Gluten-Free Easy Banana Bread

Prep: 10 minCook: 1 hr1 loaf (2 slices)mediumAmerican
Easy Banana Bread with Cake Mix and Pudding

This shortcut banana bread uses yellow cake mix and instant pudding mix to create tender, moist loaves with minimal effort. Mashed bananas and chopped nuts add natural flavor and texture. Perfect for weeknight baking, potlucks, or gift-giving, this recipe appeals to home bakers who want impressive results without complexity. The cake mix base ensures consistent rise and crumb while the pudding mix intensifies banana flavor, setting this apart from traditional scratch recipes.

VegetarianGluten-FreeDairy-Free

Ingredients

Yield: 1 loaf (2 slices)
  • 4 large eggs
  • 1 18.25 oz package yellow cake mix, without pudding
  • 1 3.5 oz package instant banana pudding mix
    1 tsp banana extract plus 2 tbsp cornstarchratio adjustedflavor

    for vanilla cake mix instead

  • 1 cup water
  • ¼ cup vegetable oil
    melted butter or applesauce1:1moistureadds dairy

    butter adds richness

    Full guide →
  • 3 bananas, mashed
  • ½ cup walnuts or pecans, chopped
    1/2 cup chopped chocolate chips or dried cranberries1:1mix-intree_nuts-free

    pairs with cake mix sweetness

Instructions

  1. 1

    Beat eggs at medium speed until thick and pale

  2. 2

    Add cake mix, pudding mix, water, and oil to eggs, mixing well

  3. 3

    Stir in mashed bananas and chopped nuts until combined

  4. 4

    Divide batter between two greased and floured 8.5x4.5x3-inch loaf pans

  5. 5

    Bake at 350F for 1 hour or until a toothpick inserted in center comes out clean

  6. 6

    Cool in pans on wire racks for 10 minutes

  7. 7

    Remove from pans and cool completely on wire racks

Tips

Tip 1

Use very ripe bananas (spotted skin) for maximum sweetness and easier mashing without overmixing batter.

Tip 2

Don't overmix after adding bananas and nuts; mix just until combined to keep crumb tender.

Good to Know

Storage

Wrap cooled loaves tightly in plastic wrap or store in airtight containers at room temperature up to 3 days, or refrigerate up to 5 days.

Make Ahead

Prepare batter and freeze in greased loaf pans up to 1 month; thaw overnight at room temperature before baking. Or freeze baked loaves wrapped in plastic wrap for up to 2 months.

Serve With

Slice and serve at room temperature, toasted with butter, or slightly warmed. Pairs with coffee, milk, or afternoon tea.

See pairing guide →

Common Mistakes

Watch

Overmix after adding bananas and nuts to avoid dense, tough crumb

Watch

Use proper loaf pan dimensions (8.5x4.5x3 inches) to avoid underbaking large loaves or overbaking smaller ones

Watch

Don't skip cooling in pans for 10 minutes to avoid loaves breaking apart when removed

Substitutions

Nut-Free Alternatives

walnuts or pecans→
1/2 cup chopped chocolate chips or dried cranberries1:1mix-intree_nuts-free

pairs with cake mix sweetness

General Alternatives

vegetable oil→
melted butter or applesauce1:1moistureadds dairy

butter adds richness

Full guide →
instant banana pudding mix→
1 tsp banana extract plus 2 tbsp cornstarchratio adjustedflavor

for vanilla cake mix instead

Find more substitutions →

FAQ

Can I make this in a single 9x5-inch loaf pan?

Yes, but increase bake time to 1 hour 15 minutes to 1 hour 30 minutes, checking doneness with a toothpick. Thicker loaves bake slower. Recipe fills two standard loaves best.

What if I don't have instant banana pudding mix?

Substitute 1 teaspoon banana extract plus 2 tablespoons cornstarch mixed into the flour equivalent. Flavor will be lighter than pudding mix version. Or use vanilla instant pudding if banana unavailable.

How long can I keep baked banana bread?

Room temperature in airtight container: 3 days. Refrigerated: 5 days. Frozen wrapped tightly: 2 months. Thaw overnight at room temperature before serving.