Cake Mix Banana Bread
Create the ultimate moist banana bread with a cinnamon swirl using a cake mix and ripe bananas.
Servings: 10 slices
Ingredients
Cinnamon Swirl
- ⅓ cup brown sugar {packed}
- 1 Tablespoon cinnamon
Banana Bread
- 1 ¼ cups ripe bananas {mashed-about 3 brown bananas}
- 3 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla bean paste {or vanilla extract}
- 1 box vanilla cake mix {13.25 ounces}
Instructions
- Preheat the oven to 350°.
Cinnamon Swirl
- In a small bowl, mix together the sugar and ground cinnamon for the swirl. Set aside.
Banana Bread
- In a large bowl, combine the mashed bananas, eggs, vegetable oil and vanilla. Add the cake mix and stir until incorporated.
Assembly and Baking
- Lightly spray a 9x5 loaf pan with nonstick cooking spray. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar over the batter. Top with the remaining batter and then sprinkle with the leftover cinnamon swirl mixture. Use a knife {or skewer} to gently swirl the cinnamon sugar through the batter.
- Bake for 60-65 minutes, being sure to not over bake the loaves. The key is to have a toothpick inserted in the center come out with only a few crumbs {but not any raw batter} and not clean. If you wait until the toothpick is clean then the loaf will be over baked. After 10 minutes, remove the bread from the pan and place on a cooling rack to cool completely.
Notes
Store bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months
The key to a moist loaf is using very ripe bananas - look for peels with lots of brown spots
Nutrition
Serving: 1slice | Calories: 335kcal | Carbohydrates: 57g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 382mg | Potassium: 167mg | Fiber: 2g | Sugar: 33g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg