Ingredients
Scale
- 1 box of cake mix (any flavor, but yellow or vanilla is recommended)
- 3 ripe bananas, mashed
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or chocolate chips (optional)
- 1/2 cup crushed pineapple (optional for a tropical twist)
Instructions
- In a large mixing bowl, combine the cake mix, mashed bananas, eggs, vegetable oil, and vanilla extract. Stir until well-blended, but do not overmix. If desired, fold in nuts or chocolate chips.
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper. Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- Store banana bread in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and aluminum foil and refrigerate for up to a week.
- Freeze slices for up to 3 months for easy grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 190 Kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
