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I’m a huge fan of banana bread, but I didn’t make it very often before I discovered this amazing 4-Ingredient Banana Bread recipe. It’s one of those wonderful dessert recipes that begin with cake mix, and once you learn how to ripen bananas quickly, it becomes even quicker and easier to make!
When I first came across this simplified version of banana bread, I was eager to try it right away. (With only 4 ingredients, there was no reason not to!) And I’m glad I did because this banana bread with chocolate chips is so good! It’s like a yellow cake, chocolate-covered banana, and banana sandwich in one delicious package.
Jillee’s Take:
Table Of Contents
4 Ingredient Banana Bread Recipe
Ingredients:
- 1 box yellow cake mix
- 2 eggs
- 3-4 overripe bananas
- 1 cup chocolate chips (optional)
Directions:
Preheat your oven to 350°F, then peel and mash the bananas. (A potato masher works great!)
Add the cake mix, eggs, bananas, and chocolate chips (if using) to a large mixing bowl or your stand mixer and mix well.
Grease two standard loaf pans (or one large loaf pan), then pour the batter into the pans. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. (Increase the baking time by a few minutes if using a large loaf pan.)
When the bread is done, cool it in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
This banana bread is so quick and easy that it makes a great gift for friends and neighbors! Just bake it in disposable loaf pans and slap on a tag or bow.
Helpful Tips
This banana bread recipe is already easy to make, but these tips will help you save even more time and effort:
- Toss the chocolate chips in flour before adding them to the batter to prevent them from sinking to the bottom.
- Overripe bananas with brown or black peels make for better-tasting banana bread. (As bananas ripen, they become sweeter, softer, and less starchy — in other words, better for baking!)
- Left a banana on the counter too long, but don’t have enough for a batch of banana bread? Stash overripe bananas (peeled or unpeeled) in a freezer bag until you have enough, then thaw before using.
- Lining your loaf pans with parchment paper that hangs over the sides makes it easy to get the bread out of the pan after baking.
Variations And Substitutions
Because this recipe is so simple, there are plenty of easy ways to customize it to suit different preferences or diets.
- Make this banana bread gluten-free by using a gluten-free yellow cake mix.
- Make it sugar-free using sugar-free cake mix and chocolate chips.
- Make it vegan using a vegan cake mix, egg substitute (or flaxseed eggs), and chocolate chips.
- Use a muffin or mini-muffin pan instead of a loaf pan — who doesn’t love banana muffins?
- Swap half of the chocolate chips for peanut butter chips to make “Elvis-style” banana bread. (The flavors are a nod to the King’s favorite sandwich: peanut butter and banana!)
- Include chopped walnuts, or use them instead of chocolate chips, for added crunch.
How To Store Banana Bread
Ensure your banana bread is completely cool before wrapping or storing it to avoid sogginess. If storing it in your fridge or freezer, keep it away from foods with strong odors to prevent the bread from absorbing other odors or flavors.
| Location | Method | Time |
|---|---|---|
| Countertop | Store in an airtight container with room to breathe | Up to 4 days |
| Fridge | Wrap tightly in plastic wrap | Up to 1 week |
| Freezer | Wrap tightly in plastic wrap and freezer paper or aluminum foil | Up to 3 months |
How to Enjoy Leftovers
Store leftover banana bread according to the directions in the table above.
To reheat leftover banana bread, try one of these methods:
More Ideas You'll Love
- Skillet: Melt a bit of butter in a skillet, then add a slice or two of banana bread and cook until warm and lightly toasted. Flip the bread over halfway through to ensure even heating.
- Oven: Wrap slices of banana bread in aluminum foil and heat in your oven at 350°F for about 10 minutes.
- Microwave: Place a slice on a paper plate and cover it with a damp paper towel. Microwave in 10-second bursts until warmed through.
- Toaster: Toast slices of banana bread until warmed through. (Keep an eye on them so they don’t burn!)
How To Serve Banana Bread
For me, it’s hard to beat a warm, buttered slice of banana bread, but there are plenty of other delicious ways to eat it! Have it for breakfast with a side of fresh fruit, or dessert with a scoop of ice cream.
Here are some other serving suggestions you may want to try:
- Slice and use to make French toast.
- Slice, toast, and drizzle honey over the top.
- Make a peanut butter and honey sandwich with it.
- Make a trifle by layering pieces of banana bread with pudding and whipped cream.
Frequently Asked Questions
Can You Make 4 Ingredient Banana Bread Without Cake Mix?
Another variation on this recipe calls for 5 bananas, 1 can of sweetened condensed milk, and 2 1/2 cups of self-rising flour. With the chocolate chips, you’re back to four ingredients!
Can You Make 4 Ingredient Banana Bread With Mayonnaise?
It’s not uncommon for standard banana bread recipes to call for mayo, but I haven’t seen it used in a minimal ingredient variation. If you try it, let me know how it turns out!
Can You Make 4 Ingredient Banana Bread Without Flour?
For a flour-free banana bread recipe, check out The Baker Mama — it calls for bananas, peanut butter, chocolate chips, and oats.
Conclusion
This minimal-ingredient banana bread ranks right up there with my 3-Ingredient Pumpkin Chocolate Chip Cookies for simplicity and flavor. When it’s this easy to make, banana bread makes a perfect anytime treat!
What’s your favorite way to enjoy banana bread?
4 Ingredient Banana Bread (Recipe)
Ingredients
- 1 box yellow cake mix
- 2 eggs
- 3 bananas overripe
- 1 cup chocolate chips
Instructions
- Add the cake mix, eggs, bananas, and chocolate chips to a mixing bowl or stand mixer and mix well.
- Grease two standard loaf pans (or one large loaf pan) and add the prepared batter.
- Bake at 350°F for 35-40 minutes (or a few minutes longer if using a large loaf pan).
- Let the bread cool in the pan for 10 minutes, transfer to a wire rack to cool completely, then slice and serve.
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