If you adore the comforting flavors of classic banana pudding and crave the cozy warmth of banana bread, then this Banana Pudding Banana Bread Recipe is going to feel like a hug in baked form. Blending creamy banana pudding mix right into the batter takes this loaf to the next level, infusing it with incredible moisture and flavor that makes each bite irresistibly soft and tender. Whether you’re baking for a casual brunch or a sweet afternoon treat, this recipe is the perfect way to elevate your banana bread game with familiar, delightful tastes everyone will love.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create a moist, flavorful banana bread with that special pudding twist. Each element plays an important role, from the mashed bananas adding natural sweetness and moisture to the instant pudding mix which enriches the texture and depth of flavor.
- 2 ripe bananas, mashed: The star ingredient adding natural sweetness and softness, don’t use underripe bananas for the best flavor.
- 1 box (3.4 oz) instant banana pudding mix: This key addition makes the bread extra moist and gives it that classic pudding taste.
- 1/2 cup unsalted butter, softened: Adds richness and helps achieve the perfect tender crumb.
- 1 cup granulated sugar: Balances the flavors and contributes to that golden crust.
- 2 large eggs: Bind everything together and add structure to the loaf.
- 1/2 cup sour cream: Keeps the bread moist while adding a slight tang for depth.
- 1 teaspoon vanilla extract: Enhances the banana flavor and adds a warm floral note.
- 2 cups all-purpose flour: Forms the base of the bread, providing structure.
- 1 teaspoon baking soda: Leavens the batter, helping it rise just right.
- 1/2 teaspoon salt: Balances the sweetness and enhances overall flavors.
- 1/2 teaspoon ground cinnamon (optional): Adds a subtle warmth that pairs beautifully with banana.
- 1/2 cup milk or buttermilk: Adds moisture and tenderness; buttermilk gives a slightly richer taste.
- 1/2 cup mini marshmallows (optional): For a fun, gooey pudding-like texture throughout the bread.
How to Make Banana Pudding Banana Bread Recipe
Step 1: Prep Your Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a standard loaf pan. Mash those ripe bananas until smooth and measure out all your ingredients. Getting everything ready upfront makes the mixing process a breeze and ensures nothing gets overlooked.
Step 2: Cream Butter and Sugar
Using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until light, fluffy, and pale in color. This step is important as it incorporates air, helping your bread rise nicely and creating a soft texture.
Step 3: Add Eggs, Bananas, and Flavorings
One at a time, beat in the eggs followed by the mashed bananas, sour cream, and vanilla extract. Mixing well after each addition ensures a smooth, cohesive batter packed with flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, instant banana pudding mix, baking soda, salt, and cinnamon if using. This step evenly distributes the leavening agents and spices, so your bread has a consistent texture and balanced flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture alternately with the milk or buttermilk. Mix just until combined, being careful not to overmix—overworking the batter leads to a tougher bread rather than a tender, moist loaf.
Step 6: Fold in Mini Marshmallows
If you’re using marshmallows, gently fold them into the batter now. They will melt slightly during baking, giving your bread delightful pockets of gooey sweetness reminiscent of creamy banana pudding.
Step 7: Bake and Cool
Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50 to 60 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Banana Pudding Banana Bread Recipe
Garnishes
Sprinkling a little powdered sugar or drizzling vanilla glaze on top adds that extra special touch. For an indulgent twist, serve a slice with whipped cream or a dollop of vanilla ice cream to echo that luscious pudding experience.
Side Dishes
This banana pudding banana bread pairs beautifully with fresh berries or a side of Greek yogurt for a more balanced breakfast or snack. A hot cup of coffee or chai tea also complements its sweet, comforting flavors perfectly.
Creative Ways to Present
Try toasting slices lightly and spreading with butter or cream cheese for contrast in texture and flavor. You can also cube it and serve it as part of a dessert trifle with layers of pudding and fruit, showcasing your Banana Pudding Banana Bread Recipe in a fun, crowd-pleasing way.
Make Ahead and Storage
Storing Leftovers
Your banana pudding banana bread stays moist and delicious when stored in an airtight container at room temperature for up to three days. For longer storage, refrigerate and bring slices to room temperature before enjoying for best taste.
Freezing
This bread freezes wonderfully! Wrap it tightly in plastic wrap and aluminum foil or store in a freezer-safe container. It will keep well for up to three months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
Warm slices gently in a toaster oven or microwave for 15 to 30 seconds to revive that fresh-baked softness and make it feel freshly baked again. Adding a pat of butter on warm bread melts beautifully and makes every bite extra special.
FAQs
Can I use regular vanilla pudding instead of banana pudding mix?
Absolutely! Using vanilla pudding mix will give you a slightly different flavor, but you’ll still get that lovely moist texture. If you want to enhance the banana taste, just add an extra ripe banana or a splash of banana extract.
What if I don’t have sour cream? Can I substitute it?
You can swap sour cream with plain Greek yogurt or even buttermilk if that’s what you have on hand. These alternatives keep the bread moist and tender while maintaining that slight tangy flavor.
Are mini marshmallows necessary?
Not at all! They’re completely optional but add an extra touch of gooey sweetness that mimics the texture of banana pudding. If you prefer a more traditional banana bread, feel free to leave them out.
How ripe should my bananas be?
For the best flavor and sweetness, bananas should be very ripe with plenty of brown spots. The softer and sweeter they are, the better your Banana Pudding Banana Bread Recipe will turn out.
Can I make this recipe dairy-free?
Yes! Replace the butter with a dairy-free alternative and use a dairy-free milk like almond or oat milk. For sour cream, you can find non-dairy versions or use coconut yogurt to maintain moisture.
Final Thoughts
This Banana Pudding Banana Bread Recipe is one of those magical bakes that makes you feel like you’ve hit the flavor jackpot every single time. It’s easy enough for a weekday treat but special enough to share with friends and family. Don’t wait—gather your ingredients, preheat that oven, and prepare to fall head over heels with this soulful, comforting loaf.
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Banana Pudding Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 5 minutes to 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Banana Pudding Banana Bread is a moist and flavorful twist on classic banana bread, made extra tender with instant banana pudding mix and enriched with sour cream and vanilla. Optional mini marshmallows add a delightful, pudding-like touch, making each slice soft, sweet, and comforting—a perfect treat for breakfast, snack, or dessert.
Ingredients
Main Ingredients
- 2 ripe bananas, mashed
- 1 box (3.4 oz) instant banana pudding mix
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup milk (or buttermilk for extra moisture)
- 1/2 cup mini marshmallows (optional, for a pudding-like touch)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the mashed bananas, sour cream, and vanilla extract. Mix thoroughly for an even consistency.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant banana pudding mix, baking soda, salt, and ground cinnamon if using. This helps distribute the leavening and flavors evenly.
- Incorporate dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk, beginning and ending with the dry. Stir gently just until combined to avoid overmixing, which could make the bread dense.
- Fold in marshmallows (optional): If using mini marshmallows, fold them carefully into the batter to add a soft, pudding-like texture to the bread.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This resting time helps the bread set and enhances its moisture and flavor.
Notes
- For extra moisture and tang, use buttermilk instead of regular milk.
- If you prefer a spicier flavor, you can increase the cinnamon or add a pinch of nutmeg.
- Mini marshmallows are optional but give a unique, gooey texture that enhances the pudding effect.
- Store banana bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
