Six-Banana Banana Bread

There’s no chance of wimpy or lackluster banana flavor here.

I baked six bananas into one loaf. Yes, six.

Six-Banana Banana Bread - Recipe at averiecooks.com

Don’t get me wrong, I love my gold standard recipe for banana bread. It’s everything I want and it never lets me down. But I also cheat on it from time to time. Say, with 35+ Banana Recipes, and about 15 of them are recipes for various Banana Breads. You can never have too many.

I wanted to pack more pure banana essence and intensity into the bread and so I used more bananas.

A whole lot more.

Six-Banana Banana Bread - Recipe at averiecooks.com

When I decided I to make it, I went to the grocery store in hopes of finding some of those red sticker overripe banana bundles, but nothing. Every banana I found was as green as a lime. And in the 3 weeks since, every time I’ve gone to the store, there are oodles of red bundles. Bad banana karma.

I bought 15 bananas that day. Nine to get us through the week, and 6 to sit on the counter and ripen for the week. I felt like a zookeeper buying bananas for the monkeys.

If you thought your bananas had to be black as the night for banana bread, they don’t. Nicely freckled and speckled, but pitch black is not necessary. Cook’s Illustrated found there’s little difference in sweetness between freckled and completely black (see item 1o). Ripe is fine. They don’t have to be nearly rotting.

Six-Banana Banana Bread - Recipe at averiecooks.com

The batter comes together in minutes with just a whisk. Nothing to cream, drag your mixer out for, or get too fussy about.

Rather than using 1 to 1 1/2 cups of bananas which is what most recipes call for, I used a solid 2 1/2 cups. To compensate for the extra banana volume and moisture, I cut back on the amount of Greek yogurt (or sour cream) I usually use.

Six-Banana Banana Bread - Recipe at averiecooks.com

I added a box of instant vanilla pudding mix because I use it in my other favorite recipe. Of the first ingredients in pudding mix is cornstarch, which is a workhorse for keeping cakes, cookies, and bread extremely soft, light, tender, and moist.

I’ve tried omitting it, and have trialed various combinations of buttermilk, sour cream, Greek yogurt, butter, and oil. But the pudding mix bread wins every time. If you can’t find pudding in your area (international readers write about this), I recommend one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.

Six-Banana Banana Bread - Recipe at averiecooks.com

As I was filling up the 9×5 loaf pan, it was looking awfully full. I decided to play it safe and made a little mini 5×3 loaf, too. About three muffins worth. I’d rather be safe than clean my oven floor.

As an aside, this Set of 4 Mini Loaf Pans for $9.99 comes in so handy and so often, for that little bit of extra batter I find myself with when making quickbreads, cakes, or muffins. It’s so much easier to grab one little mini pan than clean a 12-cup muffin pan. And mini loaves are cute and make great gifts to give a friend, teacher, or co-worker, just because.

Six-Banana Banana Bread - Recipe at averiecooks.com

I baked the mini loaf for 35 minutes and the big loaf for 68 minutes. Because bananas vary widely in moisture content as do ovens, baking times will vary. Watch your bread, not the clock.

In the last 10 minutes of cooking, I tented the 9×5 pan with foil because the center hadn’t quite set, but the edges and top surface were getting a smidge on the dark side. I recommend covering with foil if at any point your bread is looking a little dark.

Six-Banana Banana Bread - Recipe at averiecooks.com

The verdict is that this bread is everything and more. It’s super soft, tender and supremely moist. The pudding mix serves to add some lightness, fluffiness, and springiness.

Because of the 6 bananas, don’t expect a super light and airy loaf. It’s on the heavier and denser side, but I think all good banana bread should be. I don’t want light, airy, cakey, or dry. I want moist, heavy, and dense.

Six-Banana Banana Bread - Recipe at averiecooks.com

The real clincher is that all those bananas really make a difference in the overall banana flavor and intensity level. If you’ve ever felt like your banana bread is a bit underwhelming in banana intensity level, this recipe will cure that. It’s bursting with banana flavor. I mean, duh.

Now, depending on how many bananas I have to use, I have two favorite recipes; my old gold standard and this new one.

Six-Banana Banana Bread - Recipe at averiecooks.com

You’ll never have to wonder again just how you’ll possibly use all your ripe bananas with this freckled banana-hogging recipe in your arsenal. Kill six with one loaf.

You may even find yourself wishing for some speckly and freckly ones.

Six-Banana Banana Bread - Recipe at averiecooks.com

Six-Banana Banana Bread - Yes, 6 bananas in 1 loaf means it's super soft, moist & robust banana flavor! Now you know what to do with all your ripe bananas!

Print Print Recipe

Six-Banana Banana Bread

If you've ever felt your banana bread is a little lackluster in pure banana-flavored intensity, this recipe changes all that. Six bananas are baked into a soft, fluffy, dense, and supremely moist loaf. The bread is full of robust banana intensity, and is perfect for times when your ripe bananas seem to multiply on your counter.

Yield: 1 9x5 loaf & 1 mini loaf

Prep Time: 10 minutes

Cook Time: 68 minutes

Total Time: 78 minutes

Ingredients:

1/4 cup unsalted butter (half of 1 stick), 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 (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they're small, you may need more)
one 3.4-ounce box vanilla instant pudding mix (not Cook 'n Serve)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
pinch salt, optional and to taste

Directions:

  1. Preheat oven to 350F. Spray a 9x5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the eggs.
  3. Add the eggs, sugars, sour cream, vanilla, and whisk to combine.
  4. Add the bananas and stir to incorporate
  5. Add the pudding mix (just add it dry like a dry ingredient; don't actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don't overmix or bread will be tougher.
  6. Bake 9x5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil.
  7. If baking a mini loaf is necessary, bake for about 35 minutes, or until done; I estimate 2 or 3 muffins will take about 20 to 25 minutes. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and oven variances. Bake until done; watch your bread, not the clock.
  8. Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, Honey Butter, Cinnamon-Sugar Butter, Strawberry Butter, Vanilla Browned Butter Glaze, or your favorite spread. Makes excellent French toast. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

Banana Bread with Vanilla Browned Butter GlazeMy all-around favorite banana bread recipe when you have 2-3 bananas. Vanilla is used four times in this straightforward, easy recipe that never lets me down. It turns out moist and perfect every time, and the browned butter glazes pushes it over the edge. This is the most popular banana bread of all the varieties I have with readers

Zucchini Banana Bread with Browned Butter Cream Cheese FrostingJust in time for summer zucchini season

Pumpkin Banana Bread with Browned Butter Cream Cheese Glaze – I’ll never tire of pumpkin recipes and this one pairs pumpkin bread with banana bread for a soft, tender loaf that’s subtly pumpkin and molasses flavored

Spiced Apple Banana Bundt Cake with Vanilla Caramel Glaze – The glaze is  my favorite glaze I have on my entire site. It’s crazy good. The easy banana-apple-based cake comes together in minutes with a whisk, and the glaze pushes it over the top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese FrostingMy favorite non-traditional banana bread that’s more like bread masquerading as cake. It crosses banana bread with carrot cake. Full of carrots, pineapple, raisins, yogurt, and is moist and soft beyond words and the frosting is the icing on the cake

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – A moist, dense, easy cake that’s falling-apart-soft and tender from the pudding. Golden, buttery, sweet and full of little bits of texture with a delightful glaze to top it off

Banana Bread Brownies with Browned Butter Cream Cheese Frosting – If you crossed the most decadent, rich, fudgy, moist brownie with a soft loaf of banana bread, this is what you’d get

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Or try with peaches, nectarines, mangoes, blueberries, or a favorite seasonal or frozen fruit. The flavors of browned butter and buttermilk add richness, softness, and moisture. The strawberry butter makes it that much better

Pineapple Coconut Oil Banana Bread – Buttermilk, bananas & coconut oil keep this bread super moist, tender & so soft it’s bouncey

Banana Yogurt Muffins and Little Banana Bread Loaf – Soft, tender, fluffy, easy and the yogurt keeps them extra moist


Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins – They remind me of mini donuts but they’re healthy, soft, fluffy, easy, and perfect if you happen to run out of eggs

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) – NO: Butter, Sugar, Flour, Eggs, Oil, or Salt Added. They really are a miracle

Do you have a favorite banana bread recipe?

Or favorite recipe that uses ripe bananas?

   

149 Responses to “Six-Banana Banana Bread”

  1. Cookin Canuck — May 29, 2013 at 8:44 pm (#
    51
    )

    Oh, how I love a good banana bread. This is exactly what I’d like to wake up to tomorrow morning.

  2. Deborah — May 29, 2013 at 9:39 pm (#
    52
    )

    I made a recipe from My Baking Addiction that had a lot of bananas, and I was pleasantly surprised at just how much better it is with tons of bananas. This looks like the perfect banana bread!

  3. Gerry @ Foodness Gracious — May 29, 2013 at 11:05 pm (#
    53
    )

    I’d rather have this bread if I was a monkey than some lameo banana! Sounds intense :)

  4. Aimee @ ShugarySweets — May 30, 2013 at 3:45 am (#
    54
    )

    That’s a lot of bananas in one loaf. I can only imagine how incredibly moist and delicious this bread must taste!!!

  5. angela @ another bite please — May 30, 2013 at 5:32 am (#
    55
    )

    bring it averie! love banana flavor in my banana bread…and more so LOVE trying different recipes for banana bread as I can never get enough…and thanks for the tip on the speckled bananas vs totally brown…i never knew how ripe to let my bananas get and now I know. Thanks for your always wonderful tips!!!!

    • Averie Sunshine — May 30, 2013 at 2:06 pm (#
      )

      I don’t even like the taste of black. It gets that weird sugary taste that is a turnoff for me. So I stop at freckled, not black!

  6. Kate@Diethood — May 30, 2013 at 7:05 am (#
    56
    )

    That’s a beautiful loaf. And just the thought of that moist, soft bread with SIX bananas is making my mouth water!

  7. Bree {Skinny Mommy} — May 30, 2013 at 7:45 am (#
    57
    )

    This sounds amazing! I know I would not be as gorgeous and skinny as you if I baked! ;)

    • Averie Sunshine — May 30, 2013 at 1:58 pm (#
      )

      One or two pieces, slices, etc. is what I try to do. However with this bread. I ate 6 slices on Day 1. Whoops! It was so good :)

  8. Jess — May 31, 2013 at 1:52 am (#
    58
    )

    This is fantastic! It is shockingly common for me to have at least six bananas at various points of ripeness on my kitchen counter at any given time. Banana bread and freezing them for smoothies are a weekly neccesity.

    • Averie Sunshine — May 31, 2013 at 3:42 am (#
      )

      The climate you’re in causes fruit to ripen SO FAST! I know when I’m in Aruba, bananas ripen literally overnight. What would take 4 days in San Diego, takes 1 in Aruba! That tropical air just does it!

  9. Kayle (The Cooking Actress) — May 31, 2013 at 6:30 am (#
    59
    )

    ohemgee soooo banana-y!!!!

  10. Jess @ Flying on Jess Fuel — May 31, 2013 at 7:07 am (#
    60
    )

    I totally agree there are never enough banana bread recipes. I’ve never seen one with quite so many bananas, but it sounds AMAZING!

  11. Kendra — May 31, 2013 at 7:07 am (#
    61
    )

    My one weakness is banana bread and this looks so dam good!! Been looking for a good recipe for agessss think I might of hit the jackpot with this one. Thanks for posting!

    kendra :)

    http://thecurvygiraffe.blogspot.co.uk/

  12. Valerie — May 31, 2013 at 9:27 am (#
    62
    )

    “Freckled banana-hogging recipe” would have made for a catchy title! :D
    I can tell by the scrumptious photos that this bread is dense, and flavourful, and sublime! Great idea to toss in the pudding. I bet it would be great with a splash or two of rum!! (I’m in a boozy, happy-Friday mood!)

  13. Paula — May 31, 2013 at 3:55 pm (#
    63
    )

    Well, all those bananas really do fit into 1 loaf! I have a stoneware loaf pan which is a little larger than 9×5, so I used that instead and had to leave it in closer to 85 min. It was worth the wait!! It’s everything you said it would be–intense banana flavor, dense, and VERY moist. I remember the story about the man who went to Hawaii in search of that famous banana bread–I really think he should try yours!

    • Averie Sunshine — May 31, 2013 at 5:03 pm (#
      )

      I wish I had a stoneware loaf pan. I really want to try one. I have always been on the fence but sounds like they are totally worth it. And something just a smidge bigger than a 9×5 would be so helpful. I find myself in situations where I don’t have enough for 2 8x4s, and I have slightly too much for 1 9×5. I need like a 10×5 or 10×6. I can imagine that yes, about 85 minutes would have been necessary as my 9×5 took a good 68 or so. And I’m sure stone takes a bit longer to heat than a regular aluminum nonstick does.

      At any rate, glad you LOVE the bread! And yes, the Hawaii/bread man. That was in this past month’s issue of either Bon Appetit or Saveur and I posted about him! I wish I could send him my recipe. Glad you loved it, Paula! :)

  14. Brandon @ Kitchen Konfidence — May 31, 2013 at 4:55 pm (#
    64
    )

    So when I saw the title of the post, I was thinking, “Wow, I don’t even know 6 types of bananas!” But I guess I had the wrong idea. This still looks super tasty ;)

    Now, if one wanted to make a banana bread with 6 types of bananas, I wonder what you could use. Regular bananas, plantains, banana chips, banana yogurt, baby bananas, aaaaand … what else?

    • Averie Sunshine — May 31, 2013 at 5:00 pm (#
      )

      Bananas foster bananas, and caramelized bananas!

      Wow, we’re good at coming up with bananas off the cuff :)

      See you on Tuedsay! Woot! :)

  15. Chung-Ah | Damn Delicious — June 1, 2013 at 12:57 am (#
    65
    )

    6 bananas?! WOW! I love it. I can always use more banana intensity in my banana bread.

  16. Nutmeg Nanny — June 1, 2013 at 7:53 am (#
    66
    )

    Oh, this is so lovely! I love banana bread, yours looks so wonderful and moist.

  17. Amber @ Dessert Now, Dinner Later! — June 3, 2013 at 7:45 pm (#
    67
    )

    YES! I want to try this! Why wouldn’t banana bread have loads of bananas in it? Sounds great! Thanks for sharing!

  18. Janell — June 9, 2013 at 5:23 am (#
    68
    )

    Yummy…. I didn’t have vanilla pudding mix so I used coconut cream pudding mix and it turned out very good.

    • Averie Sunshine — June 9, 2013 at 5:36 am (#
      )

      Coconut cream pudding sounds incredible! I’ve used it before in banana smoothies, just a couple tbsp and it’s so good! I bet it was heavenly in the bread. Thanks for LMK you tried the recipe!

  19. Iona Krier — June 11, 2013 at 8:40 pm (#
    69
    )

    Most amazing banana bread ever

    • Averie Sunshine — June 11, 2013 at 11:36 pm (#
      )

      Thanks for trying it! I happen to agree :) Thanks for LMK you made it!

  20. Christine — June 13, 2013 at 5:08 am (#
    70
    )

    This bread is soooo delicious! I made a few small changes – used half spelt flour and half AP flour, used coconut sugar instead of white sugar, used your suggested substitute for the pudding, and left out the cinnamon. Definitely a winner! Thanks for sharing. :-)

    • Averie Sunshine — June 13, 2013 at 5:12 am (#
      )

      So glad that even with your tweaks, it came out just perfect for you! I bet the spelt was good in it because it’s such a ‘thirsty’ flour and absorbed some of the moisture; and that the quickie approximation of pudding mix that I suggested worked as well! Mmmm, coconut sugar, too! I would love to try your bread. Sounds wonderful. Thanks for LMK you made the recipe (in your own way!) :)

  21. Kristina — June 22, 2013 at 10:56 am (#
    71
    )

    I got all the way to the vanilla instant pudding part and realized that I only had cheesecake instant pudding…. Excited to see how it turns out with the cheesecake instant pudding, smells delicious in the oven right now!

    • Averie Sunshine — June 22, 2013 at 1:54 pm (#
      )

      And you wouldn’t have had to toss the pudding in because it’s optional but it will make the bread so much softer! Can’t wait to hear what you think about the bread. Please LMK!

  22. TucsonPatty — June 22, 2013 at 3:18 pm (#
    72
    )

    I have used the Banana Bread recipe from a very old (1973) Sunset Bread Cookbook, and I love it. It uses whole wheat flour with the white flour and boiling water – adding alternately to the batter. I need to go look for that recipe, now!
    Any other Banana Bread is too pale and anemic looking to me!
    This looks darker, as the whole wheat one also does, and may do the trick for me.

    Sunset : CookBook of Breads [Paperback] 1973
    The editors of Sunset Books and Sunset Magazine (Editor)

  23. Lynn C — July 21, 2013 at 11:40 am (#
    73
    )

    I love banana bread and this recipes looks marvelous! Can I substitute gluten-free flour with the wheat flour and get good results? Thank you!

    • Averie Sunshine — July 21, 2013 at 1:12 pm (#
      )

      That’s a loaded question – you won’t know til you try! I use all-purpose flour here and that’s all I ever use for banana bread and have not experimented with GF flours. Sometimes GF flours work well in baking, other times not as much, but I would say experiment – you have nothing to lose. Keep me posted!

  24. Cat Kerwin — July 6, 2014 at 5:39 pm (#
    74
    )

    I made this after pinning it this morning and 6 ripe bananas as luck would have it! What a beautiful mistake it was that I didn’t have vanilla pudding and only pistachio pudding. This was the most incredibly moist and delicious banana bread I have ever had and will replace my other go to Banana Bread recipe! Thank you for sharing this!

  25. Denise — October 13, 2014 at 10:55 am (#
    75
    )

    why the vanilla pudding mix?

    • Averie Sunshine — October 13, 2014 at 3:17 pm (#
      )

      It makes it softer, moister, fluffier and taste better!

    • Denise — October 14, 2014 at 10:41 am (#
      )

      :) I made it with whole wheat flour and skipped the pudding, turned out yummy, and I used all my bananas

  26. Jenny — October 15, 2014 at 9:34 pm (#
    76
    )

    I just made this today. It is delicious. Thank you for sharing.

    • Averie Sunshine — October 15, 2014 at 9:49 pm (#
      )

      Thanks for the compliments and for trying the recipe, Jenny!

  27. Mary Ann Kincaid — November 22, 2014 at 12:37 pm (#
    77
    )

    These recipes are fantastic! I love Cooking & Recipes! However, I think that I’ve gained a hundred pounds, just reading all of this marvelous stuff! (rofl)

  28. Mary Ann Kincaid — November 22, 2014 at 12:40 pm (#
    78
    )

    These recipes are fantastic! I love Cooking & Recipes! However, I think that I’ve gained a hundred pounds, just reading all of this marvelous stuff! (rofl)

    I have NOT “already said that”!

  29. Lindsy — January 5, 2015 at 7:07 am (#
    79
    )

    Started making this assuming I had vanilla pudding…did not! I did however have chocolate or pumpkin spice! I made it with chocolate since we do love chocolate chips in our banana bread and oh my was that delish! Hubby raved about how moist this was so much he asked me to make it the following weekend! still did not get out to get vanilla pudding I did it with the pumpkin spice and wow! Didn’t think we could top the chocolate pudding one! Obviously you can make a variety of flavors along with the bananas depending on the flavor of pudding you use! I am def going to make sure we have vanilla on hand since I would like some banana bread taste next time! Thank you for sharing!

    • Averie Sunshine — January 5, 2015 at 5:49 pm (#
      )

      Thanks for trying this recipe with chocolate AND pumpkin spice pudding (and even during pre-Thanksgiving, I have a doosie of a time even finding that one….you’re lucky!). So glad this bread is a hit for you guys!

  30. Jo Ann Johnson — January 7, 2015 at 4:29 pm (#
    80
    )

    Excellent!!! Made it today, it’s so yummy!

  31. Barbara — February 23, 2015 at 1:13 pm (#
    81
    )

    Would love to make this. Don’t have access to baking soda (I live in Germany).
    Any suggestions for substitution? Or can I omit?
    Thanks

    • Averie Sunshine — February 23, 2015 at 2:21 pm (#
      )

      Also known as Sodium bicarbonate it’s a pretty worldwide ingredient! You can’t leave it out.

  32. Orsi — April 19, 2015 at 1:49 pm (#
    82
    )

    Unfortunately mine stayed so flat even tho I used all ingredients as written :( when cooled down it is like a brown brick… Any suggestions?

    • Averie Sunshine — April 19, 2015 at 1:56 pm (#
      )

      I think that overly dense and not rising (stayed flat) is a sign that you baking soda was not fresh or as fresh as needed for the recipe. That is the first thing that comes to mind and I’d replace that and I bet you will have success.

  33. MareyMac — May 18, 2015 at 2:02 pm (#
    83
    )

    I had the same issue where I followed the recipe, but it was somewhat flat – not fluffy. I overlooked the note about tenting the loaf for the last 10-15 minutes and it did indeed get too brown on the outside. As it was somewhat undercooked on the inside, I put it back in the over for another 20 minutes.

    I used a baking/casserole dish that has a lid, so I wonder if I should cover it next time, and take the lid off for the last 15 minutes, so it will brown?

    I followed the ingredients pretty much as is, but used condensed milk (I had on hand from making pumpkin pie), rather than yogurt. And lemon-flavour pudding mix instead of vanilla. I also added walnuts. It’s not banana bread without lots of walnuts.

    • Averie Sunshine — May 18, 2015 at 2:09 pm (#
      )

      Baking bread in a covered casserole dish won’t yield the same results as baking in a simple aluminum loaf pan, about $4.99 from most any grocery store’s baking aisle. Use that next time and all your too browned, not cooked through, etc. issues will be resolved!

      And using milk rather than yogurt will also change the results and will thin out the batter and can impact results.

      Thanks for trying the recipe.

  34. Nissa — May 18, 2015 at 5:47 pm (#
    84
    )

    I just wanted to say thank you for posting this recipe! I am a serial frozen banana collector, because I will only eat them during a very short ripeness window, and after that they go in the freezer. This recipe has been an absolute godsend – I have made it 3 times since finding it, most recently with chocolate pudding (and replacing the last 1/4C flour with cocoa powder), and it is absolutely the best banana bread I have ever had. I barely got to try the chocolate loaf before it disappeared into other hands, but what I had was also crazy-good! THANK YOU for this recipe. It’s going in my recipe book permanently for sure.

    • Averie Sunshine — May 18, 2015 at 6:31 pm (#
      )

      with chocolate pudding (and replacing the last 1/4C flour with cocoa powder) <—- that sounds amazing! I think I need to do that :) And I am super picky too about bananas if I’m going to eat them, as is. There’s like a 36 hour stretch otherwise, no. And then they get baked with, frozen for smoothies, etc. So glad this recipe is a keeper for you!

  35. Jolynn — June 26, 2015 at 7:47 am (#
    85
    )

    I made these today because I had some banana that were frozen for wayyyyy too long and I wanted to use them all up. Its a great recipe to use up extra bananas, really! However, I couldn’t get the vanilla pudding mix so I used the extra 1/4 cup flour with 2 tsp corn starch. My bread turned out wayyyyyy to dry and not the lightest moistness ): I might just turn them into baked french toast tho. But do you think it could be due to the extra flour in place of the pudding mix? What should I do the next time? I’m pretty sure I didn’t over bake or over mix because I only baked for 60 mins and I was so afraid of over mixing I ended up with a few (maybe 3 or 4) small flour pockets in my cake. Thanks!!

    • Averie Sunshine — June 26, 2015 at 7:54 am (#
      )

      Since you didn’t follow the recipe as written it’s hard for me to say exactly why it turned out way too dry…But could have been the old, frozen bananas that weren’t juicy and soft. That’s biggie there.

      Also not using pudding mix and swapping with flour/cornstarch isn’t a true ‘even exchange’ and in this case, that could also have been the culprit.

      Use fresh, ripe bananas and pudding mix next time and I bet you’ll be all set!

  36. Jolynn — June 26, 2015 at 7:57 am (#
    86
    )

    oh wait – sorry my bad! I meant to say that the cake was a little ‘doughy’ and kinda dry at some part (just went to have a bite again!) But I forgot to add, I forgot to pre mash my bananas and just added them straight to the bowl. The bananas I used were ripe to the point of black. Do you think this makes a difference to the overall texture of the cake? Thank you so much!! 

    • Averie Sunshine — June 26, 2015 at 7:59 am (#
      )

      I forgot to pre mash my bananas and just added them straight to the bowl. <— HUGE PROBLEM. You have to MASH them to distribute them evenly in the batter otherwise you will have some dry parts of bread, some doughy. Just re-read the recipe and follow it again, to a T, and you will be fine.

  37. Lorena — July 8, 2015 at 4:33 am (#
    87
    )

    My husband and I made this bread for our son’s 1st birthday. It was the first time we baked… literally! We added mango and peach just as one of your recipes because these are our babies favorites fruits (mango, banana & peach)… it was absolutely AWESOME!!! Moisty, firm, delicious… We loved it! Thanks from México!

    • Averie Sunshine — July 8, 2015 at 10:52 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! The mango, banana & peach combo sounds amazing and I would way rather have that than birthday cake! Happy Bday to your son!

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