Six-Banana Banana Bread
User Reviews
4.6
Six-Banana Banana Bread
Description
This Six-Banana Banana Bread recipe balances six ripe bananas with melted butter, eggs, granulated and brown sugar, and sour cream or Greek yogurt for moisture and richness. Vanilla extract imparts aroma, while vanilla instant pudding mix (dry, not cooked) supports moist crumb and tender texture. Flour, baking soda, cinnamon, and salt round out the dry ingredients, folded into the wet mixture with care to avoid overmixing.
Baked at 350°F in a greased and floured loaf pan, the bread develops a golden domed top. Doneness is tested by toothpick insertion, signaling a moist but set center. The recipe advises adjustments for pudding mix unavailability by adding extra flour, cornstarch, and sugar. Smaller batter portions can be baked as mini loaves or muffins with adjusted times.
Its sweet banana flavor and soft, dense texture make it suitable for breakfast, snacks, or teatime. Cinnamon adds subtle warmth without overpowering the banana.
Variations in baking time apply depending on banana ripeness, oven differences, and pan sizes. Watching the bread rather than the clock is recommended for best results.
Ingredients
- ¼ cup butter melted, unsalted
- 2 egg large
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ¼ cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract or to taste
- 6 banana mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they’re small, you may need more, medium/large, very ripe
- vanilla instant pudding mix not Cook ‘n Serve, one 3.4-ounce box
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt or to taste
Instructions
- Preheat oven to 350F. Spray a 9×5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. (If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.)*
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the eggs.
- Add the eggs, sugars, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to incorporate
- Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don’t overmix or bread will be tougher.
- Bake 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil. There are a lot of moist bananas to cook through in this loaf so if it takes longer than the estimated time to cook through, do so. Do not pull it from the oven, and decide later that it wasn't quite done!
- Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, or your favorite spread. Makes excellent French toast.
- Storage - Bread will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Notes
- If vanilla pudding mix is unavailable, substitute with 1/4 cup extra flour, 2 teaspoons cornstarch, and a bit more sugar.
- Mini loaves or muffins need shorter baking times: approximately 35 minutes for mini loaves, 20–25 minutes for muffins.
- Baking time varies with banana moisture, pan size, and oven; monitor bread doneness closely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 305kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 298mg | 12% |
| Potassium | 315mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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