Craving a loaf of banana bread that delivers bakery-style tenderness with minimal effort? This Southern Living Banana Bread uses simple pantry staples like yellow cake mix and banana pudding mix for an ultra-moist crumb packed with ripe banana flavor and optional nutty crunch. Perfect for breakfast, snacks, or dessert, it bakes reliably every time and stays soft for days.
Why This Recipe Shines
Bakers love this version for its foolproof results and crowd-pleasing taste. The cake mix base ensures even rising, while mashed ripe bananas and pudding mix create deep flavor without hours of prep. Eggs and oil lock in moisture, yielding slices that hold together beautifully. Serve it warm with butter or chilled in parfaits – its versatility makes it a kitchen staple. Even beginners succeed with these straightforward steps.
Ingredients
Gather these pantry-friendly items for two 9×5-inch loaves (about 16-20 slices total).
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 4 | Provide structure and richness for tall, moist loaves |
| Yellow cake mix (no pudding) | 1 box (15-18 oz) | Delivers consistent sweetness and tender crumb |
| Instant banana pudding mix | 1 box (3.4 oz) | Boosts banana taste and moisture without heaviness |
| Water | 1 cup | Hydrates batter cleanly, letting flavors stand out |
| Vegetable oil | 1/4 cup | Keeps bread soft for days with neutral taste |
| Ripe bananas, mashed | 3 medium | Brown-spotted ones mash easily and sweeten naturally |
| Chopped walnuts or pecans | 1/2 cup (optional) | Adds buttery crunch; toast lightly for extra flavor |
Quick Substitutions: Use white cake mix for milder sweetness, gluten-free mix for dietary needs, or seeds for nut-free. Scale to one loaf by halving everything.
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour
Yield: 2 loaves
Follow these numbered steps for perfect results. Preheat oven to 350°F (175°C) first.
- Grease and flour two 9×5-inch loaf pans, or line with parchment for easy release.
- In a large bowl, whisk eggs, water, and oil until smooth and frothy (about 1 minute).
- Stir in banana pudding mix until fully dissolved – batter thickens and smells irresistible.
- Gradually beat in yellow cake mix on low speed or by hand until no lumps remain.
- Gently fold in mashed bananas with a spatula to keep batter airy.
- Stir in nuts, reserving a few to sprinkle on top for crunch.
- Divide batter evenly between pans; smooth tops.
- Bake 45-55 minutes until golden and a toothpick inserted in center exits clean or with moist crumbs. Start checking at 40 minutes to avoid overbaking.
- Cool in pans 10 minutes, then transfer to wire rack. Slice once fully cooled.
Pro Tip: Shield tops with foil after 40 minutes if browning too fast.
Expert Baking Tips
Achieve pro-level loaves with these tested tweaks.
- Select very ripe bananas with brown spots – they mash smoothly and pack natural sweetness. Microwave firm ones for 20 seconds if needed.
- Stir just until combined after adding cake mix to prevent tough texture.
- Toast nuts in a dry skillet for 2-3 minutes to deepen flavor.
- Add 1 tsp vanilla extract with wet ingredients for extra aroma.
- Cool completely before slicing to avoid gummy crumbs.
Storage Guide
Keep your bread fresh longer.
- Room temperature: Wrap tightly; lasts 3 days.
- Refrigerator: Up to 1 week; warm slices to room temp before eating.
- Freezer: Wrap loaves or slices in plastic then foil; freeze 3 months. Thaw overnight.
- Reheat: Microwave 10-15 seconds or low oven 5 minutes.
Line containers with paper towels to absorb moisture.
Tasty Variations
Customize for any craving.
- Chocolate Chip: Fold in 1 cup chips for gooey sweetness.
- Nut-Free: Swap nuts for sunflower seeds or omit.
- Cinnamon Swirl: Mix 2 tbsp sugar + 1 tsp cinnamon; swirl into batter.
- Muffins: Bake in lined tins 18-22 minutes.
- Cream Cheese Swirl: Blend 8 oz softened cream cheese with 1/4 cup sugar; dollop and swirl.
- Healthier Twist: Sub half cake mix with whole wheat flour or oats.
Perfect Pairings
Elevate slices with these ideas.
- Hot coffee or latte cuts sweetness beautifully.
- Layer with vanilla yogurt and berries for parfait.
- Top warm slices with ice cream for dessert.
- Pair with scrambled eggs for savory brunch balance.
- Fresh fruit salad adds juicy contrast.
Nutrition Per Slice (1/20th loaf, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Carbs | 28g |
| Protein | 3g |
| Fat | 7g |
| Fiber | 1g |
Values estimated; varies by ingredients. Lighter than many desserts yet satisfying.
Frequently Asked Questions
Can I use white cake mix?
Yes, it works but yellow adds richer golden hue and flavor.
How do I know when it’s done?
Toothpick test: clean or moist crumbs, not wet batter.
Nut allergies?
Omit or use seeds/chips.
Muffin baking time?
18-22 minutes at 350°F; check early.
Make it less sweet?
Use fewer ripe bananas and sugar-free pudding mix.
From-scratch option?
This shortcut shines for ease, but sub equal flour/sugar for traditional.
Enjoy baking this cozy classic! Share your results in comments below, pin for later, or subscribe for more foolproof recipes. Last updated January 2026.
PrintSouthern Living Banana Bread
Southern Living Banana Bread delivers ultra-moist, tender loaves with authentic banana flavor using simple pantry staples. Perfect for breakfast, snacks, or dessert – foolproof results every time.
- Prep Time: PT15M
- Cook Time: PT50M
- Total Time: PT65M
- Yield: 20 servings 1x
- Category: Breakfast,Dessert,Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 large eggs, room temperature
1 (15.25-ounce) box yellow cake mix (no pudding added)
1 (3.4-ounce) package instant banana pudding mix
1 cup water
1/4 cup vegetable oil
3 very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup chopped walnuts or pecans, toasted (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment.
2. Whisk eggs, water, and vegetable oil in large bowl until smooth and frothy (1 minute).
3. Add banana pudding mix; stir until dissolved and thickened.
4. Gradually mix in yellow cake mix until smooth, no lumps.
5. Gently fold in mashed bananas with spatula.
6. Stir in chopped nuts, reserving some for topping.
7. Divide batter evenly between pans; smooth tops.
8. Bake 45-55 minutes until golden and toothpick comes out clean or with moist crumbs.
9. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
Notes
Select bananas with lots of brown spots for maximum sweetness and moisture.
Toast nuts at 350°F for 5 minutes to enhance flavor.
Don’t overmix after adding bananas to keep texture tender.
Check doneness at 40 minutes – ovens vary.
Store wrapped at room temp (3 days), fridge (1 week), or freeze (3 months).
Muffin variation: 18-22 minutes in lined tins.
Swap nuts for chocolate chips or omit for nut-free.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 210
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 40
