Prep 10 mins
Cook 40 mins
For those times when I'm short on time I'll have to remember how fast and easy this was and that it turned out not one but two loaves of the moistest and most delish bread that my husband said he dreamed about the whole next day. Of course, I've made healthy adjustments to fit my family's needs. I am planning on trying this with a yellow cake mix and also will try this same way but adding pineapple bits to the batter.
- 18 1⁄4 ounces duncan hines moist supreme pineapple cake mix
- 3 eggs (follow your mix recommendations)
- 1⁄2 cup water (again, follow cake mix recommendations here)
- 3 very ripe bananas (the peels on mine were dark but the insides were getting soft)
- 1⁄3 cup unsweetened applesauce, as a substitute for the recommended oil in the mix (those snack cups of applesauce are exactly this amount)
- heat oven to 325 and grease and flour two glass or foil loaf pans. (Use oven recommended temp on the cake mix box that you are using).
- According to cake mix instructions, mix the eggs, cake mix and water together. Beat on medium speed for 2 minutes. In a seperate bowl and BY HAND mash bananas with a fork. You want some small lumps to remain. Don't mash too much. Add applesauce to bananas and lightly stir together.
- Mix bananas and applesauce into the beaten cake batter and stir by hand until completely combined. Divide batter between the two loaf pans and back for approximately 35-40 minutes -- use the toothpick test for doneness. You should see moist crumbs stick to the toothpick, but not wet batter. Also, center of bread will be flat and soft, but not jiggly.
- Enjoy this easy one.
This was heavenly! I made this with 1/3 cup of vegetable oil instead of the applesauce just because I didn't have any on hand, and this came out fantastic. It was so moist and the flavor of the pineapple in the cake mix with the bananas was awesome. I will definately make this again.