Don't forget to check out the Tips & FAQ section in the post!
This easy banana bread with cake mix is the easiest and quickest way to make a delicious banana bread that tastes like it’s made from scratch.
All you need is a box of yellow cake mix, bananas and a few simple ingredients and you’ll have a moist banana bread in minutes.
Table of Contents:
This really is an easy banana bread recipe and that’s because you’ll start off with a cake mix. Even though this is a shortcut, it’ll still have that homemade taste, like it’s banana bread from scratch.
The great thing about this quick bread recipe is that it actually makes two loaves of banana bread. Don’t worry if you only have one loaf pan though, you can always store half the batter in the fridge and bake after you’ve finished the first one.
Once you see how easy it is to make, you’ll want to make this cake mix banana bread all the time.
Now let’s talk about just some of the ingredients that are in this quick bread. (The list of all the ingredients are in the recipe card below.)
Yellow cake mix: This recipe starts off with a cake mix and that’s what makes it so easy. I find yellow cake mix adds the best flavor when combined with the bananas, but you could probably use a white cake mix and maybe even a chocolate cake mix.
Oil and melted butter: This recipe calls for both because the oil will help give it a lot of moisture and the butter gives it more flavor.
Vanilla: Yes, vanilla is good even if it’s going into a banana cake. The vanilla extract gives a little flavor and helps the bread taste more homemade.
Cinnamon: Just a touch is added and that’s enough to give a subtle hint of spices.
Bananas: For best results, use over-ripe bananas as they will give the most banana flavor to your bread. You’ll need about 3-4 medium-sized bananas and you’ll want to mash them well.
How to make this bread:
Let’s talk about how to make this super easy banana bread. (The exact instructions are also in the recipe card below.)
First, take the bananas and mash them well. It will take about 3-4 bananas to make 1 1/2 cups. Set this to the side.
Next, preheat the oven to 325 degrees F. Take two 8 inch loaf pans and spray them very well with non-stick baking spray.
Add all of the ingredients to a large mixing bowl. Make sure to just add the cake mix in dry. You don’t need to add the ingredients called for on the back of the box.
Mix everything together well with an electric mixer on medium speed.
Add the batter to the sprayed pan and smooth evenly. The batter will be thick and will only fill up about half of the pans.
Bake the bread for 30-35 minutes or until a toothpick inserted in the center of the loaves comes out with either a few moist crumbs on it or clean. A crack will form along the top. This is normal.
Once baked, set the loaves on a cooling rack for about 20 minutes.
After about 20 minutes, remove the loaves from the pans and let them cool completely on the rack.
Make sure to let the bread cool completely before cutting or the bread may crumble.
Tips & FAQs:
You can most likely use any type of 15-ounce cake mix, but I find yellow works well. I used Betty Crocker Super Moist Yellow Cake Mix for this recipe, but the Duncan Hines brand would most likely work as well.
Probably. I find yellow cake mix works well, but a white cake mix would probably work. It might be fun experimenting with a chocolate cake mix, spice cake mix, or even butter pecan cake mix. All should work fine but will have different flavor profiles.
No, just add the cake mix dry and then add the rest of the ingredients listed in the recipe, but not on the back of the cake mix box.
It doesn’t matter if you use salted or unsalted butter for this recipe. It’s really best to use real butter though instead of margarine as the reason behind adding the butter in is to get that butter flavor and margarine just isn’t as flavorful.
No, but it does add a nice flavor to the bread.
It’s really best if they’re ripe and even over-ripe towards the brown side. This will give the most banana flavor to the banana bread. If you can wait a couple of days for the bananas to ripen, that’s best. It won’t be the end of the world if you can’t and need to go ahead and bake the bread. Just make sure they’re mostly ripe and not still green.
A trick I like to use to ripen bananas quicker is to put them in a brown paper bag and close up the bag. I leave them like this for a few days and this helps them ripen or brown a little more, then they’re ready to peel and mash.
An easy way to mash bananas is to use a potato masher. You could also use one of those gadgets that help you mash up ground beef (I’m not sure what you call them). Check out the video in this post to see how I used my potato masher to easily mash the bananas.
The bread is done when a toothpick inserted in the center of the loaves comes out with either a few moist crumbs or clean. A crack will form along the top.
Make sure to let this bread cool completely before trying to slice it. If it’s still very warm when sliced, it can be harder to cut and may crumble a bit.
This bread can be made ahead of time and frozen if desired. Let the baked bread cool completely, then wrap in plastic wrap and place in a freezer bag. Store in the freezer for up to two months. To thaw, place the wrapped bread on the counter at room temperature and let thaw completely, then remove the wrapping.
This bread can be stored at room temperature, covered well with plastic wrap, or in an airtight container, for up to 6 days. It can also be kept in the refrigerator well covered if desired.
I have not tested this recipe out as muffins, but it should work just fine. Fill 2 cupcake pans (24 cupcakes) with cupcake liners and fill with batter about 2/3 of the way full. Bake at 350 degrees F and start checking for doneness at around 20-25 minutes.
This bread is best eaten at room temperature or warmed up in the microwave. You can also add a little butter to a slice and warm it up.
Feel free to add raisins, white chocolate chips, chocolate chips, and/or nuts to the batter.
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Supplies used for this recipe:
Easy Banana Bread with Cake Mix
- 1 (15 oz) box yellow cake mix (I used Betty Crocker Super Moist Yellow Cake Mix)
- 1/3 cup vegetable oil
- 1/4 cup melted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/2 cups mashed bananas (about 3-4 medium bananas, overripe is best)
- 1 cup chopped walnuts or chocolate chips (optional)
- Preheat the oven to 325 degrees F. Generously spray 2 (8 or 9 inch) loaf pans with cooking spray or grease and flour them.
- In a large bowl, mix all the ingredients with an electric mixer on medium until well mixed. Divide the batter evenly between the two pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the loaves comes out with either a few moist crumbs on it or clean. (A crack will form along the top. This is normal.)
- Remove the bread from the oven and set the pans on a cooling rack for about 20 minutes, then remove the loaves from the pans and let cool completely on the rack.
- Make sure to let the bread cool completely before cutting or the bread tends to crumble.
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