Easy Banana Bread with Cake Mix
A super simple, moist, and flavorful banana bread made with a cake mix! This foolproof recipe is perfect for beginners and can be customized with nuts, chocolate chips, or your favorite mix-ins.
Ingredients
Base Ingredients:
- 1 box cake mix yellow, vanilla, or spice cake mix work best
- 3 overripe bananas mashed (the riper, the better!)
- 2 large eggs or flaxseed eggs: 1 tbsp ground flaxseed + 3 tbsp water per egg
- ⅓ cup melted butter substitute with coconut oil or vegan butter for dairy-free
- ½ cup non-dairy milk almond, soy, or oat milk work well
Optional Add-ins:
- ½ cup chopped nuts walnuts or pecans for crunch
- ½ cup dark chocolate chips for extra indulgence
- 1 teaspoon vanilla extract to enhance flavor
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with non-stick spray or coconut oil.
Mash and Mix
- In a large bowl, mash bananas until smooth with a few small lumps.
- Add eggs, melted butter, and non-dairy milk, then whisk until combined.
- Stir in vanilla extract for extra flavor.
Combine Dry Ingredients
- In a separate bowl, pour in the cake mix.
- Optionally, add a dash of cinnamon for warmth.
- Gradually mix dry ingredients into the wet mixture, stirring until just blended.
Customize Your Batter
- Fold in chopped nuts or chocolate chips for added texture and flavor.
- Avoid overmixing to keep the bread light and fluffy.
Bake to Perfection
- Transfer batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick—it should come out clean or with a few moist crumbs.
- If the top is browning too quickly, loosely cover with foil halfway through baking.
Cool and Enjoy
- Let the banana bread cool in the pan for 10 minutes.
- Transfer to a wire rack and allow to cool completely before slicing.
Video
Notes
Make it gluten-free: Use a gluten-free cake mix for an easy swap.
For a richer flavor: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the batter.
Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to a week.
For a richer flavor: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the batter.
Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to a week.