Preheat your oven to 350 degrees F.

Peel the bananas and add to a large mixing bowl. Mash up the bananas with a potato masher or a fork. Keep some chunks as this will help to keep the bread extremely moist and textured.

Add the pancake mix and the water to the mashed bananas. Mix to combine. If it is still too dry, add another tablespoon of water until the dry ingredients are all moist.

Pour into a bread pan that has been sprayed with a little extra virgin olive oil

Bake in the oven for 60 minutes or until a toothpick placed into the center of the bread comes out clean.

You can start checking at 50 minutes. If the toothpick comes out wet the first time, put the bread back in for 5 more minutes at a time until done.

After the bread is done, let it sit for 10 minutes in the pan before removing it. Then let it cool for another 30 minutes before slicing.