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A perfect mix of breakfast flavors in one powerful little cup. So many layers to love: yogurt, chia seeds, quinoa, fresh berries, almonds, cinnamon. Make it the night before and grab some extra zzzzs.

berry breakfast quinoa

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Berry Breakfast Quinoa

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These no-bake cookies make a great snack or a quick on-the-go breakfast! 

no bake chewy fiber one protein cookies

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No-Bake Chewy Fiber One® Protein Cookies 

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Made with a box of Betty Crocker™ Super Moist™ yellow cake mix and prepped in only 20 minutes, this cinnamon-sugar topped apple bread is a simple and delicious way to capture the flavors of a cozy fall day without spending all day in the kitchen.

easy cake mix apple bread

Easy apple bread made with cake mix! This simple recipe with cinnamon-sugar topping captures fall flavors in under 90 minutes. Perfect for snacking!

Add more sweetness with a powdered sugar glaze. To make glaze, in small bowl, beat 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla until well blended. Use fork to drizzle over tops of loaves.

Granny Smith apples were used in this recipe -- choose your favorite baking apple, such as McIntosh, Braeburn or Jonathan.

We have more quick bread where this came from! Check out <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/seasonal-ideas/9-quick-breads-to-bake-this-summer" target="_blank">Easy Quick Breads for All-the-Time Snacking</a>.

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Easy Cake Mix Apple Bread

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Craving the comforting taste of homemade banana bread but short on time? This Easy Cake Mix Banana Bread recipe is your answer! Using a simple shortcut with cake mix, you can whip up moist and flavorful banana bread in just minutes. This recipe is incredibly versatile and perfect for using up those ripe bananas sitting on your counter. Plus, we'll show you how to make it a Lower Sugar Banana Bread option with a simple swap, so you can enjoy a guilt-free treat. Get ready to bake a delicious loaf that the whole family will love!

easy cake mix banana bread

This easy cake mix banana bread is a simple and delicious treat! Combine cake mix, ripe bananas, and chocolate chips for bread perfect for any occasion.

For the best flavor, be sure to use bananas that are very ripe.


For best results, cut loaves with a serrated knife, using a light sawing motion.

This easy banana bread can also be made using 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix.

A sprinkling of additional chocolate chips can be added to the top of the still warm bread for an extra sweet treat.

Here's a breakdown of the main ingredients in the Easy Cake Mix Banana Bread.Yellow Cake Mix:&nbsp;This is the base of the recipe and provides the structure, sweetness, and some of the flavor. (Using the lower sugar version reduces the overall sugar content of the bread.)Ripe Bananas:&nbsp;These are essential for the signature banana flavor and also contribute to the bread's moistness. The riper the bananas, the sweeter and more flavorful the bread will be.Vegetable Oil:&nbsp;Adds moisture and richness to the bread, helping to create a tender crumb.Eggs:&nbsp;Bind the ingredients together, provide structure, and contribute to the bread's richness and texture.Chocolate Chips:&nbsp;Chocolate chips add a delicious burst of chocolate flavor that complements the banana. &nbsp;

Recipe Ingredients

Swapping in <a href="https://www.bettycrocker.com/products/lower-sugar/betty-crocker-lower-sugar-baking-mixes-and-frosting">Betty Crocker’s new Lower Sugar Baking Mixes</a> is an easy way to reduce the sugar in this classic quick bread. You can enjoy the same great taste and same ease of prep. Read below for the simple steps.<ol><li><h3>Prepare the Batter</h3>Swap <a href="https://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes/betty-crocker-lower-sugar-cake-mix-yellow">Betty Crocker™ Lower Sugar Yellow Cake Mix &nbsp;</a>for the original cake mix. Stir together with vegetable oil, eggs, and mashed ripe bananas. Stir in 1/2 cup chocolate chips and divide batter between 2 loaf pans.</li><li><h3>Bake and Cool</h3>Bake about 43 minutes. The loaves are done when a toothpick inserted in the center comes out clean. Make sure to wait 10 minutes before loosening and removing loaves from pans. The loaves need to cool on a cooling rack for about an hour and a half before slicing.</li><li><h3>Enjoy a Lower Sugar Treat</h3>Replacing the original cake mix with Betty’s new lower sugar product and halving the amount of added chocolate chips reduces the total grams of sugar per serving from 12 grams to 9 grams without sacrificing the indulgence.</li></ol>

How to Make this Recipe Lower in Sugar

Here are some storage tips for any leftover Easy Cake Mix Banana Bread.<h3>Room Temperature</h3>Cool banana bread completely to prevent condensation from forming, which can lead to a soggy texture. Wrap the cooled banana bread tightly in plastic wrap, aluminum foil, or place it in an airtight container for up to 2-3 days.<h3>Refrigerator&nbsp;</h3>Not recommended as the banana bread can dry it out. It's best to store it at room temperature or in the freezer.<h3>Freezer Storage</h3>Cool completely then wrap the loaf tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer-safe bag. This double layer of protection helps prevent freezer burn. For easier thawing and serving, you can slice the banana bread before freezing. Wrap individual slices in plastic wrap before placing them in a freezer bag. Frozen banana bread can last for up to 2-3 months without significant loss of quality.<h3>Thawing</h3>Thaw frozen banana bread at room temperature for several hours or overnight.

Storage

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Easy Cake-Mix Banana Bread

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It’ll be love at first bite when you try this softly spiced twist on cake mix banana bread.

easy pumpkin banana bread

To ripen bananas quickly, place them in a paper bag at room temperature for 1 to 2 days. 

Mini chips are used in this recipe because the larger ones can sink to the bottom.

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

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Easy Pumpkin-Banana Bread

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Our classic banana bread, a longtime favorite from Betty Crocker, first appeared as a variation of a fruit loaf recipe in the 1950 Betty Crocker’s Picture Cook Book. It wasn’t until 1986 that it earned its own title in the 6th edition of the Betty Crocker Cookbook. Over the years, we’ve fine-tuned this quick bread by experimenting with different types and amounts of fats, sugars, liquids, bananas, and even a microwave method, until we perfected the recipe in 1991. Since then, it has been featured in every Big Red Cookbook.We believe this is the best banana bread recipe, which is why we continue to use it today. With simple ingredients like ripe bananas, flour, sugar, eggs, and butter, it’s ideal for both beginners and seasoned bakers. This timeless recipe is known for being both delicious and easy to follow, making it a hit with family and friends.

banana bread

Try our classic banana bread recipe—moist, delicious, and full of banana flavor. This homemade banana bread is easy to make and great for sharing.

For this classic banana bread recipe, store peeled, overly ripe bananas in the freezer until you have enough to make bread. Thaw in the refrigerator before mashing.

Cut up thick slices of the banana bread and freeze them for a lunch box treat or for an on-the-go breakfast, toasted and spread with peanut or almond butter.

Don't want to make an entire loaf of banana bread? Go mini! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here’s a breakdown of the banana bread ingredients you’ll need.Ripe Bananas: Use very ripe bananas with black or brown spots for the best homemade banana bread. The riper the bananas, the sweeter the bread. To speed up ripening, place them in a brown paper bag for 1 to 3 days. The greener they are, the longer it may take—check daily for the right ripeness.Sugar: While we’ve tested combinations of brown sugar and granuated sugar, we’ve found that using all granulated sugar enhances the banana flavor.Buttermilk: We prefer buttermilk over regular milk for a more tender texture and crumb, thanks to its reaction with baking soda. If you don’t have buttermilk on hand, check out our guide on <a href="https://www.bettycrocker.com/how-to/ingredients-and-preparation/how-to-make-homemade-buttermilk-easy-tips-and-recipes">how to make buttermilk</a> at home.Salted Butter: Over the years, we’ve experimented with shortening, salad oil, and margarine, but butter remains our top choice. Soften it by leaving it on the counter until your finger makes an imprint.Other Ingredients: Flour, eggs, vanilla, baking soda, salt, and chopped nuts.

Recipe Ingredients 

Here’s a quick list of the equipment you’ll need to make this banana bread recipe.Loaf Pans: We test our quick breads in shiny, uncoated metal pans at the Betty Crocker Kitchens because they reflect heat the best. You’ll need one 9x5-inch loaf pan, but you can also use two 8x4-inch loaf pans for smaller loaves.Large Bowl: To ensure there’s plenty of room for all the ingredients to mix properly, we recommend using a large bowl.Electric Hand Mixer: An electric hand mixer is the perfect tool to beat the butter and sugar and mix in the remaining wet ingredients. Be sure to gently stir in the flour, baking soda, salt and nuts by hand to ensure a tender banana bread.Other Cookware You’ll Need: Dry measuring cups, measuring spoons, fork, spatula, spoon, cooling rack, and a dinner knife.

Cookware You’ll Need

Here’s how to make banana bread that’s quick to put together.<h3>1. Mash the Bananas</h3>Peel the bananas. Then break into large pieces and place in a bowl. Use a fork or potato masher to mash them until smooth. Spoon the mashed bananas into a dry measuring cup to measure out the 1 1/2 cups needed for this banana bread.<h3>2. Mix Wet Ingredients</h3>Start by beating the sugar and butter with an electric hand mixer, then add the wet ingredients (eggs, mashed bananas, buttermilk, and vanilla) to the bowl. Continue mixing until the batter is smooth.<h3>3. Beat in the Dry Ingredients</h3>Switch to a spatula and gently fold in the dry ingredients (flour, baking soda, and salt) and any add-ins like nuts. Stir until just combined—lumps are okay! Don’t overmix, as this can result in a dense loaf.<h3>4. Pour into Loaf Pan and Bake</h3>Pour the batter into the prepared loaf pan(s) and bake until a toothpick inserted into the center comes out clean. Baking time will vary for one or two loaves.

How to Make Banana Bread

We’ve heard that many users appreciate the flexibility of this banana bread recipe and how easy it is to add your own twist. CPCI shares, “Excellent. I added chopped walnuts and dark chocolate chips.” Here are more ideas to try.Dried Fruit and Nuts: Add dried cherries, cranberries, chopped dates, pecans, cashews, or macadamia nuts for extra flavor and texture.Chocolate Chips: Use milk chocolate or mini chocolate chips.Spices: Stir in 1/2 to 1 teaspoon ground cinnamon, nutmeg, or ginger.Muffins: Scoop the batter into muffin cups, filling 3/4 full, and bake at 400°F until done.Gluten-Free: Looking for a gluten-free option? Try our <a href="https://www.bettycrocker.com/recipes/gluten-free-best-ever-banana-bread/85ebf86a-972e-4768-b759-32191f5e8a4f">Gluten-Free Best Ever Banana Bread.</a>If you love banana bread, explore our full collection of amazing <a href="https://www.bettycrocker.com/recipes/dishes/breads-and-roll-recipes/banana-bread-recipes">Banana Bread Recipes</a>.

Possible Variations 

Here are the best options we’ve tested for storing banana bread.<h3>Room Temperature</h3>Store tightly wrapped in plastic wrap at room temperature for up to 4 days.<h3>Refrigerator</h3>Wrap tightly in plastic wrap and store in the fridge for up to 1 week.<h3>Freezer</h3>Wrap the cooled loaves tightly in plastic wrap, then seal in a freezer bag for up to 3 months.<h3>Reheating</h3>• From Refrigerator: Place an individual slice on a microwave-safe plate and microwave on high for 15 to 20 seconds.• From Freezer: Loosen wrap on the bread and let it sit at room temperature for 2 to 3 hours. Then, heat as directed for refrigerated banana bread.

Storing and Reheating

With over 1,200 reviews and counting, our easy banana bread recipe has become a beloved favorite in kitchens everywhere. Users appreciate the versatility of the recipe, with many enjoying the option to add their own twists, from walnuts and chocolate chips to dried fruit or even homemade buttermilk. Jens1 shares, “I’ve done it with and without nuts, chocolate chips, whole wheat flour… no problem! It comes out perfectly every time.”The ease of following the recipe is another standout feature, making it accessible for everyone, including beginners and those baking with children. Reviewers rave about the moist and delicious results, with the use of buttermilk often credited for the perfect texture.Finally, the recipe holds nostalgic value, many have passed it down through generations, making it a staple in family kitchens and a go-to for gatherings and gifts. “I’ve been using this recipe for over 30 years and it is always a hit!”, says Twimom6.

Why Betty Users Love This Recipe

The number one mistake when making your banana bread recipe is overmixing the batter. Mixing too much activates the gluten in the flour and results in a dense, heavy loaf. To avoid this, mix the wet and dry ingredients just until combined—it's fine if the batter is a little lumpy or has streaks of flour. The key is to gently stir the ingredients together and not overwork the batter, ensuring a light, fluffy texture in your banana bread.

What is the number one mistake when making banana bread?

Yes, you can use frozen bananas for this banana bread recipe. Simply store peeled, overly ripe bananas in the freezer until you're ready to bake. When you're ready to make the banana bread, thaw the bananas in the refrigerator overnight or at room temperature for a few hours. Once thawed, be sure to drain any excess liquid that may have accumulated, then mash the bananas as usual. After that, follow the recipe as directed.

Can I use frozen bananas in banana bread?

If you don't have buttermilk, you can substitute for it by combining 1 1/2 teaspoons of lemon juice or white or apple cider vinegar with enough milk to make 1/2 cup. Let the mixture sit for a few minutes to thicken and curdle slightly. This will provide the acidity needed for the banana bread to rise properly, ensuring a moist, fluffy loaf with the same texture and flavor as if you were using buttermilk. Alternatively, use 1/2 cup plain yogurt.

What can I substitute for the buttermilk in this recipe?

banana-bread

Banana Bread

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Enjoy this delicious pumpkin bread loaf that's flavored with cinnamon and vanilla – a wonderful treat.

browned butter pumpkin bread

Add 1/2 cup chopped pecans to the batter to enhance the nutty flavor of this bread.

Variation Tip

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Browned Butter Pumpkin Bread

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One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!

cranberry orange bread

Cranberries are also known as "bounceberries" because they bounce once they're ripe.

Did You Know...             

Cool the bread completely before slicing to prevent crumbling. Cut with a sharp, thin-bladed knife, using a light sawing motion.

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cranberry-orange-bread

Cranberry-Orange Bread

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