I’m sure you guys have seen a million recipes for banana bread, and that’s not an exaggeration. Almost every foodie I know has created their own recipe from the hundreds of ripe bananas they have on their kitchen counter. So what makes this recipe unique? Well first, I made it from whatever I had left in my fridge. In the midst of packing for my move to NYC, I packed up all my full bags of flours, unopened jars of nut butters, and anything else I could bake with when I move to my new kitchen. Second, it only has 5 ingredients because of the first reason! I seriously just wanted to get rid of whatever I had left and I had no intention of sharing the result. I never expected this banana bread recipe to be one of my bests. The middle is so light and fluffy and the outside is baked to a golden brown perfection. I hope you guys love it as much as I do! Happy baking 🙂
- 2 cups Simple Mills Pancake Mix
- 3 ripe bananas (the riper the better)
- 1/2 cup almond milk
- 2 eggs
- 1/2 cup almond butter
- 1/2 cup chocolate chips to mix in
- 1/2 cup granola for the top
- In a big bowl, mash the bananas with a fork
- Add in the other wet ingredients and mix well. Be sure to evenly mix and break apart any banana chunks
- Mix in the pancake mix to create a smooth batter
- Add in the optional chocolate chips!
- Pour into a lined or non stick loaf pan and sprinkle on the optional granola on top
- Bake at 350 for about an hour and a half to 2 hours. Be patient with the baking time! Look out for a golden brown top and a fully cooked center (check with a toothpick)
- Cool, slice, and enjoy!