~ Banana Cream Bread ~

Cassie *


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!


★★★★★ 2 votes

I made 2 minis and an oval casserole sized bread
15 Min
1 Hr 55 Min


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

How to Make ~ Banana Cream Bread ~


  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.

Printable Recipe Card

About ~ Banana Cream Bread ~

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American

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