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 small loaf pans, or one large loaf pan. Put the banana bread batter into the pans.
Bake at 350°F for 35-40 minutes (bake for a few minutes longer if you’re using a large loaf pan.)
If you’re adding chocolate chips, toss them in a little bit of flour before adding them to the batter. It’s an easy way to keep them from sinking to the bottom of the pan.
Freeze overripe bananas until you have enough to make banana bread. Just throw them in a plastic baggie, peel and all! Thaw when ready to use.
Another way to freeze overripe bananas is to peel them, then place them in a ziplock bag. Smash the bananas inside the bag until they lie flat, then put it in your freezer. It makes thawing fast and easy!
Make it gluten-free by using a gluten-free yellow cake mix. (You can also make it sugar-free by using a sugar-free yellow cake mix and sugar-free chocolate chips!)
Bake your banana bread in a muffin pan, a mini-muffin pan, or a bundt pan for something a bit more interesting than your standard loaf.
Substitute half of the chocolate chips for peanut butter chips to make “Elvis Banana Bread” (a nod to the King’s favorite sandwich: peanut butter and bananas!)
Can’t eat it all at once? Freeze the rest; it defrosts beautifully!