There’s something undeniably comforting about banana bread. It’s a classic, cozy treat that fills your home with the warm scent of vanilla and bananas as it bakes. But what if we took that comforting classic and gave it a delicious twist? Enter Banana Pudding Banana Bread—a delightful fusion of two beloved desserts in one moist, flavorful loaf.
This recipe combines the rich, creamy goodness of banana pudding with the soft, tender texture of homemade banana bread. Each bite is packed with ripe bananas, vanilla pudding mix, and a hint of cinnamon for that perfect balance of sweetness and warmth. It’s the ultimate way to use up those overripe bananas sitting on your counter, and trust me, once you try it, you’ll want to make it again and again.
Whether you’re baking this for a cozy weekend treat, a family gathering, or just because you’re craving something sweet, this banana bread is sure to be a hit. Let’s dive in and make this irresistible Banana Pudding Banana Bread together!
Why You’ll Love This Recipe
- Super Moist & Flavorful – The addition of vanilla pudding mix makes this banana bread extra soft and rich.
- Perfect Way to Use Overripe Bananas – No more wasting bananas! This recipe turns them into something magical.
- Easy to Make – Simple ingredients and straightforward steps make this a great bake for any skill level.
- Great for Breakfast or Dessert – Enjoy it with your morning coffee or as an after-dinner treat.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 (3.4 oz) package instant vanilla pudding mix
- ½ cup milk
- ½ cup chopped nuts (optional)
- ½ cup crushed vanilla wafers (optional)
How to Make Banana Pudding Banana Bread
Step 1: Prep Your Ingredients
Before you start, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Gather all your ingredients. Mash your bananas until smooth and creamy, and if you’re using nuts or crushed vanilla wafers, have them ready.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures that the leavening agents are evenly distributed, giving you a perfectly risen loaf.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is key to making the banana bread tender.
Step 4: Add the Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract. Next, stir in the mashed bananas and the instant vanilla pudding mix. The pudding mix adds an extra layer of creaminess and enhances the banana flavor.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined—be careful not to overmix, as this can make the bread dense instead of light and fluffy.
If you’re using nuts or crushed vanilla wafers, gently fold them in at this stage for added texture and flavor.
Step 6: Bake to Perfection
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature!
Helpful Tips
- Use Overripe Bananas – The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with plenty of brown spots!
- Don’t Overmix the Batter – Stir until just combined to avoid a tough loaf.
- Add a Crunch – Chopped pecans or walnuts add a great texture, but they’re totally optional.
- Try a Topping – Sprinkle extra crushed vanilla wafers on top before baking for a little crunch.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- This banana bread stays fresh for several days when stored properly. Wrap it in plastic wrap or place it in an airtight container at room temperature.
- For an extra indulgent treat, serve a warm slice with a dollop of whipped cream or a drizzle of caramel sauce.
Nutritional Information (Per Slice)
- Calories: ~250
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 5g
- Sugar: 18g
- Fiber: 2g
Frequently Asked Questions
Can I Use Regular Pudding Instead of Instant?
No, instant pudding is best for this recipe because it blends easily into the batter and enhances the moisture level.
How Should I Store Leftover Banana Bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week or freeze slices for up to 3 months.
Can I Make This Recipe Into Muffins?
Yes! Divide the batter into a muffin tin and bake at 350°F for about 18-22 minutes, or until a toothpick inserted in the center comes out clean.
What Can I Add to This Banana Bread?
Feel free to customize with chocolate chips, coconut flakes, or even a swirl of peanut butter for extra flavor.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week for longer freshness.
- Freezer: Wrap slices individually and store in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for a few seconds.
Related Recipes
If you loved this Banana Pudding Banana Bread, you might also enjoy these delicious treats:
Conclusion
Banana Pudding Banana Bread is the ultimate mash-up of two comforting desserts, bringing the best of both worlds into one easy-to-make loaf. Whether you enjoy it fresh out of the oven with a cup of coffee or as an afternoon snack, this banana bread is bound to become a household favorite.
Print
Banana Pudding Banana Bread
Description
There’s something undeniably comforting about banana bread. It’s a classic, cozy treat that fills your home with the warm scent of vanilla and bananas as it bakes. But what if we took that comforting classic and gave it a delicious twist? Enter Banana Pudding Banana Bread—a delightful fusion of two beloved desserts in one moist, flavorful loaf.
This recipe combines the rich, creamy goodness of banana pudding with the soft, tender texture of homemade banana bread. Each bite is packed with ripe bananas, vanilla pudding mix, and a hint of cinnamon for that perfect balance of sweetness and warmth. It’s the ultimate way to use up those overripe bananas sitting on your counter, and trust me, once you try it, you’ll want to make it again and again.
Whether you’re baking this for a cozy weekend treat, a family gathering, or just because you’re craving something sweet, this banana bread is sure to be a hit. Let’s dive in and make this irresistible Banana Pudding Banana Bread together!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 (3.4 oz) package instant vanilla pudding mix
- ½ cup milk
- ½ cup chopped nuts (optional)
- ½ cup crushed vanilla wafers (optional)
Instructions
Before you start, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Gather all your ingredients. Mash your bananas until smooth and creamy, and if you’re using nuts or crushed vanilla wafers, have them ready.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures that the leavening agents are evenly distributed, giving you a perfectly risen loaf.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is key to making the banana bread tender.
Beat in the eggs one at a time, followed by the vanilla extract. Next, stir in the mashed bananas and the instant vanilla pudding mix. The pudding mix adds an extra layer of creaminess and enhances the banana flavor.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined—be careful not to overmix, as this can make the bread dense instead of light and fluffy.
If you’re using nuts or crushed vanilla wafers, gently fold them in at this stage for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature!
Notes
This banana bread stays fresh for several days when stored properly. Wrap it in plastic wrap or place it in an airtight container at room temperature.
For an extra indulgent treat, serve a warm slice with a dollop of whipped cream or a drizzle of caramel sauce.