Cake Mix Easy Banana Bread with Brown Sugar Crust
A quick and delicious banana bread recipe using cake mix, featuring a sweet brown sugar crust that is sure to impress.
Ingredients
Main Ingredients
- 4 large overripe bananas The riper, the better!
- 1/2 tsp vanilla extract For a touch of warmth and depth of flavor.
- 2 large eggs Room temperature works best for even mixing.
- 1 box yellow cake mix Using a quality brand ensures a moist texture.
- 4 tbsp cold salted butter Start with cold butter for perfect richness.
- 1/4 tsp ground cinnamon Optional but delightful addition.
- 4 tbsp light brown sugar Your secret weapon for a delicious, crispy crust.
- 3 tbsp salted butter (melted) For brushing on your loaf before baking.
- 2 tbsp Tupelo honey Adds a hint of floral sweetness.
- 2 pinches smoked sea salt For balancing flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, and set it aside.
- In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small lumps for added texture.
- Add the eggs, vanilla extract, and cold salted butter. Stir until combined.
- Gradually mix in the yellow cake mix, ground cinnamon, and brown sugar until just combined; be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Melt the remaining salted butter and brush it over the top of the batter. Sprinkle a pinch of smoked sea salt for extra flavor.
- Place the loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the loaf cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Smoked Salt Honey Butter
- In a small bowl, mix 3 tbsp room temperature salted butter with 2 tbsp Tupelo honey and a pinch of smoked sea salt.
- Spread this over warm banana bread just before serving.
Notes
Store leftovers in an airtight container for up to 2 days at room temperature or 1 week in the fridge. For longer freshness, wrap tightly and freeze for up to 3 months.