Instructions

• Preheat oven to 350°F (175°C). Spray two 8×4-inch loaf pans with nonstick baking spray.
• Peel and mash 3–4 medium very ripe bananas until smooth and measuring about 1 1/2 cups (350 g) mashed banana.
• In a large bowl, lightly whisk the 3 large eggs. Add 1/3 cup vegetable oil and the mashed bananas and stir to combine.
• Add the 1 (approx 15-ounce) box yellow cake mix to the banana mixture. Stir with a spatula or spoon until the batter is evenly combined and no large dry streaks remain.
• If using mix-ins, fold up to 1 cup into the batter until evenly distributed.
• Divide the batter evenly between the two prepared loaf pans and smooth the tops.
• Bake for 43–48 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with only a few moist crumbs.
• Remove pans from the oven and let the loaves cool in the pans for about 10–15 minutes. Run a knife around the edges, then turn the loaves out onto a wire rack and cool completely before slicing.
• Store the cooled loaves in an airtight container or wrapped in plastic wrap at room temperature for a few days, or freeze for up to a few months.