~ banana cream bread ~
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!
prep time
15 Min
cook time
1 Hr 55 Min
method
Bake
yield
I made 2 minis and an oval casserole sized bread
Ingredients
- 4 - medium, ripe bananas - smashed or 2 cups worth
- 2/3 cup vegetable oil
- 1 cup each - brown sugar and granulated sugar
- 4 - eggs
- 1 - 3.5 - instant banana cream pudding mix
- 1/2 teaspoon cinnamon
- 1 teaspoon each - salt and baking soda
- 2 cups flour
- 1/2 cup chopped pecans or walnuts - optional
- Cinnamon - sugar, and pecans for topping - optional
How To Make ~ banana cream bread ~
-
Step 1Preheat 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. -
Step 2Bake for 45 - 60 minutes or until a pick inserted into center comes out clean. Depends on what size of pans you use as well.
-
Step 3My mini breads took 50 minutes. 1 hour and 15 minutes for the larger.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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