Quick breads don't get much quicker than this simple loaf!
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❤️ Why you'll love it
- Only four ingredients and one large bowl needed; the flavoring and sugar topping is optional
- A box of cake mix guarantees tender, moist banana bread
- You can use a gluten-free cake mix to keep it gf compliant
I love using up overripe bananas in a loaf of banana bread, but don't always feel like sifting out (and getting covered in) flour, sugar, and other powdery ingredients.
By using a boxed cake mix, you get the best results and only need to complete one or two measurements at most—now that's what I call a great recipe.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Cake Mixes: One great thing about this recipe is you can use any box of your favorite cake mix to switch up the flavor of your bread! Try a spice cake mix, a white cake mix, or make a chocolate banana bread with—you guessed it—chocolate cake mix. You can even use a gluten-free cake mix to keep it gf!
- Flavoring: You can swap the vanilla extract with banana flavoring.
- Chocolate Chip Banana Bread: Stir in semisweet, milk, dark, or white chocolate chips. You can also use chocolate candies, like M&Ms.
- Add Some Nuts: We love adding crushed walnuts or salted peanuts to the batter for a bit of nutty crunch. Or, use a butter pecan cake mix!
- Fresh Fruit and Other Mix-Ins: Stir some blueberries or chopped strawberries into the batter. Shredded coconut makes it taste like Hawaiian banana bread—yum
- Topping: Lay some banana slices on top of the batter (before baking) for a unique presentation and extra banana flavor.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add cake mix, oil, eggs, and flavoring (if using) to a large bowl.
- Mash the bananas with a fork and add to the bowl.
- Beat with an electric mixer or by hand.
- Add banana bread batter into greased loaf pan, sprinkle with sugar, and bake as directed in the recipe card below.
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You'll need the following items to make this recipe successfully.
- large mixing bowl
- 9x5 loaf pan
- mixer (optional)
🥫 Storage
This easy banana bread recipe stores just the same as loaves made without a cake mix. In case you're unsure, here's the best way to keep leftover quick bread:
Room Temperature—Store homemade banana bread in an airtight container, or wrap the loaves tightly in plastic wrap. It'll last up to four days.
Freezer—For longer storage freeze it, instead. Wrap it up super tightly with two layers of plastic wrap —or, do one layer of plastic wrap and one of aluminum foil.
Using the microwave is a great way to thaw or warm up a slice in just a few seconds. Otherwise, thaw a loaf at room temperature, and enjoy it that way, as well!
💭 Things to know
Expert Tip: Though it's tempting to cut into warm banana bread, wait patiently until it's cooled for cleaner, easier slicing.
- For the best flavor, use over-ripe bananas. The peels should be browning and smell really fragrant.
- If you need an oil substitute, you can use any light, flavorless cooking oil or the same measurement of butter, melted. It works the same way.
- Check for doneness by inserting a toothpick into the center of the loaves. Moist crumbs or a clean toothpick mean the bread is done. Wet batter means they need more baking time! The center of the bread will read about 200F on an instant-read thermometer when It's done.
- For best slices wrap tightly and let cool overnight before slicing.
💡Great Idea: Use mini loaf pans or a muffin tin to make individually-sized breads. Freeze them to use as needed. They make great gifts or delicious treats for school parties!
👩🍳 FAQs
Sure thing! A gluten-free cake mix is a great way to make delicious banana bread that everyone can enjoy.
Nope, not any more so than traditional banana bread! Quick bread is naturally a little cakier than yeast-based, kneaded bread. However, the cake mix takes the simple ingredients (flour, sugar, and rising agents) and combines them so you don't have to. It's a way to make an easy recipe even easier!
📚 Related recipes
- Cranberry Orange Bread is a sweet and tangy quick bread classic—the orange glaze on top is my favorite part!
- If you don't have any type of cake mix in your pantry, try this Old-Fashioned Buttermilk and Brown Sugar Banana Bread instead!
- With an ooey-gooey apple layer in the center and no kneading/rising/yeast necessary, this Dutch Apple Bread is a winner!
- Peanut Butter Banana Bread
- Jiffy Honey Cornbread with Creamed Corn
- Acorn Squash Bread
- Old Fashioned Gingerbread Slice
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Banana Bread Recipe with Cake Mix
Author: Marye Audet-White
Equipment
- 1 loaf pan
Ingredients
- 16.25 ounces yellow cake mix or white cake mix
- 2 eggs
- ⅓ cup light vegetable oil or sunflower oil, or grapeseed oil
- 1 teaspoon vanilla extract optional
- 3 bananas mashed about 1 ½ cup total
- 2 teaspoons granulated sugar optional
Instructions
- Preheat oven to 350℉.
- Butter a 9 x 5 loaf pan (I like to butter as it makes for an excellent crust, but you could oil or use non-stick spray), and set aside.
- Mix the cake mix, eggs, oil, and vanilla extract with an electric hand mixer in a large bowl. Mix until almost all combined.
- Add the smashed bananas to the cake mixture.
- Mix until all ingredients are combined, and you don’t see any more dry flour.
- Pour into the prepared pan.
- Sprinkle the granulated sugar on top of the dough.
- Bake in the preheated oven for 50 to 55 minutes. Or until you insert a toothpick in the middle and comes out clean. Middle of cake will register 200℉ on an instant-read thermometer.
- Cool in the pan for 4 to 5 minutes.
- Transfer the banana bread to a rack and cool completely. For best slices wrap cooled bread with plastic wrap and let it stand overnight.
Notes
- For best slices wrap tightly and let cool overnight before slicing.
- For the best flavor, use over-ripe bananas. The peels should be browning and smell really fragrant.
- If you need an oil substitute, you can use any light, flavorless cooking oil or the same measurement of butter, melted. It works the same way.
- Check for doneness by inserting a toothpick into the center of the loaves. Moist crumbs or a clean toothpick mean the bread is done. Wet batter means they need more baking time! The center of the bread will read about 200F on an instant-read thermometer when It's done.
- For best slices wrap tightly and let cool overnight before slicing.
Sue
Can I use frozen overripe bananas for this recipe if when I thaw them out I drain as much liquid as possible or do you think it would still make the batter too watery? Have you tried this? I buy bananas when on sale and then we don't eat them all so I end up freezing them. I have used them for a banana cake and it came out okay, but I wasn't sure about the texture of this bread recipe.
Marye Audet-White
Sure! I usually don't bother draining the liquid off unless there's a ton.
Sue
Thanks, I'm going to try it, will let you know how it came out.