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Got mushy bananas and some cake mix hanging out in the pantry? Throw them together and you'll end up with super moist and fluffy banana bread in no time. It's crazy simple—no need to drag out a bunch of ingredients or do much measuring. You'll bake up two delicious loaves that feel straight out of a fancy bakery, without any stress. The end result delivers the coziness of homemade banana bread, but with the sweet, perfectly even crumb you'll always get from a cake mix. Perfect if your days are jam-packed or you want to whip up something awesome with what you've got on hand.
Genius Shortcut
- You only need two core things to easily turn plain cake mix and bananas into banana bread, so no need to measure out flour and sugar
- Bites come out super tender, and the banana punches through in every slice
- Makes a pair of hearty loaves, so you can snack now and stash the second away in the freezer for later
- This easy approach never fails, so it's great if you're just learning or want to bake with the kids
One week, I had way too many bananas going brown and a box of cake mix I'd bought but forgotten about. I really didn't feel like making classic banana bread from scratch, so I tossed the two together and hoped for the best. My family ate both loaves so fast, they joked I must be hiding a secret stash. Even my daughter, who usually only eats the soft middle, finished every last piece and wanted it for lunch the next day. Now, whenever bananas are about to go south, this is my go-to fix.
Key Ingredients
Main Stuff
- Yellow Cake Mix: This gives you all your dry parts and sweetness rolled into one. The soft vanilla vibes work really well with bananas and guarantee your bread comes out tender every time.
- Super Ripe Bananas: Bring moisture and real banana taste. The darker the bananas, the bolder the flavor.
- Eggs: Hold everything together and make the bread nice and rich. Protein in the eggs makes it sturdy, while the fat keeps it soft.
Bonus Options
- Vegetable Oil: Keeps your bread soft and stops it from drying out, but won't mess with the flavor of the cake or bananas.
- Vanilla Extract: Turns up the volume on both the banana and cake mix flavors. Even just a splash makes a big difference.
- Extra Add-Ins: Mix in chocolate chips, nuts, or swirl in peanut butter to change things up. You can make every loaf feel new.
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Effortless Prep
Banana Smashing
First, grab your overripe bananas and mash them really well in a big bowl until you've got a mostly smooth pile. The riper the bananas, the quicker this goes and the better your bread will taste.
All-in Mix
Scoop your cake mix, eggs, oil, and vanilla (if you want) right into those mashed bananas. Give everything a gentle stir, only until just combined. This way, the bread stays soft and not chewy.
Batter Check
Look at your batter—it should be on the thicker side, but still pour easily, a lot like classic cake batter. If it's looking dry and stiff, mix in a spoonful of milk. If it's watery, just add a spoon of cake mix, and you'll get the right texture.
Even Pour
Spray your two loaf pans super well so nothing sticks. Split the batter between them, aiming for each pan to be half full so the bread has space to puff up. This helps it all bake through the same way.
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Make It Yours
Want mix-ins like chocolate chips or nuts? Lightly fold them in right before you pour the batter into the pans, or sprinkle them on top for extra crunch. For fun swirls, fill each pan halfway, dollop in some peanut butter or Nutella, then use a knife to gently swirl it around.
Right Time to Bake
Pop those loaves into a hot oven. When a toothpick stuck in the middle comes out mostly clean (a few crumbs are fine), they're done. The tops will turn golden and crack a bit. If you press the bread gently, it should spring back.
Cooling Off
Let the loaves sit in the pans for about ten minutes so they set up and are easier to handle. Move them to a wire rack once they're firmer, so the bottoms don't get soggy or break apart while hot.
Easy Slicing
Grab a serrated knife and wait for the bread to cool all the way before cutting. Slow and steady wins here, so you get neat slices instead of squishing the soft insides. Rinse or wipe the knife between cuts if you want picture-perfect pieces for company.
That first time I made this, I used bananas that were just turning brown. The bread came out okay, but the banana flavor wasn’t there. Next time, I let the bananas sit nearly until they were black and super soft—what a difference. The bread was packed with flavor and tasted homemade, even though I used cake mix. Now when I want to bake, I put my bananas in a paper bag to help them ripen faster if I have to. Works every time.
Fun Ways to Eat It
Turn your regular morning into something special. Toast up a thick slice and slather on some cream cheese or peanut butter. Toasting brings out that caramelized sweetness and makes the bread crispy outside and super soft inside. It's way better than boring, untoasted slices.
If you're up for dessert, heat a piece and drop a scoop of vanilla ice cream and some caramel sauce on top. The warm-cold combo is awesome, and the caramel matches the banana and cake flavors perfectly. Suddenly, your banana bread’s a treat good enough for a fancy dinner.
Toss slices in lunchboxes or bring them to the office. This bread travels like a champ, way better than muffins that fall apart. Wrap pieces in parchment for a fun, homemade touch that feels thoughtful, not thrown together.
Tasty Twists
Want a vacation vibe? Use coconut cake mix instead of yellow, then throw in half a cup of toasted coconut flakes and a quarter cup of chopped dried pineapple. Suddenly breakfast feels like you’re at a beach cafe. Coffee and a tropical slice on a gray day? Yes, please.
For cozy, spicy bread, try spice cake mix with half a teaspoon of cinnamon and a hint of nutmeg. Your house smells amazing, and the spices make the banana flavor pop—especially great on chilly days.
If you’re celebrating, swap in funfetti cake mix and add a few spoonfuls of rainbow sprinkles to the batter. The colorful pops inside make every slice a party. Little kids especially love the fun look—and honestly, who doesn't want cake for breakfast?
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Keep It Fresh
Recipe Questions & Answers
- → Could I switch up the cake mix flavor?
- Yep! Yellow is classic, but spice, white, or even chocolate cake mixes can mix things up.
- → How ripe do my bananas need to be?
- Super ripe is best! The darker and spottier, the better the bread will taste.
- → Is it okay to make one big loaf instead of two?
- Totally fine. Just use a bigger (9x5) pan and give it a bit more oven time, about 55-65 minutes. Check with a toothpick.
- → What's the best way to keep this bread fresh?
- Pop it in an airtight box for a few days on the counter, or freeze single slices for up to three months.
- → Can I do muffins instead?
- Go for it! Put the mix into muffin pans and bake at 350°F for 18-22 minutes. Check for crumbs on a toothpick.