Vegan Pancake Banana Bread

Alyssa Atkinson

An easy, moist, and delicious pancake banana bread recipe.

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast, Dessert

Cuisine American

Servings 5 slices

Calories 140 kcal

1/2 cup vegan pancake mix (I used Kodiak Cakes Plant-Based Flapjack and Waffle Mix)
1/2 cup quick oats (blended into a fine oat flour)
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
2 large overripe bananas
1/4 cup + 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk)
1 tbsp pure maple syrup (can increase to 2 tbsp for even sweeter bread)

Preheat the oven to 350°F.
In a large mixing bowl, combine the pancake mix, oat flour, cinnamon, baking powder, and baking soda.
Mash the bananas thoroughly with a fork and place them in a small mixing bowl.
Add 3/4 of the non-dairy milk and the pure maple syrup to the mashed bananas and mix well to combine.
Pour the wet ingredients into the dry and mix to form a smooth banana bread batter.
Add the remaining non-dairy milk, a little bit at a time, until the desired consistency is achieved. The exact amount needed will depend on the pancake mix you use. You want a fairly thick batter consistency that slowly drips off the spoon.
Pour the pancake banana bread batter into a greased mini loaf pan.
Bake the pancake banana bread for about 35 - 40 minutes, or until a fork inserted comes out mostly clean.
Let the pancake bread cool completely.
Remove the bread from the loaf pan and cut it into five slices.
Dig in and enjoy! I like to serve mine up with some almond butter on top.