This easy and flavorful Cake Mix Banana Bread will be your new favorite recipe! Just 6 ingredients, a quick mix, and your banana bread is ready for the oven!
This cake mix banana bread recipe will change your life!
This banana bread cake mix hack is my secret to fresh baked soft and fluffy banana bread in a fraction of the time.
Adding bananas to yellow cake mix results in bread that is incredibly moist, fluffy, and delicious.When you want a quick snack to bake? Make homemade banana bread made with yellow cake mix!
I am no stranger to cake mix recipes, I love them for a shortcut to delicious baked goods! This banana bread is simple, only a few ingredients, and guaranteed to be a family favorite.
More Cake Mix Recipes We Love
cake mix blueberry muffins
chocolate cake mix cookies
cake mix chocolate chip muffins
cake mix brownies
chocolate cake mix cookies
yellow cake mix cookies
cake mix cookie bars
You can find the full recipe and instructions at the bottom of this post, but here are the ingredients that you will need to make banana bread.
Step 1: Add your yellow cake mix, eggs, vanilla, cinnamon, mashed overripe bananas, and oil to a large bowl.Mix well to combine.
Step 2: Spray a loaf pan with nonstick cooking spray and pour the banana bread batter in, smoothing out the top.
Step 3: Bake the bread at 350 degrees for 50 – 60 minutes, until a toothpick inserted comes out clean.Be sure to allow loaf to cool completely before cutting it. This might be the hardest part, because the scent of fresh baked banana bread is irresistible!
Cake Mix Banana Bread FAQs
What cake mix to use for banana bread?
You will need a 15 oz box of yellow cake mix for this recipe.
Can I use other flavors of cake mix?
Yes you can! Try changing up this recipe up by using chocolate cake mix, butter pecan cake mix, white cake mix, or spice cake mix. You may want to adjust the spices if you change the cake mix flavor.
Mix in ideas
chocolate chips: Craving chocolate chip banana bread? Add in 1 cup of semi-sweet chocolate chips into the batter before baking
peanut butter chips
butterscotch chips
walnuts or pecans: to make this a banana nut bread
Do I have to add vanilla and cinnamon?
No you do not, I just love adding that classic cinnamon hint for my banana bread, but it would be delicious without it too!
Yes, just divide the batter equally into greased muffin tins instead. Bake the banana muffins at 350 for 18-23 minutes, or until a toothpick inserted comes out clean.
For a muffin specific recipe I created one for you! Try out these cake mix banana muffins.
This recipe creates super fluffy, sweet, perfect banana bread.Adding bananas to cake mix can be a great way to use up ingredients you already have on hand and make a delicious treat!
Mash those overripe bananas up, add in your cake mix, eggs, oil, and spice and you are ready to go. Simple, foolproof, and a family favorite.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
How to store
In the refrigerator: You can keep leftovers of this cake mix banana bread in the fridge for 5-7 days in an airtight container
Freezing banana bread for later: To freeze this loaf for later, allow it to cool completely, then place in an airtight freezer bag. You can also freeze individual slices wrapped each in cling wrap, then store in an airtight container in the freezer for around a month.
Be sure to pin this recipe for later and followBuild Your Bite on Pinterestfor all the latest delicious recipes!
More Cake Mix Recipes
Cake Mix Funfetti Cookies
Cake Mix Pumpkin Bread
Cake Mix Sugar Cookies
Cake Mix Crinkle Cookies
Cake Mix Pumpkin Bars
Did you make this recipe? Be sure to leave a star rating below!
Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
This banana bread with yellow cake mix hack is too good to pass up! Make the most delicious, moist, decadent banana bread using a box of cake mix.
Ingredients
15 oz box of yellow cake mix
2 eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 ⅓ cups mashed overripe bananas
⅓ cup oil (or melted butter)
Instructions
Add all ingredients to a large bowl and mix until combined
Grease a loaf pan and pour the batter in, smoothing out the top
Bake the banana bread at 350 degrees for 50 - 60 minutes, until a toothpick inserted comes out clean
Allow to cool completely before cutting
Notes
You can substitute the olive oil for melted butter or vegetable oil.
Make it your own! Mix in whatever you like from chopped nuts to chocolate chips!
This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet. So, it's a good idea to always stick to the recipe's instructions. But why is this such a problem?
Bump up the flavor by adding ½ to 1 teaspoon of vanilla extract. Making a spice cake? Add a little rum, almond, or orange extract as well. If you're making a white or yellow cake, add a teaspoon or two of fresh lemon or lime zest, or a bit of juice.
Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.
The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy. Kitchen staple leaveners — like baking soda and baking powder — use a chemical reaction to create carbon dioxide bubbles.
While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
Adding something rich and creamy is perfect for adding moisture and rich flavor: Adding some sour cream, yogurt or even mayonnaise will add a more dense, rich flavor (as a side note, there was a very popular cake made in the 70's and the secret ingredient was mayonnaise!).
Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.
In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day.
*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.
Not using enough flour, though, results in a more caramelized-looking loaf. The difference between using too much and using too little flour is drastic. The outside turned a dark-brown color and looked almost caramelized.
For cooking and ingredient purposes, the 7-Up used in the recipe for 7-Up Cake serves as the substitute for baking soda in the batter of this moist pound cake and additional 7-Up is used for the liquid and flavor agent in the glaze ingredients.
In addition to being a time-saver, the carbonation in soda gives a boxed cake mix extra lift and lightness when baked. Adding soda also results in a cake that's lower in fat without the addition of eggs and oil that most cake mixes call for.
Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.
As bananas ripen, the starches in them break down and convert into sugar, which makes them sweeter and more flavorful. This is ideal for baking as it gives the baked goods a natural sweetness, and also helps them stay moist. The banana should be mashed well before adding it to the batter.
Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.
This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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