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By Zasha Marshall

Quick and Easy Banana Bread Made With Cake Mix

Updated at: Sat, 23 Mar 2024 15:42:13 GMT

Nutrition balance score

Unbalanced
Glycemic Index
52
Low

Nutrition per serving

Calories1250.8 kcal (63%)
Total Fat101.2 g (145%)
Carbs81.5 g (31%)
Sugars43.7 g (49%)
Protein15.9 g (32%)
Sodium140.9 mg (7%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
I just don’t want to.
Step 2
Preheat oven to 350. Lightly coat bread loaf pan with cooking spray.
Step 3
Whenever I see bananas getting browned I simply put them in our freezer, peel and all – no freezer bag or other storage option needed. When I’m ready to use the bananas for bread or muffins, I take them out of the freezer and put them in a bowl. If I’m not in a hurry I’ll let the bananas sit out on the counter (in the bowl) for a few hours to thaw. Then I’ll peel them into the bowl and go on from there. When they thaw on the counter, they’ll leak this oily banana juice. Don’t wrinkle your nose like that – this stuff is awesome! It’s a natural banana extract that will pump up the banana flavor in your bread and muffins. Embrace the banana juice.
Step 4
The bananas are often still slightly frozen, but that’s okay – I need to melt the butter. So I add that to the bowl and return it to the microwave for another minute or two, until the butter has melted and it’s easy to mix.
Step 5
Mash and blend the butter and bananas to form your liquid base for the bread.
Step 6
Pour cake mix on top of banana/butter mixture. This creates a barrier to keep the hot butter/banana mixture away from the eggs. I add the eggs to a small well in the middle of the cake mix and stir slowly to introduce the eggs gradually to the hot butter. There’s a fancy cooking term called “tempering” when you do this – but really, we’re just trying to avoid scrambling the eggs.
Step 7
Mix to blend well, creating a scrumptious smooth batter. With standard quick bread recipes like banana bread you usually want to avoid over mixing to keep the bread from being too tough. There’s no worry of that with this recipe – so mix away. Don’t go crazy and make a souffle, but feel free to stir until fully blended.
Step 8
Pour into prepared bread pan and bake at 350 for 45 minutes to one hour, until a fork or toothpick can be inserted into the middle and come out clean.

Notes

1 liked
0 disliked
Delicious
Easy
Go-to
Kid-friendly
Moist
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