Desserts
This banana bread recipe using cake mix and pudding transforms pantry staples into a moist, tender loaf that rivals homemade from scratch. The secret lies in blending instant vanilla pudding mix with cake mix—a technique that guarantees a dense, cake-like texture without dryness. I developed this recipe during a particularly busy week when I needed dessert without the effort, and it became an instant favorite.
The beauty of this method is its simplicity: no measuring dry ingredients separately, no folding in mashed bananas by hand, and no waiting for yeast to rise. Instead, you combine everything in one bowl, resulting in a batter that's thick, rich, and packed with banana flavor. The pudding mix adds moisture and structure, while the cake mix provides that familiar sweetness and crumb.
By the time it emerges from the oven, you'll have a loaf with a golden crust and a crumb that's soft yet sturdy enough to slice cleanly. The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect balance of sweetness and banana richness. This recipe proves you don't need complicated techniques to create impressive desserts.
Perfect for breakfast, dessert, or snacking, this banana bread keeps well at room temperature for days and even freezes beautifully. The best part? It uses ingredients you likely already have on hand, making it the ultimate no-fuss dessert solution. Let's get baking!
Ingredients for banana bread recipe using cake mix and pudding
Pantry staples and a few ripe bananas—this is your shortcut to show-stopping banana bread.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 1 ½ cups | Mashed, no need to peel |
| Vanilla Cake Mix 🍞 | 1 box | Any brand, no substitutions |
| Instant Vanilla Pudding Mix 🧁 | 1 box | Small size, 3.4 oz |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vegetable Oil 🫒 | ½ cup | Any neutral oil works |
| Unsweetened Applesauce 🍎 | ½ cup | For extra moisture |
| Milk 🥛 | ½ cup | Any kind, room temp |
| Baking Soda 🧂 | ½ tsp | Not baking powder |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Chopped Walnuts 🥜 | ½ cup | Optional for texture |
| Granulated Sugar 🍚 | ¼ cup | For topping, optional |
The bananas are your flavor powerhouse—ripest is best, those with brown spots pack the most sugar. Trader Joe's often has perfect ones, or just grab whatever's spotted at the grocery store. The cake mix and pudding mix? Any brand works, but the instant pudding needs to be vanilla—no chocolate or other flavors. I always double-check the box size too—some are 3.4 oz, others 4.4 oz, and that extra ounce matters for texture. The walnuts? Toast them first—5 minutes in a dry pan until fragrant, then chop. Worth the extra minute!
No cake mix? Muffin mix works in a pinch, just add 1 tsp extra oil. Out of vanilla pudding? Instant chocolate pudding plus 1 tsp vanilla extract gets you close. The applesauce can be swapped for unsweetened applesauce pouches from the baby food aisle—same thing, no waste. Milk substitute? Almond milk or coconut milk both work, but the fat in whole milk gives that classic richness. The cinnamon? Ground is fine, but if you've got whole cinnamon sticks, grind them fresh—game changer. And if you're watching sugar, cut the topping sugar by half.
This batter keeps for 2 days in the fridge—just cover it tightly. The baked loaf? Room temp for 3 days, or freeze for 3 months wrapped in foil. I always bake an extra mini-loaf (half the batter) to freeze for lazy mornings. The crust stays crisp for hours, but if it gets soft, just reheat at 300°F for 10 minutes—it's like fresh out of the oven. Store extra slices in the freezer too—microwave 30 seconds to revive. Trust me, you'll make this weekly once you try it.
Why You'll Love This Recipe
- No Pantry Stress: I keep a box of cake mix and pudding on hand just for this—no measuring spices, no sifting, no fuss. Mash those bananas, mix in the dry ingredients, stir in the pudding for that secret creamy boost, and you’re done. Honestly, the only thing I measure is the oil, and even that’s just a splash.
- Moist Magic: That pudding mix isn’t just a shortcut—it’s the game-changer. The cake mix gives you structure, the bananas add natural sweetness, and the pudding? It keeps this bread ridiculously moist for days. (Yes, even on a Tuesday night when you forgot to bake.)
- Breakfast or Dessert: Serve it warm with butter for a breakfast that feels like a treat, or slice it cold for a snack that doesn’t taste like one. I’ve even used it in lunchboxes—kids eat it faster than their PB&J. The pudding’s richness balances the bananas’ sweetness, so it works every time.
- Budget-Friendly Leftovers: A single loaf costs me pennies, and it stays fresh for weeks if wrapped tight. Between us, I’ve had this bread for breakfast, dessert, and even crumbled over ice cream—no waste, just versatility. Plus, the pudding mix stretches what little cake mix I buy, so I’m not scrambling for ingredients.
Step-by-step instructions for banana bread using cake mix and pudding
Here's how to transform simple pantry staples into a wonderfully moist loaf every time.
Mash the Bananas and Mix Dry Ingredients
Start by mashing the 1.5 cups ripe bananas in a large mixing bowl until completely smooth—no lumps allowed. I like to use a fork for this step as it gives you more control than a blender. The bananas should be soft enough to spread like butter.
In a separate bowl, whisk together the 1 box vanilla cake mix, 1 box instant vanilla pudding mix, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ¼ teaspoon salt. This dry mixture is the secret to that perfect texture—don't skip mixing it thoroughly. The pudding mix adds that extra moisture we're after, while the cinnamon gives it that classic banana bread warmth.
Combine Wet Ingredients and Create the Batter
To the mashed bananas, add the 2 whole large eggs, ½ cup vegetable oil, ½ cup unsweetened applesauce, and ½ cup milk. Mix everything together until just combined—you don't want to overmix here. The batter should be thick but pourable, like a rich cake batter.
Now gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything comes together. If you're using the optional ½ cup chopped walnuts, fold them in now. The walnuts add a nice crunch, but they're completely optional. At this point, your batter should be thick but still smooth—almost like a very rich brownie batter.
Prepare the Loaf Pan and Bake
Preheat your oven to 350°F and grease a standard 9x5-inch loaf pan generously with butter or cooking spray. I like to use a pastry brush for this—it gets into all the nooks and crannies. The pan should be well-coated to prevent sticking.
Pour the batter into the prepared pan and smooth the top with a spatula. If you're using the optional ¼ cup granulated sugar for topping, sprinkle it evenly over the batter now. This creates that beautiful caramelized crust on top that everyone loves. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve for Maximum Moisture
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This gradual cooling prevents the bread from becoming gummy in the center. The reason we wait is that the bread continues to set as it cools, and rushing this step can make it dense instead of light and moist.
Once fully cooled, slice and serve. You'll notice the texture is incredibly tender with just the right amount of density—no dryness here! The pudding mix does its magic by keeping it moist for days. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For extra freshness, you can also freeze slices for up to 3 months.
Pro Tips For Making Banana Bread Recipe Using Cake Mix And Pudding
- Mash Bananas Thoroughly: I learned this the hard way—lumpy banana mix means uneven texture and a denser loaf. Use a fork to smash them first, then blend with a hand mixer or immersion blender until completely smooth. No chunks means no surprises when you slice it.
- Mix Dry Ingredients First: Skip the temptation to toss everything in at once. Combine the cake mix, pudding mix, and salt in your bowl first, then add wet ingredients. This prevents clumping and ensures the pudding mix dissolves evenly—no weird grainy pockets in your bread.
- Don’t Overmix the Batter: After adding the eggs and oil, stir just until combined. I used to beat this like I was making pancakes, and the bread turned tough. A few swirls with a spatula are all you need—overmixing develops gluten, and this recipe isn’t trying to be a cake.
- Grease and Flour the Pan Properly: This isn’t the prettiest method, but it’s the tastiest. Brush the pan with oil, then dust with flour, tapping out the excess. I skip this sometimes, and the bread sticks or gets a weird crust. A little effort here saves a lot of frustration later.
Common mistakes when making perfect results
Overmixing the Batter
This is the #1 mistake I see—people cranking the mixer for way too long after the ingredients are combined. Overmixing develops gluten in the cake mix, which makes your banana bread tough instead of tender. Stop mixing as soon as everything comes together—you should still see small flecks of batter color. I use a spatula to gently fold the last few additions by hand to avoid overworking the batter. 💫
Skipping the Dry Mix Step
Combining the cake mix and pudding mix dry is absolutely critical for that perfect texture. If you add them directly to the wet ingredients without pre-mixing, you'll end up with pockets of dry mix that don't dissolve properly, leading to a dense, uneven crumb. Take the extra 30 seconds to whisk them together thoroughly in a separate bowl—your taste buds will thank you.
Using Underripe Bananas
Those slightly green bananas might seem fine, but they won't give you that sweet, rich flavor or proper moisture. For the best results, use bananas with brown spots—they're packed with natural sugars that caramelize beautifully during baking. I keep a bowl of bananas on my counter specifically for this recipe so they ripen up just right. The riper, the better!
Incorrect Oven Temperature
Your oven might run hotter or cooler than the marked temperature, so it's crucial to use an oven thermometer. I've seen many loaves come out either underbaked or burned because the oven was off by 25°F. Set your oven to 350°F and verify with a thermometer—this ensures even baking and that perfect golden crust without drying out the center.
Not Greasing the Pan Properly
A lightly greased pan can lead to sticking, while too much grease creates a greasy crust. Use a pastry brush to coat the pan generously with butter or oil, then dust with flour—tap out the excess so it's lightly coated but not soggy. For extra insurance, I line the pan with parchment paper cut to fit, then grease that. This makes removing the loaf effortless and keeps it from tearing.
Cutting Too Soon
That fresh-from-the-oven aroma is tempting, but slicing banana bread too early releases steam and makes it gummy. Always let it cool in the pan for 10 minutes first, then transfer to a wire rack to cool completely before slicing. The wait ensures the crumb sets properly and maintains that perfect moist texture. Trust me, the 10 minutes are worth it for that ideal slice every time. 🍞
Nutrition facts
Frequently asked questions
Can I substitute other cake mixes in this banana bread?
Yes, but stick to vanilla cake mix for best results. Chocolate or spice mixes will change the flavor profile significantly. If you must use another type, add 1 teaspoon extra vanilla extract to compensate for the lack of vanilla flavor. For a lighter texture, try a pound cake mix instead—it contains less baking powder, which helps maintain moisture.
Why does my banana bread turn out dry?
Dryness usually comes from overbaking or using underripe bananas. Always check for doneness with a toothpick at 50 minutes—if it comes out clean, remove it immediately. For extra moisture, add 2 tablespoons yogurt or sour cream to the batter. The pudding mix helps prevent dryness, but if your oven runs hot, reduce temperature to 325°F and bake for 60-70 minutes.
Can I make this recipe gluten-free?
Use a 1:1 gluten-free vanilla cake mix and ensure your pudding mix is also gluten-free. Replace regular flour in any additional steps with gluten-free all-purpose flour. The texture will be slightly denser, but the moisture from the pudding mix helps compensate. For best results, add 1 extra tablespoon oil to maintain tenderness.
How do I make this into muffins instead of a loaf?
Divide the batter evenly among 12 greased muffin cups (fill each ⅔ full). Bake at 350°F for 18-22 minutes or until a toothpick comes out clean. For extra flavor, sprinkle ½ teaspoon cinnamon on top before baking. Muffins will be slightly denser than the loaf but still moist—perfect for breakfast on the go!
What’s the secret to a perfectly caramelized crust?
The sugar topping is key! Sprinkle ¼ cup granulated sugar evenly over the batter before baking. For extra browning, broil for 1-2 minutes at the end (watch closely!). Brush the top with a little milk before baking too—this creates a glossy finish. If your crust isn’t caramelizing, try increasing the oven temp to 375°F for the last 5 minutes of baking.