Go Back

Vanilla Pudding Banana Bread

Vanilla pudding banana bread with an almost custardy, extra-moist interior thanks to instant vanilla pudding mix. This tender, dense loaf bakes up with a deeply golden top and stays fresh for days.
Print Recipe Pin Recipe
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: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread base
  • 3 bananas Ripe, mashed until mostly smooth.
  • 1 box (3.4 oz) instant vanilla pudding mix Dry mix, not prepared pudding.
  • 1 cup butter Softened to room temperature (measure, then soften).
  • 0.75 cup sugar Granulated sugar.
  • 2 eggs Large eggs.
  • 1 tsp vanilla extract Pure vanilla extract.
  • 1.5 cup all-purpose flour All-purpose flour (spooned and leveled).
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon Ground cinnamon.
  • 0.5 cup sour cream Full-fat preferred for best texture.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set the pan on a stable spot so the batter can be poured and baked right away.
Mix wet ingredients
  1. Beat the softened butter and sugar until light and fluffy, 2–4 minutes, then beat in the eggs, vanilla extract, and dry instant pudding mix until smooth.
  2. If the mixture looks curdled, keep mixing until it comes together and the pudding mix is evenly incorporated.
Add bananas and sour cream
  1. Stir in the mashed bananas and sour cream until fully combined and no streaks remain.
  2. Stop mixing as soon as the bananas and sour cream disappear into the batter for a tender crumb.
Combine dry ingredients
  1. Fold in the all-purpose flour, baking soda, salt, and cinnamon until just combined, about 10–20 seconds.
  2. Scrape the bottom and sides, then stop as soon as no dry flour pockets are visible.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake at 350°F for 60–70 minutes until the top is deeply golden and a toothpick inserted in the center comes out clean.
  3. Cool for 15 minutes before unmolding so the loaf sets without breaking.

Notes

Pro tip: Use very ripe bananas (spotty/yellow-brown) and measure flour by spooning and leveling to keep the crumb tender and moist. Store tightly wrapped at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked slices up to 2 months. For a dairy-light swap, use plain nonfat Greek yogurt in place of sour cream (texture will be slightly less custardy).