Cake Mix Chocolate Banana Bread

Cake Mix Chocolate Banana Bread is an easy banana quick bread made with chocolate chips and cake mix in under an hour.

Breakfast breads are also some of our favorites around here, such as Banana Bread, Chocolate Banana Bread (this is my homemade version!) and Zucchini Bread.

Stack of Cake Mix Chocolate Banana BreadCAKE MIX CHOCOLATE BANANA BREAD

Cake Mix Banana Bread is the most delicious dessert that you’ve never had. It’s not just delicious, it also helps you use up those more than ripe bananas that are still sitting on your counter. This chocolate banana bread recipe is a delicious dessert but you can also grab a slice for a quick breakfast when you’re running out the door to work.

The chocolate chips add a great texture to the cake mix banana bread and can be easily customized to taste. Sometimes I even like to add banana chips to the top of the batter just for a crunch. For a softer texture you can add freeze dried bananas to the top of your batter too.

Cake mix and banana bread may not be the first things that you think about going together, but they are a combo that you have to try, especially if you have overripe bananas hanging around that you need gone. If you really like this recipe and still have cake mix you want to use up, you should check out my Cake Mix 4 Ingredient Cookies and Cake Mix Chocolate Cookies.

If reading this delicious Cake Mix Chocolate Banana Bread recipe made you get a craving for cake, check out this Boxed Cake Mix Hack. This hack makes any cake mix taste like it came from a high-end bakery.

slice of Chocolate Cake Mix Banana Bread

HOW TO MAKE CAKE MIX CHOCOLATE BANANA BREAD

  • Preheat the oven to 350 degrees.
  • Spray an 8×4 loaf pan with baking spray.
  • Add together all the ingredients in a large bowl.
  • Pour into loaf pan.
  • Top with additional chocolate chips.
  • Bake for 50-55 minutes.

VARIATIONS ON CAKE MIX CHOCOLATE BANANA BREAD

  • Muffins: Make your banana bread even more shareable by turning it into yummy muffins. Use the banana bread recipe above as usual but then pour batter into a muffin pan. As you bake them, keep an eye on them. Typical baking times on muffins is 18-20 minutes but always check doneness before removing as your muffin tin size may vary.
  • Add-ins: If you want an even more chocolatey bread stir in some addition types of chocolate chips (dark or milk chocolate chips), or switch it up with butterscotch chips. Drizzle some chocolate fudge sauce on top for a decadent touch.
  • Toppings: Sprinkle a little brown sugar or cinnamon-sugar over the top while it’s still warm. You can use peanut butter on individual slices like a spread. You can also use frosting or a glaze to spruce up the bread and make it look fancy. Try my Peanut Butter or Cream Cheese Frosting or try the glaze recipe from my Iced Banana Nut Bread. One last topping that is absolutely delicious is chopped nuts. Try pecans, cashews or walnuts for a rich, delicious flavor.
  • Vegan: To make this bread vegan friendly, switch out the semi-sweet chocolate chips for dark chocolate, which has no milk in it. Also, use a vegan substitute for the eggs, and make sure that you find one that is made for baking. With those few adjustments, this Cake Mix Chocolate Banana Bread recipe is vegan friendly.
  • Gluten-free: This recipe itself is gluten-free as there’s no all-purpose flour in it. But if you have a gluten intolerance you need to be careful when selecting the cake mix. Check the box to make sure that there’s no all-purpose flour or other wheat in it. Also, my recipe doesn’t have any baking soda in it, which is an overlooked source of gluten depending on the brand. The rest of my recipe is gluten-free and the ingredients are easy to find.

SERVE CAKE MIX CHOCOLATE BANANA BREAD WITH

  • Homemade Ice Cream: Turn chocolate banana bread into a chocolate banana cake by serving it up with a big scoop of ice cream. Making ice cream is not hard, especially with this easy recipe, and you’ll be impressed by the results. If you don’t own an ice cream maker don’t worry, you won’t need one.
  • Whipped Cream: Top with whipped cream and strawberries!

THE TOOTHPICK TEST

Once it’s finished baking you should test the loaf to see if it’s cooked all the way through. Grab a toothpick and poke it into the middle of the bread and then pull it out. If it’s clean when it comes out, then the loaf is solid and ready to eat once it cools. If the toothpick comes out covered in batter, then the bread is still molten inside and you should put the bread back into the oven.

HOW LONG IS CAKE MIX CHOCOLATE BANANA BREAD GOOD?

  • Serve: Banana bread will be fine at room temperature for 2 days. After that, the bread gets really stale.
  • Store: Leftovers are fine in the fridge for a week. You can bake your bread ahead of time if you want a quick breakfast before work. If you do, cover it in plastic wrap or put it in a sealable bag to keep it fresh longer.
  • Freeze: Banana bread is good in the freezer for up to 3 months. For the best tasting banana bread, eat it before 3 months. Always let the bread cool to room temperature before you wrap it up and stick it in the fridge or freezer.

Pan of Chocolate Cake Mix Banana Bread

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Cake Mix Chocolate Banana Bread

Cake Mix Chocolate Banana Bread is an easy banana quick bread made with chocolate chips and cake mix in under an hour.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 box Chocolate cake mix , 15.25 ounce box
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 large egg white
  • 2 bananas , very ripe and mashed
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  • Preheat to 350 degrees and spray an 8x4 loaf pan with baking spray.
  • Add together all the ingredients in a large bowl.
  • Pour into loaf pan.
  • Topping with additional chocolate chips.
  • Bake for 50-55 minutes.

Nutrition

Calories: 244kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 173mg | Potassium: 139mg | Fiber: 2g | Sugar: 23g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Keyword: Cake Mix Chocolate Banana Bread

Cake Mix Chocolate Banana Bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe was so easy to make. I changed the severings to 24 and I made them into muffins. It gave me 24 regular size muffins. I only used 2 cups of chocolate chips. They are light and moist. I think the brand of cake mix will make a little difference and the oil you use but mine were a little greasy on the bottom. I will definitely make this recipe again and try a different cake mix and oil. They are delicious. Yum ?
    I used Duncan Hines and Crisco Oil.

    1. Is it okay to mix chocolate cake mix with all purpose flour? Add it up to the same amount you mentioned, also if I’m making it with 6 ripe bananas, can I use just 3 eggs and substitute something for the egg whites? Or is it necessary? Please help!

  2. Curious why you recommend letting cake cool to room temp before refrigeration or freezing. The reason I ask is because I have had really good luck freezing my cakes as soon as they are cool enough to handle by wrapping in saran wrap and freezing immediately. They are so much more moist with my experience. Could it be because this recipe is more of a fudgy texture?

    1. I’ve found that if a warm cake is wrapped up and frozen, it ends up being soggy from the condensation from the steam being trapped. I’m glad to hear you’re not having that issue.

  3. I only had yellow cake mix but followed your recipe to a T except switched out the oil for 3 TB softened butter and it came out so good! Thank you for this recipe getting me through all of this!

  4. This came out perfectly and was a great way to get rid of the two over ripe bananas sitting on the kitchen counter!