This easy banana bread is oh-so moist and delicious and loaded with banana flavor. It is super easy because it uses a yellow cake mix. No measuring flour, baking soda, sugar, and other ingredients.
Let the cake mix do most of the work in this super easy banana bread recipe. Why is this an easy banana bread recipe? This banana bread with yellow cake mix is easy because the cake mix takes away measuring.
Related: If you love bananas and chocolate be sure to try these amazing banana chocolate chip muffins. If you prefer bread this chocolate chip banana bread.
Banana Snack Cake
TIP: When you find yourself with ripe bananas but can’t make banana bread, no worries. Place the bananas in a zip-lock bag and place them in the freezer. They will be ready whenever you need ripened bananas.
Calories: 246 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 54 mg | Sodium: 336 mg | Potassium: 146 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 100 IU | Vitamin C: 2.6 mg | Calcium: 101 mg | Iron: 1.2 mg
These breads make perfect snack cakes. You can also turn them into a meal too. Whip up this quiche recipe add yummy bread and fresh fruit and you have a perfect breakfast.
Easy 3 Ingredient Banana Bread
I can’t wait for you to give this recipe a try! I think you will agree it makes delicious banana bread. Let me know what you think.
I would love to keep you fully stocked with creative ideas, yummy recipes, fun crafts, and loads of free printables. Subscribe to Skip to my Lou to get new ideas delivered to your inbox. Follow me on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.If you subscribe to my recipe newsletters or poke around here a bit, you know that I almost always bake recipes from scratch. To every rule, there are exceptions.
It’s Cheaty McCheaty time; I’m throwing down a banana cake that calls for a bit of Betty Crocker. Rest assured, I’m first and foremost a from-scratch girl. But this banana pudding cake begs to be given a special pass.
Cake Mix Banana Bread Recipe
When I have zero free time and need a crowd-pleasing cake in a jiffy, this easy banana cake is one of my go-to’s. It’s perfect for an easy breakfast or brunch recipe with your favorite cup of coffee or tea. It’s is also magnificent for a super simple dessert recipe, alongside a scoop of vanilla bean ice cream.
You do not cook the pudding prior to adding it to the cake batter. You simply use the instant pudding powder straight, as-is, adding it directly to the batter.
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This cake is perfect for making ahead of time, as it stays moist and tender and tastes even better the next day. Let baked cake cool completely in the pan, if you’re baking it ahead of time.
Ingredient Banana Bread
This cake keeps well for 2-3 days at mild room temperature. If you’re keeping it longer than that, you can cover tightly and chill for up to a week.
Once baked and completely cooled, you can freeze your banana cake by wrapping it airtight and freezing it for up to a month.
This cake is so good all on its own and does not need any frosting or icing at all. However, if you’d like, you can use your favorite buttercream frosting, 4-Ingredient Salted Caramel Sauce, Hot Fudge Sauce, or Stabilized Whipped Cream to top it with.
Banana Bread Pudding
This Banana Pudding Cake is dreamy and luscious! It’s extremely moist, tender, and boasts huge banana flavor. This cake is perfect for brunch and dessert alike. It’s delish without any icing, but feel free to add your own if you wish!
Calories: 81 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 62 mg | Sodium: 25 mg | Potassium: 93 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 103 IU | Vitamin C: 2 mg | Calcium: 11 mg | Iron: 0.4 mg
When I have zero free time and need a crowd-pleasing cake in a jiffy, this easy banana cake is one of my go-to’s. It’s perfect for an easy breakfast or brunch recipe with your favorite cup of coffee or tea. It’s is also magnificent for a super simple dessert recipe, alongside a scoop of vanilla bean ice cream.
You do not cook the pudding prior to adding it to the cake batter. You simply use the instant pudding powder straight, as-is, adding it directly to the batter.
This cake is perfect for making ahead of time, as it stays moist and tender and tastes even better the next day. Let baked cake cool completely in the pan, if you’re baking it ahead of time.
Ingredient Banana Bread
This cake keeps well for 2-3 days at mild room temperature. If you’re keeping it longer than that, you can cover tightly and chill for up to a week.
Once baked and completely cooled, you can freeze your banana cake by wrapping it airtight and freezing it for up to a month.
This cake is so good all on its own and does not need any frosting or icing at all. However, if you’d like, you can use your favorite buttercream frosting, 4-Ingredient Salted Caramel Sauce, Hot Fudge Sauce, or Stabilized Whipped Cream to top it with.
Banana Bread Pudding
This Banana Pudding Cake is dreamy and luscious! It’s extremely moist, tender, and boasts huge banana flavor. This cake is perfect for brunch and dessert alike. It’s delish without any icing, but feel free to add your own if you wish!
Calories: 81 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 62 mg | Sodium: 25 mg | Potassium: 93 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 103 IU | Vitamin C: 2 mg | Calcium: 11 mg | Iron: 0.4 mg
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