I love banana bread and German chocolate cake, and this recipe combines them both. The flavor is amazing! You can taste each element from the bananas to the cinnamon chips within the backdrop of the chocolate cake. I also love the mini loaves—they are a nice size for gift-giving or if you don’t want to have a huge cake around to taunt you!
Source: Mini German Chocolate Banana Loaves, Chocolate from the Cake Mix Doctor
Vegetable oil spray for misting the pans
Flour for dusting the pans
2 ripe bananas, sliced (¾ cup)
1 package (18.25 ounces) plain German chocolate cake mix
1 cup buttermilk
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 cup cinnamon chips
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist six 6-inch loaf pans with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the banana slices in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds or until they are mashed. Add the cake mix, buttermilk, oil, eggs, and vanilla. Blend with the electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium speed to medium and beat 2 minutes more, scraping the sides down again if needed. Fold in the cinnamon chips. The batter should look well combined, and the cinnamon chips should be evenly distributed. Pour the batter into the prepared pans, dividing it equally. Place the pans in the oven.
Bake the loaves until they spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a long, sharp knife around the edges of each loaf, invert them onto your hand, then invert again onto a rack so that they are right side up. Allow the loaves to cool completely, 20 minutes. Then serve.
Store these miniature loaves, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the loaves overnight in the refrigerator before serving.