Easy 3-Ingredient Banana Bread with Cake Mix

There’s something incredibly nostalgic about banana bread—the warm scent, the golden crumb, the way it feels like a hug in every bite.

But sometimes, you just need a version that’s foolproof and fast.

That’s why I fell in love with this banana bread with cake mix recipe.

Just three ingredients, one bowl, and minimal cleanup.

It’s so simple that even on the busiest weekday, I can have warm, delicious banana bread cooling on the counter. Let me walk you through how to make this magic happen.

Why You’ll Love This Recipe

This recipe is my go-to when I have overripe bananas but don’t feel like hauling out ten ingredients.

It’s incredibly forgiving—you can toss in extras like nuts or chocolate chips, or switch up the flavor with different cake mixes.

Spice cake banana bread? Divine. Chocolate? You bet.

Plus, the fact that you can make two mini loaves or a batch of muffins just makes it all the more versatile.

What You’ll Need (Ingredient Highlights)

Yellow Cake Mix: The unsung hero here.

Skip the eggs and oil from the box instructions—just use the dry mix. Y

ou can also try spice cake, chocolate, or butter pecan mix for different flavors.

Ripe Bananas: Three very ripe bananas give you the moisture and sweetness you need.

If your batter feels dry, add a fourth!

Eggs: Just two large eggs to bind it all together.

Optional Add-ins: Chocolate chips, chopped nuts, cinnamon, or vanilla can elevate this simple base into something special.

Pro Tips Before You Start

Banana Texture: The riper the banana, the better!

Brown and spotty ones mash easier and add more flavor.

Cake Mix Flavor: Spice cake gives cozy vibes, chocolate feels decadent, and butter pecan is underratedly amazing.

Don’t Overmix: Once everything is combined, stop stirring.

Overmixing can lead to dense bread.

Loaf Size: The batter makes two smaller loaves or one large one—just adjust baking time accordingly.

Banana Too Dry? Add 1–2 tbsp of milk or an extra banana for a moister crumb.

How to Make Banana Bread with Cake Mix

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C).

Lightly grease two small loaf pans or one standard 9×5-inch pan.

You can also make muffins—just reduce the bake time.

Step 2: Mash the Bananas

In a large bowl, mash your ripe bananas until smooth.

They don’t have to be perfectly pureed—a few small lumps are okay.

Step 3: Add the Eggs

Crack in the eggs and stir until the mixture is well combined.

Step 4: Mix in the Cake Mix

Add the dry cake mix directly into the banana-egg mixture.

Gently stir until no dry pockets remain. The batter will be thick—this is normal.

Step 5: Add Your Extras (Optional)

Fold in any add-ins you love—chocolate chips, chopped walnuts, a teaspoon of cinnamon, or a splash of vanilla extract.

Step 6: Bake

Pour the batter into your prepared loaf pans.

If using one large pan, you may need to bake for 50–60 minutes.

For two small pans, 35–45 minutes should do it.

Check doneness with a toothpick—if it comes out clean, it’s ready.

Step 7: Cool and Slice

Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy with coffee, butter, or on its own.

What to Serve It With

This banana bread shines all on its own, but it pairs beautifully with:

A pat of salted butter or cream cheese

Greek yogurt and honey

A hot cup of coffee or tea

Vanilla ice cream for dessert vibes

Variations / Substitutions

Different Cake Mixes: Try chocolate, spice, or butter pecan for new twists.

No Eggs? Use flax eggs or applesauce as a substitute.

More Protein? Mix in a scoop of protein powder or use a high-protein cake mix.

Gluten-Free? Use a gluten-free cake mix—most major brands have one.

Mini Muffins: Bake in a mini muffin tin for lunchbox-friendly bites.

Storage & Leftovers

Counter: Store in an airtight container for up to 3 days.

Fridge: Keeps well for up to 5–6 days.

Freezer: Slice, wrap individually, and freeze for up to 3 months.

Thaw overnight or warm gently in the microwave.

FAQs

Can I use chocolate cake mix instead of yellow?
Absolutely! It turns this into a rich, chocolaty banana loaf.

Why does my batter look thick?
That’s normal! The bananas provide most of the moisture.

You can add an extra banana if it feels too dry.

Can I skip the eggs?
Yes, use flax eggs or even ¼ cup applesauce per egg as a replacement.

Can I make this recipe into muffins?
Definitely! Just fill muffin liners about ¾ full and bake for 18–22 minutes.

Do I need to follow the instructions on the cake box?
Nope—ignore them! Only use the dry cake mix, not the other listed ingredients.

Can I add nuts or chocolate chips?
Yes! They’re delicious in this recipe—just fold them in before baking.

Is this banana bread sweet enough?
Yes! The cake mix provides plenty of sweetness, especially when paired with ripe bananas.

Final Thoughts

This banana bread with cake mix has totally changed how I deal with overripe bananas.

It’s fuss-free, flexible, and honestly delicious.

Whether I’m craving a cozy breakfast or a quick snack, it never fails me.

If you’ve got bananas browning on your counter, don’t overthink it.