4.6 from 819 votes
Six-Banana Banana Bread
Six-Banana Banana Bread uses ripe mashed bananas to create a moist, flavorful quick bread enhanced with vanilla, pudding mix, and traditional baking ingredients. The loaf offers a cinnamon and vanilla aroma with a soft crumb, thanks to the addition of sour cream or thick Greek yogurt. The inclusion of vanilla instant pudding mix adds a subtle custardy richness and helps maintain moisture. Baking in a 9x5 loaf pan yields a golden-topped classic banana bread with a tender inside.
Prep Time
10 mins
Cook Time
1 hr 8 mins
Total Time
1 hr 18 mins
Servings:
10
Calories:
305 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 305
% 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.