Extra-Moist Banana Bread with Instant Pudding & Sour Cream
This banana quick bread recipe is made extra special with the help of Banana Creme Pudding! This easy banana bread recipe is the perfect after-school snack, mid-morning treat or dessert! The pudding banana bread recipe is made, baked and in your mouth within an hour an a half! That is if you cut a piece off as the loaf cools! :)
Ingredients
- 12 ozripe bananas
- 4 ozunsalted butter, melted
- 200 gramsgranulated sugar
- 2 largeeggs, at room temperature
- 2 teaspoonpure vanilla extract
- 4 ozsour cream or full-fat greek yogurt
- 1 ozbox instant pudding mix (banana or vanilla)
- 250 gramsall-purpose flour
- 1 teaspoonbaking soda
- ½ teaspoonsalt
Directions
- 1
Preheat oven to 350F/180C and grease a 9X5 baking pan with non stick cooking spray.
- 2
In a large bowl add the bananas and use a fork to mash. Add in the melted butter, sugar, eggs, vanilla extract, and sour cream. Mix until fully combined. Gently fold in the pudding mix, flour, baking soda, and salt, mix until just combined. Do not over mix.
- 3
Pour into prepared pan, sprinkle on a tablespoon or two of light brown sugar and bake for 55-65 minutes, or until a knife stuck in the center comes out with no wet batter. For most quick breads, including banana bread, the internal temperature should reach 200°F/93C to 205°F/96°C when it is done cooking. Let the bread cool on a wire rack then invert to cool completely. Store in an airtight container at room temperature for up to 5 days.