Banana Cornbread

1 1/4 cups pancake mix
1 cup cornmeal
1/2 teaspoons baking powder
1/4 teaspoons sea salt
3 large eggs
1/2 cup light vegetable, canola, or extra light olive oil
1 3/4 cups packed light brown sugar
3 very ripe bananas, mashed into puree
1/3 cup milk
2 teaspoons good vanilla extract

Preheat oven to 350 degrees F. Prepare a 10 x 13" baking pan by lining it with greased foil or parchment.

In a mixing bowl, whisk together the Pamela's Baking Mix, cornmeal, baking powder and sea salt. Set aside.

In a larger mixing bowl beat the eggs. Add the oil and beat to combine. Add the sugar and beat till smooth. Add in the banana puree, milk and vanilla; do the same.

Add the dry ingredients into the wet, and beat to combine. I did all this by hand and it worked out beautifully.

Pour the batter into the prepared baking pan and bake in the center of a preheated oven for 33 minutes, or until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch. (It is usually around 35 minutes)