Can you make a banana cake with a cake mix?

Yes, absolutely! In fact, when you make banana bread with cake mix , you're already halfway to a banana cake. The key difference comes down to texture and sweetness. For a banana cake, use a yellow or white cake mix, add an extra banana for moisture, and bake it in a round or sheet pan. Finish it off with cream cheese frosting or a glaze to transform it from loaf to dessert. It’s the same easy base with a sweeter, fluffier finish. Check out our crepe cake for another creative cake you can whip up with minimal effort.

What is the number one mistake made when making banana bread?

The most common mistake when making banana bread with cake mix is using under-ripe bananas. Firm bananas don’t offer enough natural sugar or moisture, leading to bland and dry banana bread. Always use overripe bananas with brown or black peels — they mash easier and bake into a moist, flavorful loaf. Another mistake? Overmixing. Stir only until ingredients are combined to avoid a dense or rubbery texture.

Can you use white cake mix for banana bread?

Yes, and it’s a great option! White cake mix gives banana bread with cake mix a light, clean flavor and a soft texture. It allows the natural banana taste to shine through and pairs well with add-ins like coconut or fruit. If you’re planning to glaze or frost your banana bread, white cake mix makes an ideal base for a more cake-like finish. It’s mild, versatile, and a favorite for those who prefer less spice.

What is the secret to the best banana bread?

The secret to the best banana bread with cake mix is combining overripe bananas with the right mix-ins and nailing the baking time. Use super-ripe bananas, don’t overmix the batter, and bake at 350°F for about 50 minutes. Add-ins like chocolate chips, sour cream, or vanilla extract can elevate your flavor. And don’t skip the cooling time — letting it rest before slicing locks in moisture and prevents crumbling.

How do you make a cake mix taste like a cake from the bakery?

To make banana bread with cake mix (or any cake mix dessert) taste like it’s fresh from a bakery, try these pro tricks: Use room-temperature ingredients for smoother blending Add an extra banana for flavor and moisture Mix in sour cream or yogurt for a denser crumb Swap water for milk or coffee for richness Top with a homemade glaze or frosting These simple upgrades transform your cake mix banana bread into a bakery-worthy delight. Looking for bakery-style upgrades? Try our sugar-free caramel syrup as a drizzle for your banana loaf!

Can bananas replace eggs in cake mix?

Yes — bananas can replace eggs in most cake mix recipes. For every egg, substitute ¼ cup of mashed banana . This works well for binding and adds moisture and sweetness to the final loaf. So, if you’re making banana bread with cake mix and want to go egg-free, you can skip the eggs entirely and just increase your banana content. It’s especially useful for vegan or allergy-friendly baking.

Banana Bread with Cake Mix: The Best 1-Pan Shortcut You’ll Love

Name: Banana Bread with Cake Mix
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box yellow, white, or spice cake mix; 3 overripe bananas, mashed; 2 large eggs; ⅓ cup vegetable oil (or melted butter); ½ teaspoon cinnamon (optional); ½ cup chopped walnuts or chocolate chips (optional); 1 teaspoon vanilla extract (optional); ½ cup sour cream (optional, for extra moisture)

Banana Bread with Cake Mix

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This moist and easy banana bread with cake mix is the perfect baking shortcut. Made with ripe bananas and your favorite cake mix, it’s quick, foolproof, and full of flavor — perfect for breakfast, dessert, or a midday snack.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 1 loaf (about 10 slices)
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 box yellow, white, or spice cake mix
3 overripe bananas, mashed
2 large eggs
⅓ cup vegetable oil (or melted butter)
½ teaspoon cinnamon (optional)
½ cup chopped walnuts or chocolate chips (optional)
1 teaspoon vanilla extract (optional)
½ cup sour cream (optional, for extra moisture)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas until smooth.
Add eggs, oil, vanilla (if using), and stir to combine.
Add in the cake mix and cinnamon. Mix until just combined. Do not overmix.
Fold in any extras like chocolate chips or nuts, if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For gluten-free: Use a certified gluten-free cake mix.
For vegan: Replace each egg with ¼ cup mashed banana or unsweetened applesauce. Use plant-based oil or butter.
Store banana bread at room temperature for up to 3 days or refrigerate for up to a week. It freezes well for up to 3 months.

Find it online: https://recipesbyamelia.com/banana-bread-with-cake-mix/