Start by preheating your oven to 350°F (175°C). This ensures your banana bread bakes evenly from the moment it goes in.

Lightly coat a 9x5-inch loaf pan with butter or a non-stick cooking spray to prevent sticking. For extra convenience, line it with parchment paper, leaving some overhang on the sides for easy removal later.

In a large mixing bowl, peel the ripe bananas and mash them with a fork until you achieve a smooth consistency. A few small lumps are okay—they add a nice texture!

To the mashed bananas, add the eggs, vegetable oil, milk, and vanilla extract. Whisk everything together until well combined.

Gradually pour in the yellow cake mix and stir until just combined. Be gentle—overmixing can make the bread dense instead of tender.

If you’re using chocolate chips, nuts, or cinnamon, gently fold them into the batter now. This is where you can get creative!

Transfer the batter into your prepared loaf pan. Use a spatula to spread the batter evenly across the pan for a uniform bake.

Place the pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready!

Allow the banana bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. This resting time is essential for clean, easy slicing.

If the top of your bread starts browning too quickly, loosely tent it with aluminum foil halfway through baking. This prevents over-browning while the center finishes cooking.