When it comes to banana bread, I always hit up the same recipe (this one, in case you’re curious). It’s loaded with chocolate chips, it’s not too sweet, and it’s never dry or Wonder Bread-y. But sometimes, I don’t want to deal with all of those ingredients. Or, more accurately, I don’t want to buy all of those ingredients.
After staring at a bunch of brown-speckled bananas, just dying to be turned into banana bread, I turned to my cupboard and wondered: What if I modded out a cake mix to whip up a batch? I had a plain white cake mix in my pantry, and on the back, I looked at the ingredients. I’d keep the eggs, as the package suggested, but I’d replace the Greek yogurt (or, in other box mixes, water) with three mashed bananas and butter (or, in other box mixes, oil) with peanut butter … just because I love peanut butter, and I wanted to balance out the sweetness of the cake itself.
It’s A Cake Mix Miracle!
I expected a decent banana cake, but I was blown away by the results. People raved about this banana bread, saying it was my best batch ever. Little did they know my shortcut.
I used a Foodstirs white cake mix, because that’s what was in my pantry. From what I’ve read online, this should work with Duncan Hines or Betty Crocker mixes too.
- 1 box white cake mix
- 3 eggs
- 3 medium bananas, mashed
- 1/3 c peanut butter
- 1 1/2 c semisweet chocolate chips
- Preheat oven to 350 degrees F.
- As it heats, combine the cake mix, eggs, mashed bananas and peanut butter, stirring until smooth. Fold in the chocolate chips.
- Pour into a loaf pan. Bake for about 40-45 minutes, or until the top has risen and is lightly golden and a toothpick inserted into the center comes out with just a few crumbs.
- Let cool before slicing and serving.