2cupsComplete Pancake mix(the add water only version)
⅓cupmilk
⅓cupcanola or vegetable oil
2large eggs
½cupbrown sugar
1teaspoonvanilla
1cupsemi-sweet chocolate chips, divided(optional)
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Instructions
Preheat oven to 350℉.
Spray loaf pan with nonstick baking spray and line with parchment paper in a sling style (with the ends overhanging on the long sides of the pan). Set aside.
In a large mixing bowl, using a fork or potato masher, mash the bananas until smooth.
Add pancake mix, milk, oil, eggs, brown sugar, and vanilla, and mix together until combined. Don’t overmix.
Fold in ¾ cup of the chocolate chips.
Pour into prepared pan. Sprinkle with remaining ¼ cup of chocolate chips.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
Let cool in the pan for about 10-15 minutes, then lift from the pan using the parchment paper sling and transfer to a cooling rack.
Notes
Make sure to use the COMPLETE pancake mix - the one that says, “Just add water.”
The amount of mashed banana needed for this recipe is about 1 cup. This will vary with the size of the bananas that are used.
This can be mixed with an electric mixer or by hand. If using a mixer, combine on medium-low speed just until there are no longer streaks of dry ingredients. Overmixing can cause the bread to sink in the middle or it to be tough.
If you want a little extra crunch, top the banana bread with a sprinkle of cinnamon sugar or plain sugar before baking.
If the bread is getting too brown, gently place a piece of foil over the loaf (don't wrap it tight).
This bread is wonderful toasted and also can be served topped with ice cream and a drizzle of chocolate sauce for a quick dessert.