Banana Pudding Banana Bread
Banana bread is a classic comfort food that’s always a crowd-pleaser. But what if you could take this beloved treat to the next level by infusing it with the rich, creamy goodness of banana pudding? Well, now you can with this easy and delicious recipe for Banana Pudding Banana Bread.
This unique dessert combines the best of both worlds, creating a moist, flavorful banana bread with layers of luscious banana pudding filling. The result is a decadent treat that’s perfect for any occasion, from casual weeknight snacks to elegant dinner parties.
This recipe is not just about combining two delicious desserts; it’s about creating a symphony of flavors and textures that will tantalize your taste buds. The moist, tender banana bread provides a perfect base for the creamy, dreamy banana pudding filling, while the sweet icing drizzle adds a touch of elegance and sophistication.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields consistently delicious results. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more.
Questions I get asked about this recipe:
Q: What type of bananas should I use for this recipe?
A: For the best flavor, use ripe bananas that are speckled with brown spots. These bananas will be sweeter and will contribute more moisture to the bread.
Q: Can I substitute the instant banana pudding mix with something else?
A: Yes, you can make your own banana pudding mix by whisking together 1/2 cup dry milk, 1/2 cup cornstarch, and 1/2 cup instant vanilla pudding mix.
Q: Can I add chocolate chips or nuts to the batter?
A: Yes, you can definitely add chocolate chips or chopped nuts to the batter for a fun twist. Just be sure to fold them in gently so that they don’t distribute too unevenly.
Q: How long should I let the bread cool before slicing and serving?
A: It’s best to let the bread cool completely before slicing and serving. This will allow the pudding filling to set and prevent the bread from becoming crumbly.
Q: How can I store leftover Banana Pudding Banana Bread?
A: Wrap the cooled bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. You can also freeze the bread for up to 3 months. Thaw it overnight in the refrigerator before slicing and serving.
Q: What other toppings can I put on the bread besides icing drizzle and chopped vanilla wafers?
- A: You can get creative with your toppings! Here are a few ideas:
- Whipped cream
- Caramel sauce
- Chocolate chips
- Chopped nuts
- Fresh fruit, such as sliced bananas or strawberries
Q: Is there a way to make the icing drizzle more flavorful?
A: Yes, you can add a splash of rum or bourbon to the icing drizzle for a richer flavor. You can also use brown sugar instead of granulated sugar for a deeper molasses flavor.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to use a blend that is specifically designed for baking cakes and breads. I always use the flour pictured above. It is so good.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by using dairy-free milk and eggs, such as almond milk and flax eggs. You can also use vegan butter instead of vegetable oil.
What you need to make this banana bread:
Ingredients:
For the bread:
1.5 cups mashed bananas (about 4 medium bananas)
1 cup granulated sugar
¼ cup vegetable oil
2 large eggs
1 tsp. vanilla extract
1.5 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
For the filling:
1 cup milk
1/2 box instant banana pudding mix
1 tablespoon vanilla extract
For the icing drizzle:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
How to make the banana bread:
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, cream together the mashed bananas, sugar, and oil until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Pour half of the batter into the prepared loaf pan. Spread the pudding filling evenly over the batter.
Pour the remaining batter over the pudding filling, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the bread is cooling, prepare the icing drizzle. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Once the bread is cooled, drizzle the icing over the top.
Slice and serve.
Enjoy the delightful combination of banana bread, banana pudding, and sweet icing drizzle!
Printable Recipe:
Banana Pudding Banana Bread
Indulge in a heavenly combination of banana bread and banana pudding with this decadent Banana Pudding Banana Bread recipe. This moist, flavorful bread is layered with a creamy banana pudding filling and topped with a sweet icing drizzle. It's the perfect dessert for any occasion, from casual weeknight snacks to elegant dinner parties.
Ingredients
For the bread
- 1.5 cups mashed bananas (about 4 medium bananas)
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
For the filling
- 1 cup milk
- 1/2 box instant banana pudding mix
- 1 tablespoon vanilla extract
For the icing drizzle
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, cream together the mashed bananas, sugar, and oil until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared loaf pan. Spread the pudding filling evenly over the batter.
- Pour the remaining batter over the pudding filling, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the icing drizzle. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the bread is cooled, drizzle the icing over the top.
- Slice and serve.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook.
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