Cake

Banana Pudding Banana Bread

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:

1. Preheat the Oven: Preheat the oven to 350°F.

2. Prepare the Banana Pudding Filling: Beat cream cheese and instant pudding together using a stand mixer. Add the egg and mix, scraping the sides of the bowl as needed. Mix in the vanilla extract until smooth. Gently fold in the chopped vanilla wafer pieces. Set aside.

3. Make the Banana Batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a stand mixer, mix the bananas and sugar on medium-high speed for about 3 minutes. Add the oil and mix until combined. Add eggs one at a time, scraping the bowl after each addition. Slowly add the flour mixture to the banana mixture and mix on low speed until just combined.

4. Prepare the Pan: Spray a 9×5 loaf pan with baking spray and line it with parchment paper for easy removal.

5. Layer the Batter: Pour half of the banana batter into the pan and spread it evenly. Spoon the banana pudding filling on top and press it down gently with a spoon or spatula. Pour the remaining banana batter over the pudding layer.

6. Bake: Bake at 350°F for 45-55 minutes, or until golden brown and a toothpick comes out clean.

7. Cool the Bread: Let the bread cool on a rack. Once cooled, remove from the pan and place on a wire rack with a sheet pan underneath.

8. Make the Glaze: In a bowl, whisk together the banana pudding mix and milk. Add vanilla bean paste and powdered sugar, one ¼ cup at a time, until smooth. Adjust powdered sugar for your desired glaze thickness.

9. Glaze the Bread: Pour the glaze over the cooled bread. Sprinkle crushed vanilla wafer pieces over the glaze before it sets.

10. Set and Serve: Let the glaze set for about an hour, then refrigerate for 30 minutes. Slice and serve! Store 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.

Banana Pudding Banana Bread

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 the Oven: Preheat the oven to 350°F.
  • Prepare the Banana Pudding Filling: Beat cream cheese and instant pudding together using a stand mixer. Add the egg and mix, scraping the sides of the bowl as needed. Mix in the vanilla extract until smooth. Gently fold in the chopped vanilla wafer pieces. Set aside.
  • Make the Banana Batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a stand mixer, mix the bananas and sugar on medium-high speed for about 3 minutes. Add the oil and mix until combined. Add eggs one at a time, scraping the bowl after each addition. Slowly add the flour mixture to the banana mixture and mix on low speed until just combined.
  • Prepare the Pan: Spray a 9x5 loaf pan with baking spray and line it with parchment paper for easy removal.
  • Layer the Batter: Pour half of the banana batter into the pan and spread it evenly. Spoon the banana pudding filling on top and press it down gently with a spoon or spatula. Pour the remaining banana batter over the pudding layer.
  • Bake: Bake at 350°F for 45-55 minutes, or until golden brown and a toothpick comes out clean.
  • Cool the Bread: Let the bread cool on a rack. Once cooled, remove from the pan and place on a wire rack with a sheet pan underneath.
  • Make the Glaze: In a bowl, whisk together the banana pudding mix and milk. Add vanilla bean paste and powdered sugar, one ¼ cup at a time, until smooth. Adjust powdered sugar for your desired glaze thickness.
  • Glaze the Bread: Pour the glaze over the cooled bread. Sprinkle crushed vanilla wafer pieces over the glaze before it sets.
  • Set and Serve: Let the glaze set for about an hour, then refrigerate for 30 minutes. Slice and serve! Store leftovers in the fridge.

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