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
Scale
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.
