Banana Pudding Banana Bread is what happens when two beloved Southern classics join forces in your kitchen. Picture the sweet nostalgia of banana pudding colliding with the cozy, familiar comfort of homemade banana bread. The result is a golden, ultra-moist loaf packed with real bananas, a hint of vanilla, and irresistible pockets of crushed vanilla wafers throughout. Each bite tastes like a little celebration, whether you enjoy it for breakfast, as an afternoon treat, or a dreamy dessert. If you love banana bread and can’t resist a good banana pudding, this recipe is guaranteed to become your new obsession.

Banana Pudding Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

This Banana Pudding Banana Bread keeps things simple, but every ingredient truly matters. Each one brings something special to the table, from the creamy richness of sour cream to the crunch of vanilla wafers, making every slice unforgettable.

Ripe Bananas (3, mashed): The riper the bananas, the sweeter and more flavorful your bread will be.
Instant Banana Pudding Mix (1 box, 3.4 oz, dry): Adds that signature pudding flavor and keeps the loaf incredibly moist.
Unsalted Butter (1/2 cup, softened): Provides richness and a tender crumb.
Granulated Sugar (3/4 cup): Sweetens the loaf just enough without overpowering the banana flavor.
Large Eggs (2): Give structure and help bind everything together.
Vanilla Extract (1 teaspoon): Rounds out the flavors and adds warmth.
Sour Cream (1/2 cup): Makes the banana bread extra moist and tangy.
All-Purpose Flour (1 1/2 cups): Forms the sturdy foundation of the loaf.
Baking Soda (1 teaspoon): Ensures a lovely rise and light texture.
Salt (1/2 teaspoon): Balances out the sweetness and enhances flavors.
Crushed Vanilla Wafers (1/2 cup): Brings a delightful crunch and a nod to classic banana pudding.
Whole Milk (1/4 cup): Keeps the batter smooth and tender.
Extra Vanilla Wafers (for topping): Create a golden, crunchy finish on top.

How to Make Banana Pudding Banana Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray, making sure you get into the corners so your Banana Pudding Banana Bread slides out easily later. This step sets you up for a loaf that bakes evenly and releases beautifully.

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy—this usually takes about two minutes. Creaming these together helps create a tender texture and ensures even sweetness throughout the bread.

Step 3: Add Wet Ingredients

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, then add the mashed bananas and sour cream. This combo is what makes Banana Pudding Banana Bread so moist and flavorful. Mix until everything just comes together; don’t worry if it looks a little lumpy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and the dry banana pudding mix. This step ensures the leavening and pudding mix are distributed evenly, so your loaf rises perfectly and gets that signature flavor in every bite.

Step 5: Bring It All Together

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition. Once combined, fold in the crushed vanilla wafers. The goal is a thick, luscious batter with little bits of wafer peeking through.

Step 6: Pour and Top

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Press extra vanilla wafer pieces gently into the surface—these will bake up golden and add a picture-perfect finish to your Banana Pudding Banana Bread.

Step 7: Bake and Cool

Slide the pan into your preheated oven and bake for 55 to 65 minutes. The bread is ready when the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to finish cooling completely. This keeps the crust crisp and the interior delightfully tender.

How to Serve Banana Pudding Banana Bread

Garnishes

Dress up each slice with a dollop of whipped cream, a drizzle of caramel, or a sprinkle of extra crushed vanilla wafers. You can even add a few banana slices right before serving for pure banana pudding vibes. These little touches turn Banana Pudding Banana Bread into a bakery-worthy treat.

Side Dishes

Pair a warm slice with creamy Greek yogurt and fresh berries for an indulgent breakfast or brunch. For dessert, serve it alongside a scoop of vanilla ice cream or a handful of toasted pecans. The bread’s sweet, comforting flavor plays well with so many sides.

Creative Ways to Present

Try cutting the bread into cubes and layering them in parfait glasses with pudding and whipped cream for a show-stopping trifle. Or, toast thick slices and use them as the base for a decadent banana bread French toast. However you serve it, Banana Pudding Banana Bread always steals the show.

Make Ahead and Storage

Storing Leftovers

Wrap cooled Banana Pudding Banana Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The bread stays moist and flavorful, thanks to the pudding mix and sour cream, so you can enjoy a slice any time.

Freezing

If you want to keep it longer, Banana Pudding Banana Bread freezes beautifully. Slice the cooled loaf, wrap individual pieces in plastic wrap, and stash them in a freezer-safe bag. They’ll keep for up to three months—just grab a slice whenever the craving strikes!

Reheating

To enjoy that fresh-baked taste, simply warm a slice in the microwave for about 15–20 seconds or pop it in a toaster oven. The flavors and texture come right back to life, making each bite as cozy as day one.

FAQs

Can I use regular banana pudding mix instead of instant?

For this Banana Pudding Banana Bread, instant pudding mix works best because it blends into the batter without needing to be cooked first. Regular (cook-and-serve) pudding mix may change the texture and moisture, so stick with instant for best results.

What’s the best way to mash bananas for this recipe?

The easiest way is to use a fork or potato masher on very ripe bananas. You want them almost liquid, with just a few small lumps left. This ensures your Banana Pudding Banana Bread is evenly moist and packed with real banana flavor.

Can I add nuts or chocolate chips?

Absolutely! Fold in up to 1/2 cup of chopped pecans, walnuts, or white chocolate chips for added texture and richness. They pair perfectly with the pudding and banana flavors.

Why do I need to let the bread cool before slicing?

Letting your Banana Pudding Banana Bread cool completely allows the crumb to set and makes slicing much easier. If you cut it while it’s hot, it might crumble or be a bit gummy in the center.

How do I know when the banana bread is done?

Start checking at the 55-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your Banana Pudding Banana Bread is ready. If there’s wet batter, give it a few more minutes and check again.

Final Thoughts

If you’re craving the ultimate mash-up of comfort and nostalgia, you just can’t go wrong with Banana Pudding Banana Bread. It’s easy enough for a weekday treat but special enough for sharing with friends and family. Give it a try, and don’t be surprised if it becomes your new go-to banana bread recipe!

Banana Pudding Banana Bread Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This Banana Pudding Banana Bread recipe combines the moistness of classic banana bread with the creamy sweetness of banana pudding and the crunch of vanilla wafers. Perfect for breakfast or dessert, this loaf is a delightful treat that stays fresh for days thanks to the sour cream and instant pudding mix.

Ingredients

Scale

Wet Ingredients

3 ripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup whole milk

Dry Ingredients

1 box (3.4 ounces) instant banana pudding mix (dry)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed vanilla wafers

Toppings

Extra vanilla wafers for topping

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Cream Butter and Sugar: In a large bowl, use a mixer to cream softened butter and granulated sugar together until the mixture is light and fluffy for a smooth base.
Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate them fully, then mix in the vanilla extract, mashed bananas, and sour cream until the batter is well combined and creamy.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and dry banana pudding mix to distribute ingredients evenly.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, stirring gently to form a smooth batter without overmixing.
Add Crushed Vanilla Wafers: Fold in the crushed vanilla wafers carefully to retain their texture in the batter.
Prepare for Baking: Pour the batter into the greased loaf pan and smooth the top with a spatula. Press extra vanilla wafer pieces gently into the top of the batter for added crunch upon baking.
Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing.

Notes

This banana bread stays moist for days thanks to the pudding mix and sour cream.
For an extra indulgent version, fold in 1/2 cup white chocolate chips or chopped nuts before baking.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American