This banana bread is a punch straight to the mouth of concentrated banana and vanilla flavor, and is as moist as its possible to have bread be while its still completely cooked through. You read that title right, seven bananas go into this bread, and you can taste it! There are also a few other nifty tricks that go into this…many thanks to Averie Cooks for the recipe – I never in a million years would have thought to add pudding mix to banana bread, but it really brings out the vanilla flavor.
Banana bread is one of the most comforting, unpretentious foods around, and this is definitely a new favorite recipe for me. Even better, I threw the batter all together in one bowl that I popped right in the dishwasher when I was done, so clean-up was easy peasy, too. The bread itself takes longer than your average loaf to cook because there’s so much moisture in the batter, but I don’t mind long cook times because they give me a chance to do something else for a while (usually watch documentaries on Netflix). And seriously, this is absolutely delicious…it got a five-star husband rating, and he’s getting harder to please the more I bake.
- 1/4 cup unsalted butter (half of 1 stick), melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract
- 7 medium very ripe bananas, mashed (about 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)
- one 3.4-ounce box vanilla instant pudding mix (not Cook ‘n Serve)
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- pinch salt, optional and to taste
- Preheat oven to 350F. Spray a 9×5 loaf pan with cooking spray, or grease and flour the pan; then set aside.
- In a large mixing bowl, mash the bananas with a fork or masher.
- In a microwave-safe mug, melt the butter, about 1 minute on high power. Allow it to cool for a minute or so (so you don’t scramble the eggs).
- Add the eggs, sugars, sour cream/yogurt, and vanilla to the banana mash and whisk to combine.
- Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, cinnamon, and optional salt. Fold the dry ingredients in with spatula or stir gently with a spoon; don’t over mix or bread will be tougher. Pour the resulting thick batter into the prepared pan.
- Bake your 9×5 loaf for 70 to 90 minutes (it took 90 minutes for mine), or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. 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 set, tent with foil. Baking times will vary based on the moisture content of bananas, pan size, climate, and oven variances. Bake until the bread is done; and watch your bread, not the clock.
- Allow the bread to cool in pan for about 20 minutes before turning it out on a wire rack to cool completely before slicing and serving.
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