OK, so maybe not WORLD famous, but we are pretty sure that once you try this banana bread recipe you will buy on purpose those spotty over-ripe bananas for half price at the grocery store just to make it. Pop in the toaster for breakfast and top with cream cheese or chevre if you are fancy. Or warm in the microwave and add a scoop of Blue Bell Vanilla Bean Ice Cream and some caramel sauce drizzle. The great thing about this recipe is that it makes 2 loaves. One to eat now and one to freeze. Or give away. Or not. Enjoy, friends!
Preheat oven to 350.
4 large eggs
1 18.25oz package yellow cake mix (without pudding)
1 3.4oz package banana instant pudding mix
1 cup water
1/4 cup vegetable oil
3 bananas mashed
1/2 cup chopped walnuts or pecans
Beat eggs at medium speed with an electric mixer until thick and pale. Add cake mix, pudding mix, water and oil. Mix well. Stir in bananas and nuts.
Pour batter into 2 greased and floured 9 x 4 x 3 loaf pans.
Bake at 350 for 1 hour. Cool in loaf pans on wire racks for 10-15 minutes or until cool to the touch. Remove from pans and cool completely on wire racks before cutting.
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