4-Ingredient Banana Bread With Chocolate Chunk Muffin Mix

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I was seriously surprised at how incredible moist this 4-ingredient banana bread recipe turned out. It is more like a dessert with an almost cake like texture and loads of chocolate chunks scattered throughout the bread. If you are looking for an easy banana bread recipe, this is the perfect quick bread that is sure to cure those banana bread cravings.

This moist banana bread has the perfect amount of banana flavor. This delicious banana bread recipe is always perfect for breakfast or an afternoon snack!

loaf pan- this pan is a 8.5x4.5 size. Use a 9x5 if that's what you have. There may be to much batter for a smaller pan.

chocolate chunk muffin mix- I used Krusteaz brand chocolate chunk muffin mix. The great thing about mixes is that they already have the leavening agent and sugar incorporated. This will make your banana bread easier to make with far less ingredients.

ripe bananas- the more speckled your bananas are the better. Banana bread is a great way to use those bananas that became a little too ripe. I know in my house once bananas have brown spots they won't be eaten and I hate to throw away food. I used medium sized bananas. If you have large bananas I would use one less.

eggs- I used 3 large eggs for the recipe. This is what binds the bread together and can not really be substituted.

In a large mixing bowl, mash the ripe bananas with a fork. The key to great banana bread is to use ripe bananas. The riper they are the sweeter they become. They are also much easier to mash when they are ripe.

Add the eggs and vegetable oil to the mashed bananas. Use your fork or a whisk to break up the eggs.

Add the muffin mix to the wet ingredients. You will need a spatula or wooden spoon to stir the dry ingredients into the banana mixture. You want to scrap the sides of the bowl and stir just until no white streaks of flour remain.

Pour the banana bread batter into a prepared loaf pan. My pan is 8.5 by 4.5. If yours is slightly larger that would work fine but I wouldn't go any smaller or you may want to bake a few muffins separately.

Bake in preheated oven for 60 minutes. I set my timer at 40 and at that point I tented the bread with foil so that the edges would not become to brown.

Once the banana bread has fully baked set the loaf on a wire rack or cooling rack for 10 minutes to cool. Once the pan has cooled to a temperature you can handle, remove the loaf of banana bread. It is easier to slice once it has cooled completely but who can wait! Warm banana bread is the best with a cup of coffee or glass of milk.

My favorite ways to eat banana bread slices are warm with either a smear of melted butter or peanut butter. You can heat it in the microwave or even toast a slice.

After banana bread has completely cooled store leftover banana bread in an airtight container at room temperature for up to 4 days or freeze banana bread wrapped in plastic wrap and then placed in a freezer bag for up to 3 months.

muffin mix- you can substitute a box of yellow cake mix or a muffin mix without chocolate chunks if you do not want the addition of chocolate.

vegetable oil- you can use any neutral flavored oil in the recipe.

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