Preheat oven to 325°F (160°C).

Combine Duncan Hines butter cake mix, baking soda, canola oil, mashed bananas, chopped pecans, and eggs in a large bowl.

Mix all ingredients until well combined.

Spray two loaf pans with Pam or other non-stick cooking spray.

Pour batter evenly into the prepared loaf pans.

Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in pans for about 10 minutes.

Transfer to a cooling rack to cool completely.

Wrap in Saran Wrap and then in aluminum foil.

Store in refrigerator.