Cake Mix Banana Bread
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Today’s recipe is a quick and easy banana bread that’s been simplified using a box of cake mix. It’s a brilliant shortcut that delivers delicious results with minimal effort. I honestly can’t remember where I originally found this easy banana bread recipe, but I do know that I held onto it for ages before finally deciding to try it. One day, I had some overripe bananas sitting on my counter, and instead of letting them go to waste, I finally gave this recipe a shot—and I’m so glad I did!
One of the great things about this recipe is its versatility. You can use either a white or yellow cake mix for a classic banana bread flavor, but if you’re feeling adventurous, experiment with other varieties! The first time I made it, I opted for butter pecan cake mix, which added a rich nuttiness to the loaf. If you want even more texture, you can mix in chopped nuts like walnuts or pecans, but I usually skip them since my family prefers nut-free banana bread.
This banana bread is soft, moist, and absolutely delicious, and the best part is how simple it is to make! With just four basic ingredients—bananas, cake mix, oil, and eggs—you can have a warm, homemade loaf ready to enjoy. If you choose to add nuts, that’s just one more ingredient, bringing the total to five.
And here’s a fun tip—leftover banana bread also makes fantastic banana bread French toast! Simply slice it, dip it in an egg mixture, and cook it in a skillet for a decadent breakfast twist. Whether you enjoy it plain, toasted, or topped with butter and cinnamon, this recipe is definitely worth trying!
Ingredients for Cake Mix Banana Bread
- CAKE MIX (YELLOW, WHITE, OR I USED BUTTER PECAN)
- EGGS
- VEGETABLE OIL
- OVERRIPE BANANAS
- NUTS (OPTIONAL)
Instructions for Cake Mix Banana Bread Recipe
Start by preheating your oven to 350°F (175°C) to ensure an even bake. Lightly grease a 5.25 x 9 x 2.75-inch loaf pan with butter or cooking spray to prevent sticking and create a golden crust.
In a large mixing bowl, combine cake mix, eggs, oil, and mashed bananas. Using a hand mixer or whisk, blend the mixture for about 2 minutes, until smooth and fully incorporated. The cake mix simplifies the process, making this banana bread incredibly easy while still delivering great texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly for a uniform bake. Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean, ensuring it’s fully baked.
Once done, let the banana bread cool in the pan for 10 minutes, allowing it to set before transferring it to a wire rack. Let it cool completely before slicing and serving. This recipe makes one large, moist loaf, perfect for a quick and delicious treat!
Frequently Asked Questions
Can I use any cake mix for this recipe?
Yes! While white cake mix or yellow cake mix is most commonly used, you can experiment with flavors like spice cake mix, butter pecan mix, or even chocolate cake mix for a unique twist.
Do I need to add sugar?
Nope! The cake mix already contains sugar, so no extra sweetener is needed. However, if you prefer a sweeter banana bread, you can mix in a tablespoon of honey or brown sugar.
Can I use frozen bananas?
Yes! Just thaw and drain excess liquid before mashing. Frozen bananas tend to be sweeter and softer, which works great for this recipe.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Stir in chopped walnuts, pecans, or chocolate chips for extra texture and flavor. A handful of coconut flakes or cinnamon can also add a fun twist.
How do I know when the banana bread is fully baked?
Insert a wooden toothpick or skewer into the center—if it comes out clean or with a few crumbs, the bread is done. If batter sticks, bake for another 5-10 minutes and check again.
Can I make muffins instead of a loaf?
Yes! Pour the batter into a greased or lined muffin tin and bake at 350°F for 18-22 minutes until a toothpick comes out clean.
How should I store banana bread?
Wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, or freeze for up to 2 months.
How do I keep banana bread extra moist?
Make sure not to overmix the batter, as that can make it dense. Using extra-ripe bananas and a little extra oil or butter can help keep it soft and moist.
FOR MORE RECIPES LIKE THIS, TRY:
- Simple Banana Cake with Sour Cream Frosting
- Peanut Butter Banana Bread
- Brown Sugar Banana Bread
- Peanut Butter Banana Chocolate Chip Cookies
Cake Mix Banana Bread
Real Mom Kitchen
Equipment
Ingredients
- 18.25 oz pkg cake mix (yellow, white, or I used butter pecan)
- 3 eggs
- ⅓ cup oil
- 1 cup mashed bananas about 3 medium bananas
- 1 cup nuts chopped (optional)
Instructions
- Preheat oven to 350 degrees.
- In a large bowl blend together the cake mix, eggs, oil, and bananas for 2 minutes. Pour batter into a greased 5.25 x 9 x 2.75 loaf pan.
- Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes, then remove from the pan and allow to cool completely. Makes 1 large loaf.
Nutrition
