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
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
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
