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Kelly Senyei—founder of the Just a Taste blog and author of The Secret Ingredient Cookbook—transforms box cake mix into extra-moist + flavorful banana bread that's wonderful for breakfast, or anytime! 

Box cake mix is the ultimate shortcut for banana bread (and cookies) because it contains all the essential dry ingredients to form the base for those baked goods: flour, sugar and leavener. Simply add the wet ingredients. Another great thing is the variety of flavor combos. If it's a box mix flavor, it can become a cookie or banana bread! 

For another recipe by Kelly that uses box cake mix, check out her Red Velvet Chocolate Chip Cake Mix Cookies

Republished with permission from Just a Taste


  • Cooking spray
  • One 16.25-ounce box white or yellow cake mix
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 ½ cups mashed very ripe bananas
  • ¼ cup sour cream
  • 1 cup mini chocolate chips


Serves: 16


Preheat the oven to 350°F. Line two 8-inch loaf pans with parchment paper so there is an overhang on the longer sides of the pans. Grease the parchment paper with cooking spray. 

In a medium bowl, stir together the cake mix, oil, eggs, mashed bananas and sour cream until combined. Stir in ¾ cup of the chocolate chips, then divide the batter between the prepared loaf pans. Sprinkle the top of each loaf with the remaining ¼ cup chocolate chips. 

Bake the bread for about 45 minutes or until a toothpick inserted comes out clean. Remove the loaves from the oven and transfer them to a rack to cool completely. Once cooled, use the parchment paper overhangs to lift the loaves out of the pans, then slice and serve.