Those bananas that are just a little too spotty and are softer are no bueno. They make the mashiest noises when you eat them, and those mashy noises are basically the fruit-eating version of nails on a chalkboard. But bananas that are bright yellow with nary a spot in sight are just perfect. I love slicing them up on yogurt parfaits, eating them plain, chocolate dipping them, or throwing them into smoothies.
But did you know that the darker the banana, the better the bread? Not only are darker bananas easier to mash (they’re virtually mashed as you peel them!) but they have more sweetness and are absolutely perfect for baking banana bread. So as much as I hate it, I usually let my bananas get spotty and dark brown before I mash ’em up and toss them in this banana bread. Which, by the way, is
Most bananas breads I’ve tried are way too crumbly and dry, which is basically a disgrace to carbohydrate-y products everywhere. Carbs should be soft and tender, not crumble at the mere touch. That, or the banana flavor isn’t really there. Or the bread isn’t spiced well, giving kind of a bland flavor and texture. I guess you could say I’m well versed in eating terrible banana breads. I consider it a life’s accomplishment.
My Favourite Banana Bread
But this banana bread is super soft and tender, moist without being wet, and definitely far from dry & crumbly. It’s perfectly spiced with cinnamon and a pinch of nutmeg, is jam-packed with fresh, sweet banana flavor, and is topped with an irresistible, crunchy brown sugar & cinnamon crust that lends a crispy crunch to every bite. And it has my secret ingredient: pudding! Yep, instant pudding mix is tossed into the batter to give this an extra sweetness, extra moisture, and great texture. Scouts honor — you will insist on tossing in a box of pudding mix in your quick breads from now on! The result is tremendous 🙂 If nuts are your jam, feel free to toss in some chopped walnuts or pecans for added crunch and texture. Or if you prefer it glazed or frosted, omit the brown sugar topping for a thick helping of cream cheese frosting.
If you're tired of eating crumbly, dry, flavorless banana bread, you're in luck: this recipe is bursting with fresh bananas, is swirled with bits of cinnamon and is topped with the most irresistible brown sugar crust. A soon-to-be family favorite!
I really, really LOVE that this recipe uses pudding mix. Pudding is my secret ingredient in all of my cakes because of the awesome, fluffy texture and soft, moist crumb it gives baked goods. Pudding does the same thing in this bread recipe and eliminates the possibility of tough, dry bread. I like using banana flavored pudding, but French vanilla would work well, too, or butterscotch if you’re feeling feisty 🙂 again, feel free to add chopped nuts, dried fruit, or chocolate chips to the batter, or omit the crusty top in favor of a simple glaze or thick icing. It’s completely customizable to your preferences, but I happen to love the thick, crunchy, sugary crust from the brown sugar and cinnamon.Vanilla Pudding Banana Breadmade with ripe bananas and vanilla pudding! The pudding adds so much moisture and flavor to this delicious banana bread recipe.
Easy Banana Bread Recipe With Self Rising Flour
Banana bread recipes are always a hit with family and friends because they’re simple, versatile, and incredibly delicious. This vanilla pudding banana bread recipe is one of the yummiest ways to eat ripe bananas. And I love how simple and easy this quick bread recipe is to make!
Vanilla pudding banana bread is a simple banana bread recipe that is packed with flavor. Made with vanilla pudding that adds tons of flavor and moisture for the perfect quick bread consistency. Many banana bread recipes are made with oil, but most of the liquid comes from the pudding which saves a few calories and creates the most amazing flavor and consistency!
Vanilla pudding – A cup of vanilla pudding is needed for the recipe. Any type of vanilla pudding will work. You can use a homemade version or you can make up some instant pudding from a mix.
Banana Bread (one Bowl)
Brown sugar – A cup of brown sugar adds the perfect amount of sweetness to the bread and pairs so well with the bananas.
Flour – All-purpose flour works great, but you can swap in some wheat flour if you’d like. The more wheat flour you swap in, the more the consistency of the bread will change.
Baking soda – 2 teaspoons of baking soda act as the leavening agent in the bread. For best results, make sure the baking soda isn’t old or expired.
Incredible Banana Bread Pudding
Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
Here’s how to help your quick bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.
Vanilla Pudding Banana Bread made with ripe bananas and vanilla pudding! The pudding adds so much moisture and flavor to this delicious banana bread recipe.
Banana Bread Pudding Loaf Recipe
Calories: 143 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 24 mg | Sodium: 184 mg | Potassium: 103 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 151 IU | Vitamin C: 2 mg | Calcium: 14 mg | Iron: 1 mg
You need to use prepared vanilla pudding in this recipe. I usually just whip up a batch of instant vanilla pudding from a box – it only takes a few minutes. If you have more time, you could try our favorite recipe for Homemade Vanilla Pudding. The fastest method would be to use pre-made pudding cups!
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favoritethermometer is the Thermapen. It’s super fast and incredibly durable. Anothergreat cooking thermometer is the ThermoPopwhich is a more basic version that works just as well!
Vanilla Pudding Banana Bread
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This banana bread recipe will yield 12 regular sized muffins or 24 mini muffins. Bake at 375° for about 25-30 minutes. The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through.
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
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