This banana bread recipe creates the most delicious, moist loaf with loads of banana flavor. All starting with a box of cake mix!
INGREDIENTS
- 1 (15 oz) box yellow cake mix (I used Betty Crocker Super Moist Yellow Cake Mix)
- 1/3 cup vegetable oil (79 ml)
- 1/4 cup melted butter (59 ml)
- 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) (337 g)
- 1 cup chopped walnuts or chocolate chips (optional) (236 g)
DIRECTIONS
- 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.
NOTES
- 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.
