If you love banana bread but don’t want the hassle of measuring flour, sugar, and baking soda, this easy 4 ingredient version is for you! It uses a box of spice cake mix and a few kitchen staples to create a flavorful, moist loaf that comes together in minutes.
If you're looking for other super easy banana recipes, try my cake mix banana muffins or these Banana Chocolate Cake Mix Muffins. Both are beginner-friendly and a hit with kids and adults!
Why I Love This Recipe
This recipe only uses 4 ingredients and comes together in one bowl.
The spice cake adds warm cinnamon and nutmeg flavors without any extra work or having those spices at home.
Chocolate chips make this banana bread feel a little more special—without adding fuss.
It’s freezer-friendly and perfect for using up overripe bananas.
Ingredients
1 box spice cake mix (yellow cake mix with cinnamon or pumpkin spice mix can be substituted.
3 ripe bananas (large). If you only have small bananas, I use 3 ½ to 4 little bananas just to make up the volume.
2 eggs, room temperature
1 cup chocolate chips (reserve ½ cup for topping). Use your favorite type of chocolate chips (I like milk chocolate, you might like semi-sweet or dark chocolate!).
Instructions
Step 1
Preheat your oven to 350°F. Grease a standard 9x5 loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, mash the bananas until smooth.
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Step 3
Add the eggs and spice cake mix to the bowl. Stir until everything is just combined. Do not overmix.
Step 4
Fold in ½ cup of the chocolate chips. Pour the batter into the prepared loaf pan and smooth the top.
Step 5
Sprinkle the remaining ½ cup of chocolate chips evenly over the top of the batter.
Step 6
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean (melted chocolate is okay!). Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Helpful hint - make sure you are poking in the center! If you have a skewer, you can poke a little deeper. The edges cook faster than the center. Don't be fooled that it's done early - make sure to test properly.
Storage Tips
Store leftover banana bread tightly wrapped at room temperature for up to 3 days.
Refrigerate for longer storage (up to 5 days).
This bread also freezes well—slice and wrap individually for an easy snack or breakfast.
FAQs
Yes! Yellow or chocolate cake mix work, but spice cake adds the best flavor without needing extra spices. I've made a 3 ingredient banana bread with yellow cake mix.
Definitely. The bread is still sweet and flavorful on its own.
Yes. Try my cake mix banana muffins or these Banana Chocolate Cake Mix Muffins. Both are easy and delicious!
Bananas should have lots of brown spots—this ensures natural sweetness and moisture.
Printable Recipe
4 Ingredient Banana Bread (with Chocolate Chips!)
Ingredients
- 1 box Spice Cake Mix I usually use Betty Crocker
- 3 Large Bananas
- 2 Large Eggs
- 1 Cup Chocolate Chips reserve ½ cup for topping
Instructions
- Preheat oven to 350°F. Grease a 9x5 loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add eggs and the dry spice cake mix. Stir until just combined. Do not overmix.
- Fold in ½ cup of chocolate chips.
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle the remaining ½ cup of chocolate chips evenly over the batter.
- Bake for 50–55 minutes, or until a toothpick/wooden skewer inserted into the center comes out clean (melted chocolate is fine). Make sure you test the middle because the edges bake faster.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use yellow or chocolate cake mix instead of spice cake mix, if preferred. Chocolate chips can be replaced with chopped nuts or skipped entirely. Storage:
Store banana bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5 days. For longer storage, slice and freeze individual pieces.
Nutrition (I am not a nutritionist. These are estimates only)
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