Quick breads don't get much easier than this simple loaf!
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Table of Contents
🗝️ Key takeaways
- Only four ingredients and one large bowl needed; the flavoring and sugar topping is optional.
- Banana bread is a delicious grab-and-go breakfast or afternoon snack.
- Use gluten-free cake mix to keep it gf compliant. Just be sure to check the rest of the ingredients you use.
I love using up overripe bananas in a loaf of banana bread but don't always feel like sifting out (and getting covered in) flour, sugar, and other powdery ingredients.
By using a boxed cake mix, you get the best results. Plus you only need to complete one or two measurements at most. Now that's what I call a great recipe.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Cake Mixes: One great thing about this recipe is you can use any box of your favorite cake mix to switch up the flavor of your bread! Try a spice cake mix, a white cake mix, or make a chocolate banana bread with—you guessed it—chocolate cake mix. You can even use a gluten-free cake mix to keep it gf!
- Flavoring: You can swap the vanilla extract with banana flavoring.
- Chocolate Chip Banana Bread: Stir in semisweet, milk, dark, or white chocolate chips. You can also use chocolate candies, like M&Ms.
- Add Some Nuts: We love adding crushed walnuts or salted peanuts to the batter for a bit of nutty crunch. Or, use a butter pecan cake mix!
- Fresh Fruit and Other Mix-Ins: Stir some blueberries or chopped strawberries into the batter. Shredded coconut makes it taste like Hawaiian banana bread—yum
- Topping: Lay some banana slices on top of the batter (before baking) for a unique presentation and extra banana flavor. Or, try a streusel. Use the recipe from my Dutch apple pie.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add cake mix, oil, eggs, and flavoring (if using) to a large bowl.
- Mash the bananas with a fork and add to the bowl.
- Beat with an electric mixer or by hand.
- Add banana bread batter into greased loaf pan, sprinkle with sugar, and bake as directed in the recipe card below.
🥫 How to store banana bread
This easy banana bread recipe stores just the same as loaves made without a cake mix. In case you're unsure, here's the best way to keep leftover quick bread:
Room Temperature—Store homemade banana bread in an airtight container, or wrap the loaves tightly in plastic wrap. It'll last up to four days.
Freezer—For longer storage freeze it, instead. Wrap it up super tightly with two layers of plastic wrap —or, do one layer of plastic wrap and one of aluminum foil.
Using the microwave is a great way to thaw or warm up a slice in just a few seconds. Otherwise, thaw a loaf at room temperature, and enjoy it that way, as well!
💭 Things to know
Expert Tip: Though it's tempting to cut into warm banana bread, wait patiently until it's cooled for cleaner, easier slicing.
- For the best flavor, use over-ripe bananas. The peels should be browning and smell really fragrant.
- If you need an oil substitute, you can use any light, flavorless cooking oil or the same measurement of butter, melted. It works the same way.
- Check for doneness by inserting a toothpick into the center of the loaves. Moist crumbs or a clean toothpick mean the bread is done. Wet batter means they need more baking time! The center of the bread will read about 200F on an instant-read thermometer when It's done.
- For best slices wrap tightly and let cool overnight before slicing.
💡Great Idea: Use mini loaf pans or a muffin tin to make individually-sized breads. Freeze them to use as needed. They make great gifts or delicious treats for school parties!
👩🍳 FAQs
Sure thing! A gluten-free cake mix is a great way to make delicious banana bread that everyone can enjoy.
Nope, not any more so than traditional banana bread! Quick bread is naturally a little cakier than yeast-based, kneaded bread. However, the cake mix takes the simple ingredients (flour, sugar, and rising agents) and combines them so you don't have to. It's a way to make an easy recipe even easier!
📚 Related recipes
- Classic Cranberry Orange Bread is a sweet and tangy quick bread classic—the orange glaze on top is my favorite part!
- If you don't have any type of cake mix in your pantry, try this Old-Fashioned Buttermilk and Brown Sugar Banana Bread instead!
- With an ooey-gooey apple layer in the center and no kneading/rising/yeast necessary, this Amish Apple Fritter Bread is a winner!
🫶 Restless Chipotle recommends
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- large mixing bowl
- 9x5 loaf pan
- mixer (optional)
📞 The last word
I love making quick breads from scratch but let's be real -- I don't always have even an extra 10 minutes to prep it.
That's why I love delicious recipes that are adapted to be quicker and easier for real-life people. And trust me -- I am a real-life people!
So, if you are like me and have a tendency to feel guilty for cutting corners I get it. The thing is, we have to go back to the phrase I swear I'm going to have tattooed to my forehead (not really) Done is better than perfect.
And this is perfectly done.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4 Ingredient Banana Bread
Print Save Recipe Rate RecipeIngredients
- 16.25 ounces yellow cake mix , or white cake mix
- 2 eggs
- ⅓ cup light vegetable oil , or sunflower oil, grapeseed oil, etc
- 1 teaspoon vanilla extract, optional
- 3 bananas , mashed about 1 ½ cup total
- 2 teaspoons sugar, optional for topping
Instructions
- Preheat oven to 350℉.
- Butter a 9 x 5 loaf pan (I like to butter as it makes for an excellent crust, but you could oil or use non-stick spray), and set aside.
- Mix the cake mix, eggs, oil, and vanilla extract with an electric hand mixer in a large bowl. Mix until almost all combined.
- Add the smashed bananas to the cake mixture.
- Mix until all ingredients are combined, and you don’t see any more dry flour.
- Pour into the prepared pan.
- Sprinkle the granulated sugar on top of the dough.
- Bake in the preheated oven for 50 to 55 minutes. Or until you insert a toothpick in the middle and comes out clean. Middle of cake will register 200℉ on an instant-read thermometer.
- Cool in the pan for 4 to 5 minutes.
- Transfer the banana bread to a rack and cool completely. For best slices wrap cooled bread with plastic wrap and let it stand overnight.
Notes
- Freezer—For longer storage freeze the banana bread, instead. Wrap it up super tightly with two layers of plastic wrap —or, do one layer of plastic wrap and one of aluminum foil.
- For the best flavor, use over-ripe bananas. The peels should be browning and smell really fragrant.
- If you need an oil substitute, you can use any light, flavorless cooking oil or the same measurement of butter, melted. It works the same way.
- Check for doneness by inserting a toothpick into the center of the loaves. Moist crumbs or a clean toothpick mean the bread is done. Wet batter means they need more baking time! The center of the bread will read about 200F on an instant-read thermometer when It's done.
- For best slices wrap tightly and let cool overnight before slicing.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Moe says
I just love this
PJ Weaver says
THANK YOU Marye. Done IS better than perfect. 🙂
This recipe is perfect. You gave us the structure and enough wiggle room to personalize the product.
I made GF banana bread (with spice cake mix) for my daughter who is camping her way across the country from New Orleans to Sacramento. Mom here is scared and jealous! And I am sending mini-loaves of banana nut bread to my grandchildren for after school snacks. This recipe has given me so much to work with - BTW - your recipe for southern peach bread is divine. My husband is delighted and I have made it for friends when they host traveling friends and family. Thanks for making me look good.
Marye says
AWWW thank you so much!