I have very fond memories of my Mom making homemade goodies for friends, neighbors and school teachers when I was a child. She usually made one of three things, homemade banana bread, jam, or chocolate chip cookies.
My Mom makes each of these things really well, and over the years I have run into many of these friends, each of them making comments on how they remember these tasty homemade gifts.
I have vivid memories of my Mom baking up her banana bread in aluminum foil pans wrapping them in plastic wrap and topping them with a gift tag and bow. So this is how I chose to package this banana bread.
But this is SO not my Mother’s banana bread!
Her bread was completely made from scratch (I’ll have to share her famous recipe one day!) and this version I am sharing today, well it only has two ingredients.
Yes you read right, two!
This banana bread is inspired by some famous two ingredient pumpkin muffins made simply from spiced cake mix and pumpkin puree. Yes just those two things.
So that got me thinking and awhile back I thought if pumpkin puree and cake mix combined could become muffins; then why couldn’t mashed bananas and a cake mix become bread?
And much to my delight, it worked!
This banana bread is full of that banana flavor and is moist in texture. It is actually so moist that it sticks to your fingers. No dry and flavorless banana bread here! And the best part, is made and baked in under 30 minutes!
Oh and did I mention…. only two ingredients?
1 (15.25 ounce) package butter pecan cake mix
1 1/2 cups mashed ripe bananas (approximately 4 bananas)
Preheat oven to 350 degrees. Spray 3 (5 3/4 x 3 x 2) inch mini loaf pans with non-stick spray.
In a large bowl, stir together cake mix and mashed bananas mixing until thoroughly mixed together.
Pour batter evenly into prepared loaf pans.
Place loaf pans onto baking sheets and bake for 25-35 minutes or until tester inserted into center comes out clean.