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Vanilla Pudding Banana Bread

Vanilla pudding banana bread delivers extra-moist, tender slices with an almost custardy interior thanks to instant vanilla pudding mix. This easy banana bread bakes up a deeply golden crust and stays fresh for days.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Banana bread base
  • 3 ripe bananas mashed
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 0.5 cup butter softened
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Cream and combine
  1. Beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
  2. Beat in the eggs, vanilla extract, and instant vanilla pudding mix until smooth and thick.
  3. Stir in the mashed bananas and sour cream until the batter is evenly combined.
Bake
  1. Fold in the all-purpose flour, baking soda, salt, and cinnamon until just combined, avoiding overmixing.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake at 350°F for 60–70 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean.
  4. Cool the loaf for 15 minutes before unmolding.

Notes

For the moistest crumb, use very ripe bananas and scrape down the bowl after mixing in the pudding mix so no dry pockets remain. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lighter option, swap sour cream with plain Greek yogurt for similar tang and tenderness.