Did you know that vanilla cake mix makes the most insanely moist banana bread? Grab all your favorite mix-ins for this ultimate Cake Mix Banana Bread!
Table of Contents
Banana bread has appeared in many varieties around these parts, from chocolate-swirled and peanut butter chip-topped to zucchini-packed and apple-filled. But now I’m making it even easier to satisfy those cravings with Chocolate Chip Cake Mix Banana Bread that transforms a store-bought staple into an extra-moist and flavorful breakfast (or anytime!) treat.
By using cake mix, you can sidestep all the measuring and sifting. Add a hearty dollop of sour cream and a cup of mini chocolate chips to the equation and you’re guaranteed to up the moist and flavor factors to make this the best banana bread ever.
But don’t just take my word for it. This is what RachaelRay.com had to say when I shared this recipe with them:
What’s to Love
- Minimal measuring.
- Makes 2 loaves.
- Extra moist and flavorful.
- Freezes really well, just like this traditional one-bowl banana bread.
This will be the easiest banana bread you ever make! A lot of banana bread recipes made with cake mix only call for three ingredients: cake mix, overripe bananas and some kind of oil, like vegetable oil. And while I’m all for a recipe with minimal ingredients, there’s one thing those recipes don’t have: moisture.
So, to up the moisture level and make this quickbread extra moist, I’ve added ¼ cup of sour cream. It’s my go-to ingredient for adding moisture and a touch of tanginess to all kinds of baked goods, from banana bread to chocolate cupcakes.
- Box of cake mix: You’ll need a 16.25-ounce box of white or yellow cake mix. Pro Tip: opt for a cake mix without pudding for the best results.
- Vegetable oil: Adds moisture for a tender crumb and prevents your quickbread from drying out. Swap: A neutral-flavored olive oil works great in this recipe, too.
- Eggs: Three large eggs add structure and help bind the ingredients together.
- Overripe bananas: You’ll need about 3 very ripe bananas for this recipe. Be sure to use bananas with lots of brown spots for the best flavor and sweetness.
- Sour cream: Adds moisture and tanginess. Swap: An equal amount of plain Greek yogurt can be used instead.
- Mini chocolate chips: My kiddos love having melted chocolate in every bite, but you can add your favorite banana bread mix-ins, from fresh berries to chopped pecans and everything in-between.
See the recipe card for full information on ingredients and quantities.
This recipe puts the “quick” in “quickbread.” You’ll need just one bowl, a few measuring cups and a spatula to whip together this shortcut banana bread recipe:
- Preheat the oven to 350°F and prep your loaf pans. You’ll need two 8-inch loaf pans for this recipe. Line them with parchment paper so that there is an overhang on the longer sides of the pans. Grease the parchment paper with cooking spray.
- In a medium bowl, mash the bananas. Then, stir in the cake mix, oil, eggs and sour cream until combined. Now is the time to add in your mix-ins. Stir in ¾ cup of your mix-ins, then divide the batter evenly between the two prepared loaf pans. Sprinkle the remaining mix-ins on top of each loaf for a bakery-worthy finish.
- Bake the loaves for about 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the loaves from the oven and transfer them to a cooling rack to cool completely. Once cooled, use the parchment paper overhangs to lift the loaves out of the pans. Slice and serve.
That’s it!
Kelly’s Note: When making this recipe, disregard the ingredients and instructions on the back of the cake mix box and follow the ingredients/instructions I’ve listed.
- Don’t overmix your batter. Gently fold the ingredients together until just combined. Overmixing can lead to a denser, tougher loaf rather than a light and tender one.
- Make this recipe into muffins! Muffins will require less baking time, so start checking for doneness around 20-25 minutes.
- Only have unripe bananas sitting on your counter? Tune in to my 60-second video to learn the simple trick for how to quickly ripen bananas in 15 minutes or less!
- Have frozen bananas in your freezer? Use ’em! Simply thaw them before mashing, and they’ll work perfectly for this banana bread.
- Use chocolate cake mix and mini chocolate chips for a double chocolate banana bread variation. If you’re a chocolate lover like me, you’ll love this recipe variation.
Video Tutorial: Cake Mix Banana Bread
Storing
Whether sliced or unsliced, the best way to store any variety of banana bread is in an airtight container or wrapped tightly in plastic wrap. It’ll last 2-3 days at room temperature, but if you want it to last longer, store it in the refrigerator for up to a week.
Reheating each slice is as simple as popping it into the microwave for 10 to 15 seconds… or you could turn it into Banana Bread French Toast. Two words: game-changer!
Freezing
Banana bread freezes really well–I do this all the time! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Or, place the wrapped loaf in a large resealable freezer bag. It can be stored in the freezer for up to 2-3 months.
When ready to enjoy, let frozen banana bread thaw at room temperature or reheat it in a preheated oven at 350°F for about 10-15 minutes until warm.
Common Questions
Sure! Devil’s food, spice, chocolate, or even funfetti cake mix would all be delicious. Feel free to use your favorite variety!
The riper the better! Bananas with lots of brown spots are ideal because they are sweeter and easier to mash, which enhances the flavor of the banana bread.
Absolutely! Chopped pecans and walnuts are delicious, as are fresh berries, butterscotch chips, or any variety of chocolate chips. Check out all of my banana bread recipes for inspiration.
Looking for more ways to transform cake mix into anything but cake? Check out my favorite recipes below:
- Red Velvet Chocolate Chip Cake Mix Cookies
- Cake Mix Chocolate Chip Cookies
- Cake Mix Grinch Cookies
- Vanilla Cake Mix Cupcakes
Ingredients
- 1 (16.25-oz.) box white or yellow cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 1/2 cups mashed very ripe bananas
- 1/4 cup sour cream
- 1 cup mini chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Line two 8-inch loaf pans with parchment paper so that there is an overhang on the longer sides of the pans. Grease the parchment paper with cooking spray.
- In a medium bowl, stir together the cake mix, oil, eggs, mashed bananas and sour cream until combined. Stir in ¾ cup chocolate chips then divide the batter between the two prepared loaf pans. Sprinkle the top of each loaf with the remaining ¼ cup chocolate chips.
- Bake the bread for about 45 minutes or until a toothpick inserted comes out clean. Remove the loaves from the oven and transfer them to a rack to cool completely. Once cooled, use the parchment paper overhangs to lift the loaves out of the pans then slice and serve.
Kelly’s Notes
- When making this recipe, disregard the ingredients and instructions on the back of the cake mix box and follow the ingredients/instructions I’ve listed.
- Make this recipe into muffins! Muffins will require less baking time, so start checking for doneness around 20-25 minutes.
- Use chocolate cake mix and mini chocolate chips for a double chocolate banana bread variation. If you’re a chocolate lover like me, you’ll love this recipe variation.
- Storage: Whether sliced or unsliced, the best way to store any variety of banana bread is in an airtight container or wrapped tightly in plastic wrap. It’ll last 2-3 days at room temperature, but if you want it to last longer, store it in the refrigerator for up to a week.
- Freezing: Banana bread freezes really well–I do this all the time! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Or, place the wrapped loaf in a large resealable freezer bag. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, let frozen banana bread thaw at room temperature or reheat it in a preheated oven at 350°F for about 10-15 minutes until warm.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe adapted from Betty Crocker.
Absolutely the best banana bread, I add a tad more sour cream but the recipe is spot on!
I’m so happy you enjoyed the recipe, Jackie!
I only had a German chocolate cake mix on hand. Made the recipe as written using a bundt pan and dusted the cooled cake/bread with powdered sugar instead of the chocolate chips. The diet will have to wait a bit longer. Delicious!
YUM! I’m so thrilled you enjoyed the recipe, Molly!
H KellyI!
I wonder if the box cake mix that is no complete and call for 3 eggs, oil and water should also add to your recipy. Some box cakes are just add water and, others like the ones I have, ask to add those extra ingridients. Should I do that and then continue with your steps?
I will let you know my results.
Thank you,
Maria Cristina
Hi Maria! When making this recipe, disregard the ingredients and instructions on the back of the cake mix box and follow the ingredients/instructions I’ve listed. :)
Best and easiest banana bread I’ve made. I’ve tried different recipes over the years and have never been happy. I was at the point of giving up. Saw this on Rachael Ray and had a bunch of ripe bananas. Gave it a try substituting chopped pecans dusted in flour for the chocolate chips. This is a winner and will be my go to recipe. I made 1/2 recipe in larger loaf pan and had enough batter left for 2 small pans. I definitely think the larger loaf pan gave the better results. Delicious and light.
Yay! I absolutely love reading this, Cheryl! I’m so thrilled you enjoyed the Rachael Ray segment and the banana bread. Welcome to Just a Taste! :)
Just took my first bite and mmm, good. Had a huge bunch of overripe bananas given to me and am scrambling to use them. I baked these in 6 mini loaf tins and they turned out perfectly. I included about a cup of pecan pieces because I love them. I must send one of the mini-loaves to the person who gave me all those bananas!
Yay! I’m so happy you enjoyed the recipe, Dolores!