1. Preheat oven to 350ºF, grease a loaf pan. 
2. In a large bowl or bowl of electric mixer, add the entire bag of Yellow Cake Mix of your choice. 
3. Blend in 3 eggs. 
4. Once melted*, measure out 1 ½ cups* of banana pudding milkshake. *melted milkshake amount=combined volume of water + oil/butter on cake mix instructions. Adjust if necessary depending on your mix instructions. 
5. Beat on medium speed, or by hand vigorously, according to the box directions. 
6. Pour into a greased loaf pan, immediately transfer to the oven. Bake at 350ºF for 30 minutes, or until loaf is golden brown and a toothpick inserted into the middle comes out clean. 
7. Allow to cool in pan for 5 minutes, then loosen each side of the bread loaf. Invert onto a cooling rack and allow to cool for at least 30 minutes or completely. 
8. Slice into 1” thick slices, serve. 
9. Store leftover banana bread at room temperature in a sealed bag or airtight container for up to 3 days. This recipe also freezes well for several months.
   
   For a special treat, use a toaster oven to toast a slice of bread, serve warm.