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Vanilla Pudding Banana Bread

Vanilla pudding banana bread with a soft, tender crumb and an almost custardy interior thanks to instant vanilla pudding mix. Baked until deeply golden and served as an extra moist banana loaf 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: 300
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until smooth, with only small lumps if desired.
  • 1 box (3.4 oz) instant vanilla pudding mix Use instant, not cook-and-serve, for the custardy interior effect.
  • 0.5 cup butter Soften to room temperature before mixing.
  • 0.75 cup sugar Granulated sugar.
  • 2 large eggs Room temperature helps blend smoothly.
  • 1 tsp vanilla extract Pure vanilla extract.
  • 1.5 cup all-purpose flour Measure by spooning and leveling.
  • 1 tsp baking soda Helps lift the loaf.
  • 0.5 tsp salt Balances sweetness.
  • 0.5 tsp cinnamon Adds warm flavor.
  • 0.5 cup sour cream For extra tenderness and moisture.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the pan and preheat oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Beat the softened butter and sugar until light and fluffy, then beat in the eggs, vanilla extract, and instant vanilla pudding mix.
Add bananas and sour cream
  1. Stir in the mashed bananas and sour cream until the batter looks fully combined.
Fold in dry ingredients
  1. Fold in the all-purpose flour, baking soda, salt, and cinnamon until just combined, with no dry streaks remaining.
Bake
  1. Pour the batter into the prepared pan and smooth the top.
Finish and cool
  1. Bake for 60–70 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean, then cool 15 minutes before unmolding.

Notes

For the softest, most custardy center, use very ripe bananas and mix dry ingredients only until just combined. Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes: wrap slices well and freeze up to 2 months; thaw overnight in the fridge. For a dairy-light option, substitute plain low-fat Greek yogurt for sour cream and keep the rest the same.