- 3 Very ripe bananas (large)
- 1 Box of yellow cake mix (approx. 15 oz / 425 g)
- 2 Large eggs, at room temperature
Preheat and prepare your pansHeat your oven to 350 °F (175 °C). Grease two 8×4-inch loaf pans generously with non-stick spray or butter, or line them with parchment paper. This batter is enough for two smaller loaves, or one large 9×5-inch pan (though you'll need to add 5–10 minutes to the baking time for the single large loaf). Mash the bananasPeel your bananas into a large mixing bowl and mash them thoroughly with a fork or potato masher. They don't need to be perfectly smooth — a few small chunks will add a nice texture to the finished bread. You want them mostly liquid and smooth. Add the eggs and cake mixCrack the two eggs into the mashed bananas and stir to combine. Then pour in the entire box of dry cake mix and stir until just combined. Do not overmix — stop as soon as you no longer see dry streaks of cake mix. Overmixing develops gluten and can make your loaf dense and chewy. Pour and optionally topDivide the batter evenly between your two prepared loaf pans. If you'd like, now is the time to scatter chocolate chips, chopped walnuts, or pecans over the top — or sprinkle a pinch of cinnamon. Gently press any toppings so they don't fall off after baking. Bake until golden and a toothpick comes out cleanBake for 30–40 minutes for two small loaves, or 50–55 minutes for one large loaf. The bread is done when the top is deep golden brown and a toothpick inserted into the very centre comes out clean (a few moist crumbs are fine, but no wet batter). Ovens vary, so start checking 5 minutes early. Cool before slicingLet the loaves rest in their pans for 10 minutes — this makes them much easier to remove without breaking. Then transfer to a wire rack and allow to cool for at least another 15 minutes before slicing. It's delicious warm, but it slices cleaner once it's settled.
