okay, I made this banana bread the other day and it was great but I did not get many pictures. Well, with how easy this banana bread was to make I decided to make it again.
However, this time I had some leftover tropical pancakes that had been soaking in syrup. I really did not want to throw these away for a few reasons. For one we are totally broke. We really do not throw away much. But also, these were whole wheat pancakes, with kiwi, papaya and mango!!! I thought that sounded perfect for banana bread.
The basic recipe was really easy. I got it from the Joy of Baking site. I am in love with this site. But 1 problem I knew I was going to have was that I do not have any baking soda. We only have baking powder. After doing some research online I was able to determine that I could sub baking powder pretty easily for the same measurement. So that is what I did.
The recipe as called for by Joy of Baking is below.
After I got all my wet butter, banana, eggs and villa all together I threw in the rest of the kids pancakes. after mixing in the dry ingredients it seemed a little wet so i threw in a little more whole wheat flour.
I put it into a heart shaped baking dish (still the only 1 that I have!) The bread was great. It was finished off for breakfast the next day. The pancake did add to the flavor not only in the tropical fruit and syrup but also in making the bread a little heavier. It did more to fill you up. 
Recipe:
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish: (Optional)
1 large banana, sliced or dried banana chips
