Easy Cake-Mix Banana Bread

Tips from the Betty Crocker Kitchens

• tip 1
  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.)

• tip 2
  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.)

• tip 3
  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.

• tip 4
  Banana-Butterscotch Bread:

  Butter pecan cake mix

  1 bag (12 oz) butterscotch chips (2 cups)

  (For easier slicing, do not store loaves in refrigerator.)

• tip 5
  Cinnamon-Sugar Banana Bread:

  White cake mix

  2 tablespoons cinnamon-sugar

  Before baking, sprinkle cinnamon-sugar over batter in pans.

• tip 6
  Strawberry-Banana Bread:

  Strawberry cake mix

  1 cup frozen strawberries, thawed, drained and chopped

• tip 7
  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.

• tip 8
  Hawaiian Banana Bread:

  White cake mix

  1 cup macadamia nuts, chopped

  1 cup shredded coconut

  (For easier slicing, do not store loaves in refrigerator.)

• tip 9
  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!
• tip 10
  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!