Super moist and simple, this 4-Ingredient Cake Mix Banana Bread is the quickest way to satisfy a banana bread craving. In under an hour and with minimal equipment, you’ll have a tender, flavorful loaf to enjoy.
Banana bread is a perfect use for overripe bananas—those spotted, soft fruit that nobody wants to eat plain. While I enjoy making banana bread from scratch, this cake mix version is a lifesaver when time or pantry staples are limited.
This recipe uses a boxed cake mix for sweetness and structure, so you don’t need baking powder or baking soda separately. The result is moist, tender banana bread with minimal effort and just a few common ingredients.
Ingredients for Banana Bread with Cake Mix
- Yellow cake mix (one 15.25 oz box).
- Very ripe bananas — soft, spotty, and easy to mash (about 2½ cups mashed, typically 4–5 bananas).
- Large eggs to bind the batter (2 eggs).
- Melted butter (¼ cup). Neutral oils like vegetable, avocado, or coconut oil also work.
See the recipe card below for exact measurements, yield, and nutrition details.
What Bananas Should I Use?
For the best flavor and sweetness, use brown-spotted, soft bananas. They mash easily and bring natural sweetness and moisture to the loaf. Avoid completely black, slimy bananas—those are too far gone.
How to Make Banana Bread with Cake Mix
Step One: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and set aside.
Step Two: Peel and mash the bananas in a large mixing bowl until mostly smooth.
Step Three: Stir in the eggs and melted butter until combined.
Step Four: Add the cake mix (and 1 tsp cinnamon if you like). Stir until just combined — a few small lumps are fine; don’t overmix.
Step Five: Pour the batter into the prepared loaf pan and bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step Six: Cool the loaf in the pan briefly, then transfer to a wire rack to cool completely before slicing.
Variations of Cake Mix Banana Bread
This base batter is highly adaptable. Mix in chocolate chips, chopped nuts, a teaspoon of vanilla, or a pinch of cinnamon. For a different flavor, use a chocolate or spice cake mix. For a peanut-butter twist, swirl peanut butter into the batter before baking. You can also top the loaf with a simple streusel or sprinkle brown sugar on top for extra crunch.
Tips and Tricks
- Grease the loaf pan thoroughly to prevent sticking. Lining the pan with parchment paper makes removing the bread much easier.
- If the top is browning too quickly, tent the loaf loosely with aluminum foil for the remaining bake time.
- Let the bread cool before slicing. Cutting too soon can cause the loaf to fall apart.
How To Ripen Bananas
To speed ripening, place bananas in a paper bag with an apple for about a day—ethylene gas from the apple helps. In a hurry, bake whole bananas at 300°F for about 15 minutes; the skins will turn black, then cool before peeling and mashing.
How to Store Cake Mix Banana Bread
Store leftover slices in an airtight container or resealable bag at room temperature for up to 4 days.
To freeze, wrap the cooled loaf in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes. Line a muffin tin with liners and portion the batter into the cups. Muffins bake faster, so reduce the baking time and check for doneness often.
Yes. A gluten-free cake mix will work with the same ingredient proportions.
If bananas are completely black and overly mushy or fermented smelling, discard them. Ideal bananas are soft and heavily spotted.
You can use mini loaf pans, a cake pan, or a Bundt pan—adjust baking times and monitor doneness closely.
More Banana Bread Recipes
-
Banana Bread Recipe with Greek Yogurt
-
The Best Banana Bread (with Cake Flour)
-
Easy Banana Bread with Pancake Mix
-
Banana Bread Recipe With Oil
Did you make this recipe and love it?
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📖 Recipe
Banana Bread Made With Cake Mix
Equipment
- Mixing bowls
- Wooden spoon or spatula
- 9×5-inch loaf pan
Ingredients
- 1 box Yellow Cake Mix (15.25 oz)
- 4–5 Very Ripe Bananas (about 2½ cups mashed)
- 2 Eggs
- ¼ cup Melted Butter
- 1 tsp Cinnamon (optional)
Instructions
- Preheat oven to 350°F. Grease a loaf pan with butter or oil.
- In a large bowl, mash peeled bananas until smooth.
- Add melted butter and eggs; mix well.
- Stir in cake mix and cinnamon (if using) until just combined. A few lumps are okay.
- Pour batter into the prepared pan and bake 45–50 minutes, or until a toothpick comes out clean.
- Cool on a wire rack before slicing and serving.
Notes
- This is a base recipe — feel free to add nuts, chocolate chips, vanilla, or a streusel topping.
- Keep at room temperature in an airtight container for up to 4 days.
- Freeze wrapped in plastic and stored in a freezer bag for up to 3 months.