- An egg
- Water
- A classic pancake mix -- I used Birch Benders Original Pancake and Waffle Mix, but I'm sure other mixes would work, too
- Flour -- I used all purpose flour, and I haven't yet tested any gluten free options, but I'll update this post when I do!
- Chocolate chip
- Maple syrup
Ingredients:
Directions:
Preheat the oven to 350 degrees and grease a loaf pan.
Mash banana in a large bowl and then whisk in the egg. Add the water and whisk again.
Mix pancake mix and flour together then add to the liquid mixture. Mix well. If the mixture seems to thin, add additional tablespoons of pancake mix/flour one at a time until the batter reaches a thicker consistency. All flours and pancake mixes are a little bit different, so pay attention here.
Fold in the chocolate chips (I like to use about half a cup, but use as many or as few as you'd like!).
Pour the batter into the prepared loaf pan, and sprinkle extra chocolate chips on top.
Bake for 40-45 minutes, and serve with maple syrup.
Enjoy!
If you loved this Classic Pancake Banana Bread, make sure to check out some of my other recipes!
- Honey Cinnamon Swirl Banana Bread
- Maple Granola Crunch Chocolate Chip Banana Cake
- Coffee Cake Banana Muffins (Gluten Free)
Ingredients
Directions
Preheat the oven to 350 degrees and grease a loaf pan.
Mash banana in a large bowl and then whisk in the egg. Add the water and whisk again.
Mix pancake mix and flour together then add to the liquid mixture. Mix well. If the mixture seems to thin, add additional tablespoons of pancake mix/flour one at a time until the batter reaches a thicker consistency. All flours and pancake mixes are a little bit different, so pay attention here.
Fold in the chocolate chips (I like to use about half a cup, but use as many or as few as you'd like!).
Pour the batter into the prepared loaf pan, and sprinkle extra chocolate chips on top.
Bake for 40-45 minutes, and serve with maple syrup.
Enjoy!
