~ Banana Cream Bread ~

Cassie *

By
@1lovetocook1x

I decided to experiment with a new banana bread, by using a banana cream pudding along with bananas I had that were too ripe to eat! Oh my goodness, it turned out to be the moistest, most delicious banana bread I've ever made or eaten!


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Comments:

Serves:

I made 2 minis and an oval casserole sized bread

Prep:

15 Min

Cook:

1 Hr 55 Min

Method:

Bake

Ingredients

4
medium, ripe bananas - smashed or 2 cups worth
2/3 c
vegetable oil
1 c
each - brown sugar and granulated sugar
4
eggs
1 - 3.5
instant banana cream pudding mix
1/2 tsp
cinnamon
1 tsp
each - salt and baking soda
2 c
flour
1/2 c
chopped pecans or walnuts - optional
Cinnamon
sugar, and pecans for topping - optional

Directions Step-By-Step

1
Preheat oven to 325 degree F.

Spray pan or pans with nonstick cooking spray, such as Bakers Secret. I used 2 mini pans and a smaller oval casserole dish.

In a large bowl, whisk together the bananas, oil, eggs, sugars and pudding mix, until well blended. To this mix in the flour, soda, salt, cinnamon and nuts if using.
2
Bake for 45 - 60 minutes or until a pick inserted into center comes out clean. Depends on what size of pans you use as well.
3
My mini breads took 50 minutes. 1 hour and 15 minutes for the larger.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Hashtags: #banana, #easy, #moist, #bread