Banana Bread From Cake Mix Recipe 435

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CAKE MIX BANANA NUT BREAD



Cake Mix Banana Nut Bread image

I got this recipe off recipegoldmine and I love it. It is my favorite "easy" banana bread. The texture is awesome too! Sometimes I add chocolate chips or white

Provided by QueenJellyBean

Categories     < 60 Mins

Time 40m

Yield 2 loaves, 24-30 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) box yellow cake mix
3 eggs
1/3 cup oil
3 -5 mashed bananas
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 2 loaf pans or 1 large bundt pan.
  • Mix all ingredients together until well blended and pour into pan(s).
  • Bake for 30-35 minutes (45 minutes, approximately for the bundt pan) or until toothpick inserted in the center comes out clean.
  • Remove from oven to cooling rack for 10 minutes before removing from pan.
  • Cool completely on wire rack.

Nutrition Facts : Calories 173.5, Fat 9.4, SaturatedFat 1.3, Cholesterol 23.7, Sodium 150.9, Carbohydrate 20.9, Fiber 1.1, Sugar 11.4, Protein 2.3

EASY CAKE-MIX BANANA BREAD



Easy Cake-Mix Banana Bread image

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

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h25m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ cake mix (choose cake mix flavor from recipe variations below)
1/3 cup oil
3 eggs
1 1/2 cups mashed bananas (3 to 4 medium)
Additional ingredients as required for variations below

Steps:

  • 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 plus 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.

Nutrition Facts : Calories 210, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 21 g, TransFat 0 g

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