Banana bread has taken over the internet in 2020. While I love making banana bread it is very time consuming. Often when I bake banana bread it can take almost 2 hours between the prep and bake time. I used to make banana bread weekly because it made me and my fiancé’s mornings so much easier. It is the best grab and go breakfast. But honestly I don’t have that much time every Sunday to spend making it, (sorry Bobby!).
This pancake bread changes everything!!!! You don’t need to spend 2 hours in the kitchen on Sunday (unless you want to). You can prep and have the bread baked within an hour! And only 5 ingredients!! It is a recipe the whole family will enjoy! Now you can have more time to spend with your family (and not in the kitchen!)
I used Birch Bender’s paleo pancake and waffle mix for this recipe. You can use your favorite pancake mix! I use this one because it is low in carbs and the ingredients are so clean. They use a mix of almond flour, cassava flour, and coconut flour. The recipe is grain free and gluten free!
Pro Tip: Store in the fridge for up to a week. Reheat the slices in a skillet with coconut oil the next day with a sprinkle of cinnamon or maple syrup.
6 bananas mashed
1 cup almond milk unsweetened
1 tsp vanilla extract
2 cups pancake mix
1/2 cup blueberries (or fruit of choice)
Preheat you oven to 350. Grease a large baking dish with coconut oil or avocado oil. In a large mixing bowl, mix together the bananas, almond milk, eggs, and vanilla extract. Once well combined, mix in the pancake mix. Once well combined, fold in your blueberries. Pour into your well greased dish, and bake for 40 minutes or until a toothpick goes in and out clean. Let cool, serve, and enjoy!