Description
This Banana Pudding Banana Bread combines the moist texture of banana bread with the creamy flavor of instant banana pudding mix. It’s perfect for breakfast or dessert, featuring ripe bananas, vanilla wafers, and a tender crumb that’s sure to delight banana lovers. Easy to make and wonderfully rich, this bread is a delicious twist on a classic treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup instant banana pudding mix (dry)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 ripe bananas (mashed)
Additional
- 1/2 cup crushed vanilla wafers
- Optional: extra vanilla wafers and banana slices for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dry instant banana pudding mix, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to the creamed mixture, followed by the sour cream, vanilla extract, and mashed bananas. Mix until fully combined for a smooth batter.
- Combine Dry and Wet Mixtures: Gradually stir the dry ingredients into the wet ingredients just until incorporated, being careful not to overmix to keep the bread tender.
- Fold in Crushed Vanilla Wafers: Gently fold in the crushed vanilla wafers to add texture and flavor throughout the bread.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which prevents sogginess.
Notes
- For an extra pudding-like experience, top slices with whipped cream and sliced bananas.
- You can also mix white chocolate chips or chopped nuts into the batter for added texture and flavor.
- Store the bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week to keep it fresh.
