Chocolate-Chocolate Chip Banana Bread:
Chocolate cake mix
1 bag (12 oz) semisweet chocolate chips (2 cups)
(For easier slicing, do not store loaves in refrigerator.)
Chocolate Chip-Banana Bread:
Yellow cake mix
1 bag (12 oz) semisweet chocolate chips (2 cups)
(For easier slicing, do not store loaves in refrigerator.)
Banana Split Bread:
Cherry chip cake mix
1 jar (6 oz) maraschino cherries, each cut in half
1/2 cup chopped almonds
Serve slices of bread with a drizzle of hot fudge sauce and a dollop of whipped cream.
Banana-Butterscotch Bread:
Butter pecan cake mix
1 bag (12 oz) butterscotch chips (2 cups)
(For easier slicing, do not store loaves in refrigerator.)
Cinnamon-Sugar Banana Bread:
White cake mix
2 tablespoons cinnamon-sugar
Before baking, sprinkle cinnamon-sugar over batter in pans.
Strawberry-Banana Bread:
Strawberry cake mix
1 cup frozen strawberries, thawed, drained and chopped
Spiced Banana-Cream Cheese Swirl Bread:
Spice cake mix
1 package (8 oz) cream cheese mixed with 1 egg and 1/2 cup sugar
Spread one-quarter of batter in each loaf pan. Spread half of cream cheese mixture over batter in each pan. Swirl remaining batter over cream cheese layer in pans.
Hawaiian Banana Bread:
White cake mix
1 cup macadamia nuts, chopped
1 cup shredded coconut
(For easier slicing, do not store loaves in refrigerator.)
Freeze overripe bananas until you have enough to make this luscious banana bread. Just pop them, peel and all, into the freezer. They can stay there for up to 3 months!
Grease and flour your pans before pouring the batter into them, and you'll have a lot less of a mess to clean up afterward. To grease them properly, your pans need to be sprayed with a good layer of cooking spray and then tossed with 2 tablespoons Gold Medal® all-purpose flour until all sides of each pan are coated with flour. Gently tap out any excess flour. Your pans are now ready for the batter and baking!