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Vanilla Pudding Banana Bread

Vanilla pudding banana bread makes an extra moist loaf with a nearly custardy interior from instant pudding mix. This easy banana bread bakes up tender, dense slices with a deeply golden crust that 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: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set the pan aside so it’s ready for batter.
Make the batter
  1. Beat the softened butter and sugar until light and fluffy. This helps the loaf bake with a tender, even crumb.
  2. Beat in the eggs, vanilla extract, and instant vanilla pudding mix. Mix until the batter looks smooth and evenly combined.
  3. Stir in the mashed ripe bananas and sour cream until combined. Fold just until there are no dry streaks.
  4. Fold in the all-purpose flour, baking soda, salt, and cinnamon until just combined. Stop mixing as soon as the flour disappears.
  5. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to help level the surface.
Bake and cool
  1. Bake at 350°F for 60–70 minutes until the top is deeply golden and a toothpick inserted in the center comes out clean. Watch for a set center and an even golden crust.
  2. Cool the loaf for 15 minutes before unmolding. Let it rest briefly so slices cut cleanly without crumbling.

Notes

Pro tip: mash the bananas thoroughly (a few small lumps are fine) so the custardy interior stays consistent slice to slice. Store airtight at room temperature up to 3 days or in the fridge up to 5 days; freeze sliced for up to 2 months. For a dairy swap, use plain Greek yogurt in place of sour cream for a similar tang and moisture.