Banana Bread from Cake Mix

By MJH

Mix up the batter for this classic bread in just fifteen minutes.
Included are eight easy variations allow you to customize the add-ins for a more personal touch.

Ingredients

• Banana Bread (Basic Recipe):
• 1 box Betty Crocker™ cake mix (choose cake mix flavor from recipe variations below)
• 1/3 cup oil
• 3 eggs
• cups mashed bananas (3 to 4 mChocolate-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.)edium)

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F.
Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.

Select your favorite banana bread recipe variation from those below.

In large bowl, beat all ingredients above ingredients from selected variation below until well mixed.
Divide batter evenly between pans.

Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet.
Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks.
Cool completely, about 2 hours, to prevent crumbling when slicing.
For easier slicing, store loaves tightly covered 24 hours.
Cut with serrated knife, using a light sawing motion.