I’m gonna let y’all in on a little secret: pancakes are just quick breads you cook on a griddle. Which means if you have pancake mix and overripe bananas, you can have banana bread in the oven in about the time it takes to read this post. And with almost no cleanup!
Preheat your oven to 350 degrees. Go do something else while the oven preheats. The batter really is that fast. The leavening agent in quick breads is carbon dioxide released from baking powder; it you mix the batter too early it will go flat before you put it in the oven.
Once the oven is preheated, oil a loaf pan. Peel three overripe bananas and mash them in a medium-sized mixing bowl with a fork, mixing spoon, or potato masher. Add 2 cups of pancake mix (I had Krusteaz Light and Fluffy Buttermilk so that’s what I used) and 3/4 cup of liquid. Water is fine, but I always use milk when I make brownies or pancakes from a mix. If you have vanilla extract, add a teaspoon. Your banana bread will turn out just fine without it, but vanilla extract is the magic elixir that turns most baked goods into baked greats. See what I did there?
Stir until just mixed. Small lumps in the batter are not only OK, they’re desirable. Pour the batter into your loaf pan and stick it in the oven for an hour. In the second half of the hour, keep an eye on the top. If it seems to be browning more than you’d like, slow the browning by covering the pan with some aluminum foil, shiny side out. Check to see if it’s done after an hour. If a toothpick, cake tester, fork, or knife blade inserted in the center of the bread comes out clean, it’s done. If the bread needs more time, check it every 5 minutes until it’s done. Allow it to cool completely before you cut it.
The Improvisational Kitchen 