This Banana Bread with Pancake Mix recipe is super soft and moist and full of delicious banana flavor. Fast and easy one bowl quick bread recipe with simple ingredients you might already have.
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Craving banana bread, but you're all out of flour? Guess what? You can use Bisquick pancake mix to make the most delicious banana bread recipe!
After all, Bisquick is made from all purpose flour, vegetable oil, baking soda, salt, and sugar -- things you were going to put in your banana bread anyway.
Just add a few basic pantry ingredients, and you're minutes away from sliding a pan of banana bread into your oven.
One bowl banana bread with Bisquick is such an easy recipe, and as moist and tender as any classic banana bread recipe, it just might become your new go-to!
No one will guess pancake mix is your secret ingredient ;).
Why You're Going to Love This Recipe
- Easy one-bowl Bisquick banana bread recipe
- Quick recipe with minimal prep time
- Great way to make soft and moist banana bread, even if you're out of flour!
Please see the recipe card at the bottom of the post for the full list of ingredients.
Ripe bananas. You'll need 3-4 large bananas. Overripe bananas with brown or black peels are ideal for banana bread because they are sweeter and have the best flavor.
⭐If your bananas aren't quite ready yet, you can "ripen" them in the oven. You can also use frozen bananas. Keep reading for tips on how to do both.
Brown sugar. Brown sugar adds moisture and rich molasses flavor to the banana bread.
Oil. I use canola oil, a neutral-flavored oil. But any kind of vegetable oil will work.
Cinnamon. One teaspoon ground cinnamon perfectly complements the bananas and adds warm and cozy flavor.
Bisquick Pancake & Baking Mix. There's no need to add baking powder or baking soda, as Bisquick contains leavening agents. This recipe has been tested with Original and Heart Smart Bisquick pancake mixes.
Chocolate chips, optional. Chocolate chips are awesome in banana bread. If using chocolate chips, I recommend mini chocolate chips because they disperse more evenly throughout the bread and don't sink.
Nuts, optional. If you like nuts in your banana bread, stir ½ cup of chopped walnuts, pecans, or macadamia nuts into the batter at the very end.
How to Make Banana Bread with Pancake Mix
Step 1: Place bananas in a large bowl and mash them with a fork or potato masher.
Step 2: To the mashed banana, add the brown sugar, oil, eggs, vanilla, and cinnamon. Stir until well combined.
Step 3: Add the Bisquick mix one cup at a time, stirring after each addition. Stir until just combined. Optional, stir in ½ cup mini chocolate chips.
Step 4: Pour banana bread batter into 9 x 5 loaf pan lined with parchment paper or sprayed with nonstick cooking spray. If using chocolate chips, sprinkle a few over the top of the batter.
Step 5: Bake at 350 degrees for 55-65 minutes until golden brown. If the top gets too brown before it's done baking, loosely tent the top with foil.
Place the pan on a wire baking rack to cool for 10-15 minutes. Remove the bread from the pan and let it cool on the wire rack the rest of the way.
Step 6: Pancake mix banana bread is delicious with a simple smear of soft butter and a drizzle of maple syrup. If you can resist, try saving some banana bread for tomorrow -- it tastes even better the next day!
- Overripe brown or even black bananas will give this pancake mix banana bread recipe the most intense banana flavor.
- Measure Bisquick mix the same way you measure flour -- spoon it into a measuring cup and level off the top. Don't scoop straight out of the bag of pancake mix.
- Be careful not to overmix the batter, as it can result in a dense texture.
- Banana bread is even better the next day. Try to save a little for tomorrow!
- Banana bread is done when the internal temperature reaches 200 degrees on an instant read thermometer or a toothpick inserted into the center comes out with moist crumbs.
How to Ripen Bananas in the Oven
What to do when your sweet tooth craves banana bread, but your bananas are underripe? With minimal effort, you can use your oven to ripen your bananas.
- Place bananas (unpeeled) on a baking sheet lined with foil or parchment for easy clean-up.
- Bake for about 20 minutes at 300 degrees until the peels turn completely black.
- Let the bananas cool completely, scoop out the flesh, and mash. If there's a lot of liquid, strain it off, or it can affect the texture of your baked goods.
- Use your oven-ripened bananas for banana cake, bread, muffins, and pancakes.
How to Make Banana Bread with Frozen Bananas
Feeling pressure to do something with all those overripe bananas? No need. Just throw them in the freezer -- whole, with peels on. Because you can use frozen bananas to make banana bread when you're good and ready. Just follow these easy steps!
- Defrost the bananas. Place the frozen bananas on a plate and let them sit at room temperature. Or defrost frozen bananas in the microwave at 50% power for 3-4 minutes or until they're completely thawed.
- Strain off the liquid. Thawed bananas are very soft and very watery, and all that liquid can make banana bread dense and heavy. Mash the bananas and strain off the liquid (unless you're following a recipe that specifically says otherwise). After straining off the liquid, the remaining mashed banana should be the same consistency as bananas that were never frozen.
Store banana bread in an airtight container or wrapped in plastic wrap at room temperature for 3-4 days or in the fridge for about a week.
Yes. Cool the loaf completely, then wrap the loaf or slices in 2 layers of plastic and a layer of aluminum foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
No, ignore them completely. Follow the recipe as directed in the recipe card below, which incorporates pancake mix as an ingredient.
Yum, banana pancakes! If you're hungry for banana pancakes, click here for my recipe for the lightest, fluffiest banana pancakes made with pancake mix.
More Delicious Recipes with Bananas
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Banana Bread Recipe with Pancake Mix
- 1 ½ cups mashed bananas 3-4 large bananas
- ¾ cup brown sugar
- ½ cup oil
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 2 cups Bisquick mix Heart Smart or Original Bisquick
- ½ cup mini chocolate chips or nuts optional
- Preheat the oven to 350 degrees. Prepare a 9 x 5 loaf pan with parchment paper or nonstick cooking spray.
- Mash the bananas in a large bowl. Add the brown sugar, oil, eggs, vanilla, and cinnamon. Stir until well combined.
- Add the Bisquick a cup at a time, stirring after each addition. Stir until just combined, do not overmix. Optional, stir in ½ cup mini chocolate chips or nuts.
- Pour the banana bread batter into the prepared loaf pan. If using chocolate chips, sprinkle a few over the top of the batter.
- Bake for 55-65 minutes or until the internal temperature reaches 200 degrees or a toothpick inserted into the center comes out with moist crumbs.
- Place the pan on a wire baking rack to cool for 10-15 minutes. Remove the bread from the pan and let it cool on the rack the rest of the way.