Description
This Banana Pudding Banana Bread is a moist and flavorful twist on classic banana bread, enhanced with instant banana pudding mix and optional mini marshmallows for a unique, creamy texture. It’s perfect for breakfast, snacking, or dessert with a soft crumb and rich banana flavor.
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: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Prepare Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, sour cream, and vanilla extract until well combined.
- Add Pudding Mix: Mix in the instant banana pudding mix until fully incorporated, which helps keep the bread moist and flavorful.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon for some warmth and spice.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Stir just until combined; do not overmix to keep the bread tender.
- Add Marshmallows: Gently fold in the mini marshmallows if using, which will create pockets of gooey sweetness inside 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 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This ensures the bread sets properly and slices beautifully.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Don’t overmix the batter once the flour is added to prevent dense bread.
- Mini marshmallows are optional but add a fun pudding-like texture and sweetness.
- For extra moistness, substitute milk with buttermilk if available.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
