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Easy Pumpkin-Banana Bread

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  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 24
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It’ll be love at first bite when you try this softly spiced twist on cake mix banana bread.
By Betty Crocker Kitchens
Updated Nov 3, 2016
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 3 eggs
  • 1 cup mashed very ripe bananas (2 to 3 bananas)
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 4 teaspoons pumpkin pie spice
  • 2/3 cup miniature semisweet chocolate chips

Steps

  • 1
    Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
  • 2
    In large bowl, beat all ingredients except chocolate chips with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Divide batter evenly between pans.
  • 3
    Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ripen bananas quickly, place them in a paper bag at room temperature for 1 to 2 days.
  • tip 2
    Mini chips are used in this recipe because the larger ones can sink to the bottom.
  • tip 3
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition

Nutrition Facts are not available for this recipe
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