Easy Banana Bread With Cake Mix – Barefoot In The Pines

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If you want the tastiest and easiest recipe for Banana Bread, you’re here. Banana bread With Cake Mix is super fast to make, simple enough for beginner bakers or busy people, and of course, irresistibly delicious. That’s why this recipe makes two loaves!

Banana bread is always a home run in this house. And when I don’t have the energy for a bunch of measuring (or dishes), I turn to a trusty cake mix.

It’s one of the best baking hacks I’ve picked up—super fast, low effort, and perfect for beginner bakers or busy parents. I use this trick all the time for cake mix muffins and even easy cookies.

My daughter actually loves it when I turn this banana bread into cake mix muffins (because she doesn’t know they have bananas)…she’ll even eat them frozen! Like straight from the freezer, they’re that good!

Why You’ll Love This Easy Recipe for Banana Bread

Super fast to make and bake without a bunch of measuring!
The recipe makes two loaves and freezes beautifully. It’s the perfect way to use up mushy bananas.
These are perfect for kids as a quick breakfast, lunchbox addition, or afternoon snack.
This is a great recipe for beginner bakers, kids wanting to help in the kitchen, and busy moms and dads.

Cake Mix Banana Bread Recipe Ingredients

All you need is a handful of simple ingredients and old bananas. The spottier the better!

A box of Duncan Hines spice cake mix, two eggs in a bowl, a measuring cup with mashed bananas, a small bowl of vanilla extract, and a small bowl of oil on a white surface.

Spice cake mix– I use a 15.25 ounce box of cake mix for this recipe. I love a spice cake mix for this banana bread recipe because it adds so many cozy spices but doesn’t taste very “cake mixy”. Yellow cake mix, chocolate cake mix, or white cake mix can be used instead! Just get the 15 ounce sized box! You can add cinnamon or chocolate chips to the batter if you want to spice it up a bit!
Mashed Bananas – Ripe or overripe bananas are best. The more spots, the better! You can use frozen bananas; just thaw and drain them before using.
Eggs – I use large eggs. I don’t bother bringing them to room temperature.
Vegetable oil– Refined coconut oil (no coconut flavor) can be used in place of the vegetable oil, or melted butter!
Vanilla extract – the additional vanilla extract adds a little warmth and a homemade touch.

Step by Step Instructions

This is the easiest banana bread you’ll ever make. Here is the rundown of how to make it. The full ingredient amounts and detailed instructions can be found on the recipe card at the bottom of the post.

Step 1

Preheat the oven to 375ºF (350ºF for dark coated pans) and grease two 8×4 loaf pans with nonstick cooking spray.

Step 2

A glass measuring cup containing mashed bananas, two raw eggs, vanilla extract, and other wet ingredients, viewed from above.

Combine the cake mix, oil, eggs, vanilla, and mashed bananas in a large mixing bowl.

A glass bowl filled with thick, light brown batter being mixed with a blue spatula on a white surface.

Mix until just combined. Do not overmix the batter.

Step 3

Two loaf pans filled with unbaked bread batter, viewed from above on a white surface.

Divide the batter evenly between the two loaf pans.

Tip: If you don’t have two loaf pans, divide the batter between one 8×4 pan and 7 muffin cups. Bake the muffins for 18-22 minutes.

Step 4

Two loaves of baked banana bread in black loaf pans rest on a cooling rack, with a yellow and white striped towel in the background.

Bake in the preheated oven for 25-30 minutes until risen and a toothpick inserted in the centers of each loaf comes out clean.

Cool the banana bread loaves in their pans for about 15 minutes before transferring them to a cooling rack.

Tips & Tricks

The bananas should be very ripe, spotty, and brown for the best banana flavor!
Scoop the batter evenly between the two loaf pans so that they bake evenly.
If you don’t have enough ripe bananas, add yogurt or applesauce to equal 1 ½ cups of mashed fruit.
Be mindful of the size of the cake box varies by brand like Betty Crocker or Pillsbury. Some brands are 15.25 oz while others are only 13.25. I used a 15.25 box.
Use a lower heat when baking with dark coated pans or bake time will differ
Cool 15-20 min in the pan after finishing baking. At that point you can serve a warm slice or turn out onto a wire rack to cool completely if you’re not serving right away.

Four slices of brown bread are arranged on parchment paper with a butter knife on a wooden board.

Substitutions & Variations

Don’t have two 8×4-inch loaf pans? Use one 9-inch loaf pan (bakes in 45–55 minutes, but won’t rise as high), or split the batter between one 8×4-inch pan and 7 muffin cups.
Incorporate all sorts of add-ins like blueberries, walnuts or pecans, or chocolate chips to the batter.
¼ cup of mashed banana or unsweetened applesauce can be substituted per egg in this recipe.
This banana bread can be made with a white or yellow cake mix. You can add cinnamon, nutmeg, or pumpkin pie spice if desired, or just leave it as vanilla!
Use a chocolate cake mix for chocolate banana bread or a strawberry cake mix for strawberry banana bread. Serve it with a smear of homemade strawberry jam for the full experience.

How to Serve Banana Bread

This cake mix banana bread makes a fantastic breakfast or snack option, especially if it’s slathered in peanut butter or cinnamon honey butter.

But it also doubles as a decadent dessert. Serve a slice or two of this banana bread (toasted) with some Vanilla Ice Cream and top with a little pour of strawberry sauce or a spoonful of mixed berry jam.

A slice of banana bread with butter spread on it sits on parchment paper next to a bread knife and another slice of bread.

How to Store Leftover Banana Bread

Store leftover banana bread at room temperature in an airtight container for up to 4 days.

Freezing Banana Bread:

Banana bread freezes well for up to 2 months. After baking, let the bread cool completely and wrap it tightly in plastic wrap, then store it in a freezer-safe container or Ziploc bag. For easy single servings, slice before freezing and add parchment between slices to keep them from sticking.

More Recipes Using Cake Mix

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Four slices of banana bread are arranged on parchment paper with a butter knife on a wooden board.

1 box 15.25 ounces Spice Cake Mix or Yellow Cake Mix
1 ½ cups mashed bananas (3 large)
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract

Preheat the oven to 375ºF (350ºF for dark coated pans) and grease two 8×4″ loaf pans. (See note)
Combine the cake mix, oil, eggs, vanilla, and mashed bananas. Mix until just combined. Do not overmix.
Divide the batter evenly between the two loaf pans.
Bake at 375ºF for 25-30 minutes until the banana bread has risen and a toothpick inserted in the center comes out clean.
Remove the bread pans from the oven and let cool 15 minutes in the pan before turning out onto a wire rack. Once the banana bread is cool enough to handle, slice and serve.

If you don’t have two loaf pans, divide batter between one 8×4-inch pan and 7 muffin cups. Bake the muffins for 18-22 minutes.
You can bake the bread in one 9” loaf pan, baking will take 45-55 minutes, and the center won’t rise as high.

Cuisine American

Course Breakfast

barefootinthepines.com (Article Sourced Website)

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