Looking for a delicious twist on traditional banana bread? Try our mouthwatering recipe using cake mix! Quick, easy, and oh-so-delicious! Make it gluten-free with a gf cake mix!
⅓cuplight vegetable oil or sunflower oil, grapeseed oil, etc
1teaspoonvanilla extractoptional
3bananas mashed about 1 ½ cup total
2teaspoonssugaroptional 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
Storage: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 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.
Tips:
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.