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Banana Pudding Banana Bread

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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.