This Banana Pudding Banana Bread has a cream cheese banana pudding vanilla wafer filling topped with a banana pudding glaze.
Ingredients:
Banana pudding filling:
- 8 oz. cream cheese, at room temperature
- 2 ½ oz. instant banana pudding mix (a half of the 5 oz size package)
- 1 egg
- 1 tsp. vanilla extract
- 10 vanilla wafers, chopped
Banana bread batter:
- 1 1/2 cup mashed bananas (about 4 medium bananas)
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
Glaze:
- 1 tsp. vanilla bean paste (or extract I just like the vanilla bean flecks)
- 3 TBSP instant banana pudding mix
- ¼ cup milk
- 1 cup powdered sugar
- 3 vanilla wafers, finely crushed like a powder
Instructions:
Preheat oven to 350F.
- For the banana pudding filling:
Using a stand mixer with the paddle attachment beat together the cream cheese and instant pudding.
Beat in the egg, scraping down the sides and bottom of the bowl after. Beat in the vanilla and continue beating until the mixture is smooth.
Fold in the chopped up vanilla wafer pieces. Set aside.
- For the banana batter:
In a medium bowl whisk together the flour, baking soda, and salt; set aside.
Using a stand mixer with a paddle attachment add the bananas and sugar and mix together for about 3 minutes on medium-high speed.
Add the oil and mix until incorporated. Add eggs, scraping down after each addition. Add flour mixture to the banana mixture and mix on low until the ingredients just start to come together.
Spray a 9×5 loaf pan with baking spray and place a piece of parchment paper in there with the sides hanging out to make it easy to remove the bread.
Divide batter in half and pour and smooth it in the pan.
Pour (it’s pretty thick so pour isn’t the right word exactly) the prepared cheese batter on top of the banana batter. Press down with a large spoon or spatula to evenly distribute best you can.
Pour the rest of the banana bread on top of the banana pudding mix.
Bake at 350F for 45-55 (really does depend on your oven) minutes or until golden brown and toothpick comes out clean.
Let cool on rack while you prepare the glaze. Remove from pan and put on a wire rack with a sheet pan under it.
- To make the glaze:
Whisk together the banana pudding mix and milk.
Add the vanilla bean paste. Add the powdered sugar in ¼ cup at a time and whisk until smooth.
You may want more or less powdered sugar depending on what consistency you want your glaze at.
Pour glaze over bread. Sprinkle the vanilla wafer powder over the glaze before it sets.
Let set up (about an hour) then place in fridge for about 30 minutes. Slice and serve. I’m keeping the leftovers in the fridge.
Tips:
Banana: Use overripe bananas for enhanced sweetness and moisture in your banana bread.
Mashing Technique: Mash bananas thoroughly for a smooth texture in the bread. A few small lumps are okay for added banana flavor.
Proper Mixing: Mix the ingredients until just combined. Overmixing can lead to a dense bread.
Layering: Create layers of banana slices and pudding mix within the batter for a delightful, textured experience.
Nuts or Chocolate Chips: Consider adding chopped nuts (like walnuts) or chocolate chips for added crunch or sweetness.
Baking Time: Keep an eye on the bread towards the end of the baking time to prevent overcooking. It’s done when a toothpick comes out with a few moist crumbs.
Cooling Period: Allow the banana bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Pudding Glaze: Drizzle banana pudding glaze over the cooled bread for an extra layer of flavor.
Storage: Store in an airtight container at room temperature for a day or refrigerate for longer shelf life.
FAQs:
1. Can I use instant pudding mix?
Yes, instant banana pudding mix works well. It enhances the banana flavor and provides a soft texture.
2. Can I make this bread without nuts or chocolate chips?
Absolutely! Customize the bread by omitting nuts or chocolate chips if preferred.
3. How do I prevent the bread from sticking to the pan?
Grease and flour the pan or use parchment paper to ensure easy removal.
4. Can I use frozen bananas?
Thaw frozen bananas and drain excess liquid before mashing for the best texture.
5. Can I substitute whole wheat flour?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a healthier option.
6. Can I freeze Banana Pudding Banana Bread?
Yes, wrap the cooled bread tightly in plastic wrap and aluminum foil before freezing. Thaw before slicing and serving.
7. What kind of pudding mix should I use?
Banana or vanilla pudding mix works well for this recipe. Choose your preference for flavor.
8. Can I use oil instead of butter?
Yes, you can substitute melted butter with vegetable oil, keeping in mind that it might alter the flavor slightly.
