Ripe Banana Loaves
This is my absolute favorite recipe for banana bread. It’s incredibly light and moist. I found the recipe in a cookbook called the Cake Mix Doctor.
- Kathy
INGREDIENTS
- 1 package (18.25 oz) plain yellow cake mix
- ½ cup packed light brown sugar
- 2 very ripe medium bananas, peeled and mashed (about 1 cup)
- ¾ cup buttermilk (I use low-fat milk)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon ground cinnamon
INSTRUCTIONS
Place rack in the center of the oven and preheat the oven to 350°. Lightly grease two 9-inch or 10-inch loaf pans with shortening, and then dust with flour. Shake out the excel flour. Set the pans aside.
Place the cake mix, brown sugar, mashed bananas, buttermilk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended, and the bananas should be well pureed. Divide the batter between the prepared pans and place them in the oven side by side.
Bake the loaves until they are golden brown and a toothpick inserted in the center of each loaf comes out clean, 40 to 45 minutes. Remove the pans from the oven and place them on wire racks to cool for 20 minutes. Run a dinner knife around the edge of each pan and invert each loaf onto a rack to cool on its side for 30 minutes more. Slice and serve.
Store the loaves, covered in aluminum foil, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the loaves overnight on the counter before serving.