Six-Banana Banana Bread

Indulge in the rich, moist flavors of this Six-Banana Banana Bread. Perfect for using up those overripe bananas, this recipe combines the sweetness of bananas with the warmth of cinnamon and vanilla. The addition of vanilla pudding mix adds an extra layer of flavor and moisture, making this banana bread a standout treat.

Ingredients

• 1/4 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup sour cream or thick Greek yogurt
• 1 tablespoon vanilla extract
• 6 medium/large very ripe bananas, mashed (about 2 1/2 cups; adjust quantity based on size of bananas)
• 3.4-ounce box vanilla instant pudding mix (dry mix, do not prepare pudding)
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (or to taste)

Instructions

1. Preheat and Prepare Pan:

• Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan. If you have extra batter, you can use a muffin pan or a mini loaf pan for the overflow.

2. Mix Wet Ingredients:

• In a large microwave-safe bowl, melt the butter on high power for about 1 minute. Allow it to cool slightly to avoid scrambling the eggs.
• Add the eggs, granulated sugar, brown sugar, sour cream, and vanilla extract to the bowl with the melted butter. Whisk to combine until smooth.

3. Incorporate Bananas:

• Add the mashed bananas to the bowl and stir until they are fully incorporated into the wet mixture.

4. Combine Dry Ingredients:

• Add the vanilla pudding mix (dry), flour, baking soda, cinnamon, and salt to the banana mixture. Fold these ingredients in with a spatula or stir gently with a spoon until just combined. Be careful not to overmix to ensure a tender bread.

5. Bake:

• Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60 to 75 minutes, or until the top is domed, golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs (no batter). If the top begins to darken too quickly, tent it with foil in the last 10 to 15 minutes of baking.

6. Cool and Serve:

• Allow the bread to cool in the pan for about 20 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
• Serve plain, or with butter, jam, or your favorite spread. This bread also makes excellent French toast.

7. Storage:

• Store the banana bread in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly and freeze for up to 4 months.

Tips

• Bananas: Make sure your bananas are very ripe for the best flavor and moisture. If your bananas are huge, you may only need 4 or 5; if they’re small, you might need more than 6.
• Mixing: Avoid overmixing the batter to keep the bread tender. Overmixing can lead to a tougher texture.
• Baking Time: Due to the high moisture content from the bananas, baking time can vary. Ensure the center is fully cooked before removing from the oven. If the bread is browning too quickly, tent it with foil to prevent over-browning.
• Serving: This banana bread is versatile and can be enjoyed plain, with various spreads, or even turned into French toast for a delightful breakfast option.

This Six-Banana Banana Bread is the perfect way to use up ripe bananas and create a delicious, moist, and flavorful treat that everyone will love. Enjoy it as a snack, breakfast, or dessert!