Servings 16 servings
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 3/4 cup chocolate chips then divide the batter between the two prepared loaf pans. Sprinkle the top of each loaf with the remaining 1/4 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.
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.
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