1(15 oz) boxyellow cake mix (I used Betty Crocker Super Moist Yellow Cake Mix)
1 1/2cupsmashed bananas(about 3-4 medium bananas, overripe is best)
1cupchopped 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.
If using light aluminum disposable pans, it will take longer for the loaves to bake, so they'll need to be checked periodically when baking.Feel free to add raisins, white chocolate chips, chocolate chips and/or nuts to the batter.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.This bread is best eaten at room temperature or warmed up. You can also add a little butter to a slice and warm it up.Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer any questions you may have.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.