Preheat the oven to 350°F with a 10-inch cast-iron skillet in it.
In a large bowl, using a wooden spoon, stir together the pancake mix, baking powder, sugar, matcha powder, and salt.
In a medium bowl, whisk together the eggs, coconut milk, evaporated milk, vanilla, and melted butter.
Pour the wet ingredients into the dry, stirring with a wooden spoon until you have a green batter. Make sure all the dry ingredients at the bottom of the bowl have been completely integrated (Don’t worry about over-mixing this batter.)
Fold in the bananas.
Pour the batter into the pan and bake for 1 hour, until the top of the cake is golden and just browned around the edges.