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Banana Bread with Pancake Mix

Recipe by Pamela's Published

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Gluten-free banana bread made with Pamela's Pancake & Baking Mix, sliced on a board

Yes, you can absolutely make banana bread with pancake mix, and it might be the easiest banana bread you ever bake. Our Pancake & Baking Mix already has the flour, leavening, and a little sweetness built in, so all you add is butter, eggs, sugar or honey, and a cup of very ripe mashed banana. One bowl, fifteen minutes of work, and a loaf that comes out moist and tender with a proper banana bread crumb. If you have overripe bananas on the counter and a bag of pancake mix in the pantry, you are already there. So good, no one will guess it is gluten-free, the way Pamela's has done it since 1988.

Why you'll love it

One bowl, fifteen minutes of hands-on time.
No extra leavening needed, because the mix brings it.
Moist and tender, thanks to a full cup of ripe mashed banana.
Sugar or honey, whichever you have. Both work beautifully.
Gluten-free without compromise, made with our GFCO-certified Pancake & Baking Mix.

Can you make banana bread with pancake mix?

Yes, and it works better than you might expect. A pancake and baking mix is mostly flour with leavening and a little salt and sweetener already blended in, which is very close to what a quick bread needs. You are simply adding the fat, eggs, and mashed banana. You do not need to add baking soda or baking powder, because the mix already has it. If you have searched for a "bisquick banana bread," this is the same idea, made gluten-free with Pamela's Pancake & Baking Mix.

Do you need a gluten-free banana bread mix?

No, and that is worth saying plainly, because dedicated gluten-free banana bread mixes are hard to find and expensive when you do. One bag of Pamela's Pancake & Baking Mix makes this loaf plus pancakes, waffles, muffins, and biscuits, so it earns its shelf space in a way a single-purpose mix never does.

Made with

Gluten-Free Pancake & Baking Mix, 24 oz. (opens in a new tab)
$12.99 Rated 5.0 out of 5 from 397 reviews.

Free shipping on orders $39+

Pack Size
View details (opens in a new tab)

Prep Time 15 Minutes
Cook Time about 1 hour
Total Time about 1 hour 15 minutes
Yield 1 loaf, about 10 slices
Serving Size 1 slice

Ingredients

  • 1 3/4 cups Pamela's Gluten-Free Pancake & Baking Mix
  • 4 tbsp butter, melted
  • 1/2 cup sugar or honey
  • 2 eggs, beaten
  • 1 cup mashed very ripe banana (about 2 to 3 medium bananas)
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup nuts, chopped (optional)

Used in this recipe

Gluten-Free Pancake & Baking Mix, 24 oz. (opens in a new tab)
$12.99 Rated 5.0 out of 5 from 397 reviews.
Pack Size
View details (opens in a new tab)

Directions

Preheat the oven to 350 degrees F and grease an 8x4-inch or 9x5-inch loaf pan.

Beat together the melted butter, sugar or honey, eggs, and mashed banana until well combined.

Add the Pancake & Baking Mix, salt, vanilla, and nuts if using, and mix until just combined. Pour into the prepared pan and spread evenly.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. A 9x5 pan bakes a little faster than an 8x4, so start checking at 50 minutes. If the top is browning before the center sets, tent loosely with foil.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

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Recipe Tips & Notes

You do not need baking soda or baking powder. The Pancake & Baking Mix already contains the leavening, which is exactly why this recipe is so short.

To keep it gluten-free: Pamela's Gluten-Free Pancake & Baking Mix is GFCO-certified. Note that it contains almond meal and cultured buttermilk, so this recipe is not nut-free or dairy-free.

Tips for the most moist banana bread

Use bananas that are genuinely overripe, the ones with brown-spotted or nearly black skins. They are sweeter, they mash smoother, and they carry far more banana flavor than yellow ones. Do not overmix once the dry mix goes in, since that tightens the crumb. And let the loaf cool most of the way before slicing, because banana bread is still setting when it comes out of the oven and a hot slice will crumble.

Variations

  • Chocolate chip banana bread: fold in 1 cup of chocolate chips with the mix. Two different readers did this independently and both said it was the best version.
  • Banana bread muffins: spoon the batter into a lined or greased muffin tin and bake at 350 degrees F, checking at 18 to 22 minutes. One reader makes these for her kids in place of the nut version.
  • Made with honey: use 1/2 cup honey in place of the sugar. It bakes up slightly moister and a little more tender.
  • Nut-free: simply leave the nuts out. Note the mix itself contains almond meal, so the loaf is not nut-free even without them.
  • Add-ins worth trying: a handful of blueberries, a teaspoon of cinnamon, or a swirl of peanut butter through the batter before baking.

Make ahead & storage

  • Wrapped well, the loaf keeps at room temperature for 2 to 3 days and gets moister on day two.
  • Refrigerate for up to a week, or slice and freeze for up to 3 months. Toast slices straight from frozen.
  • Freeze overripe bananas in their skins as they turn, then thaw and mash when you have enough for a loaf.

Recipe FAQs

Yes. Pancake mix already contains flour, leavening, and a little salt and sweetener, so you only add butter, eggs, sugar or honey, and mashed banana. This recipe uses Pamela's Gluten-Free Pancake & Baking Mix and bakes into a moist, tender loaf.

Yes, and you should skip the baking soda and baking powder when you do, since the mix already contains them. Use 1 3/4 cups of Pamela's Pancake & Baking Mix in place of the flour and leavening in a standard banana bread recipe.

No. That is the main advantage of baking with a pancake mix. The leavening is already blended in, which is why this recipe has such a short ingredient list.

About two to three medium bananas, which gives you the one cup of mashed banana this recipe calls for. The riper the better, since brown-spotted bananas are sweeter and carry far more flavor.

Yes. Spoon the batter into a lined or greased muffin tin and bake at 350 degrees F, checking for doneness at 18 to 22 minutes. One reader makes them this way for her kids.

Reviews

Have you made this recipe? We would love to hear how it turned out, and any swaps you tried.

Write a review

This is the best gluten free banana bread I have ever had. I used honey instead of sugar and it was the perfect amount of sweetness! It came out moist and spongy! I love it!

Brynne R.

I’m out of regular gluten free flour but had some Pamela’s gluten free pancake and baking mix. Had some over rip bananas and my husband was wanting banana bread and he doesn’t have to eat gluten free. I Followed the recipe, but added a cup of chocolate chips!! So good!! My husband loved the bread he Saud it’s delicious 😋

Sherry

Perfect recipe, I added chocolate chip( since they cannot have nuts) and place in cupcake pan, my kids love their banana bread cupcakes!

Michelle

I added honny butter cream cheese and blueberry yogurt.

Cherri M.

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