Okay, let’s be real. Is there anything that screams “comfort” quite like banana bread? Seriously, the smell alone just transports me back to my childhood. My mom used to make banana bread every single week – always with slightly overripe bananas that were just begging to be used. It was her way of making sure nothing went to waste, and honestly, it was pure magic. ❤️
Now, I love a good scratch-made recipe as much as the next chef (nutrition degree and all, remember!), but sometimes life just gets… busy. And that’s where this easy banana bread recipe with cake mix comes in. It’s a total lifesaver. I mean, who has time to measure out a million ingredients when you’re craving a warm slice of banana bread with a cup of coffee? Not me, that’s for sure!
I was actually traveling in Costa Rica last year, doing some research on tropical fruits and local baking traditions, and I realized how universal the concept of using ripe fruit to create something delicious really is. They had a similar recipe using plantains, and it got me thinking about how we can simplify things here at home without sacrificing flavor. This easy banana bread recipe with cake mix is my answer. It’s quick, it’s easy, and it’s always a crowd-pleaser.
I’ve been experimenting with cake mixes for years now, and honestly, they’re a fantastic shortcut. Don’t get me wrong, I appreciate the art of baking from scratch, but sometimes you just need a win in the kitchen, and this recipe delivers. It’s perfect for beginner bakers, or for anyone who just wants a delicious treat without a ton of fuss. Plus, it’s a great way to use up those bananas that are starting to look a little… sad. We’ve all been there, right? 🙈
I recently made this easy banana bread recipe with cake mix with my little cousin, Leo, and it was such a fun afternoon. He loved stirring the batter (and sneaking a few chocolate chips, of course!). It’s those little moments, creating memories in the kitchen, that really make life sweet. And honestly, seeing his face light up when he took his first bite? Priceless.
And speaking of chocolate chips… they’re totally optional, but highly recommended! I mean, who doesn’t love chocolate and banana? It’s a match made in heaven. You can also get creative with other additions – walnuts, pecans, even a swirl of peanut butter. The possibilities are endless! This easy banana bread recipe with cake mix is a blank canvas for your baking creativity.
Easy Banana Bread Recipe With Cake Mix
This easy banana bread recipe uses cake mix for a quick and delicious treat! Perfect for beginner bakers or when you’re short on time. It’s a comforting classic with a little shortcut.
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Total Time: 3 hours
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1/3 cup vegetable oil
3 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1 cup semisweet chocolate chips (6 oz)
Instructions
- Heat oven to 350°F. Grease and flour bottoms only of 2 (8×4-inch) loaf pans.
- In a large bowl, stir together cake mix, oil, eggs, and bananas until well blended. Stir in chocolate chips. Divide batter evenly between pans.
- Bake 43 to 48 minutes or until a toothpick inserted in the center of loaves comes out clean. Cool 10 minutes in pans. Run a metal spatula around the edge of loaves to loosen; remove from pans to a cooling rack. Cool completely, about 1 hour 30 minutes before slicing. Wrap tightly and store at room temperature.
Notes
- Feel free to experiment with different mix-ins! Walnuts, pecans, or even a swirl of peanut butter would be delicious.
- For extra flavor, try using browned butter instead of vegetable oil.
- This banana bread freezes beautifully! Wrap tightly in plastic wrap and then in foil, and store in the freezer for up to 3 months.
- Don’t be afraid to use really ripe bananas – the more ripe, the sweeter and more flavorful the bread will be!
Nutrition
- Calories: 150-170 kcal
- Sugar: 12-15g (Includes added sugars)
- Sodium: 100-150 mg
- Fat: 6-8 g
- Saturated Fat: 2-3 g
- Trans Fat: 0 g
- Carbohydrates: 22-25 g
- Fiber: < 1 g
- Protein: 2-3 g
- Cholesterol: 0-30 mg
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