Ingredients
Units
Scale
- 12oz Ripe Bananas, mashed
- 4oz (1/2 Cup) Salted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 2oz (1/4 Cup) Sour Cream, at room temperature
- 1- 15.25oz Box of Cake Mix (Yellow Cake Mix, White Cake Mix, or Spice Cake Mix)
Instructions
- Preheat the oven to 350F/180C and grease two 8" X 4" loaf pans and set aside.
- In a large bowl add the ripe bananas and use a fork or potato masher to mash until no large lumps remain. Add the melted butter, eggs, vanilla extract, and sour cream and mix until fully combined.
- Sprinkle in the dry cake mix and stir until just combined.
- Distribute the batter between the two prepared pans, place on the middle rack in the oven, and bake for 33-38 minutes. Let cool on a wire rack for at least 15 minutes before gently inverting onto a wire rack to cool completely. Store the leftovers in an airtight container at room temperature for up to 5 days.
Notes
* I like to sprinkle a tablespoon or two of light brown sugar on top of the banana bread before baking
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Category: Snack
- Method: Bake
- Cuisine: American
