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

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

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

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

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

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

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

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

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

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

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!

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.


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


  1. Preheat oven to 350F. Spray a 9×5 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 9×5 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.

Only Eats

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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

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Do you have a favorite banana bread recipe?

Or favorite recipe that uses ripe bananas?

180 comments on “Six-Banana Banana Bread”

  1. I have no particular favorite, though I used to frequently use a recipe that used coffee as an ingredient-you didn’t end up tasting it, it just melded with the banana and brown sugar and…I should find that recipe.
    But this sounds magnificent. Dense and moist are two of my favorite qualities in a quick bread:)

  2. This looks wonderful Averie, I love banana bread (particularly with that extra banana flavour!) I love it with add-ins (like chocolate chips and peanut butter!) but sometimes pure banana bread is best :-)

  3. Wow! Six mashed bananas? I’m all for more banana intensity! I think you could call this banana bread recipe, “Intense Banana Bread”. You know…kind of like Ina Garten’s iconic “Outrageous Brownies.” ;) You are one wicked baker, Averie! Must make this one, soon! Thanks for sharing! xo

  4. I thought my not-quite-open eyes were seeing something incorrectly when I first read the title of the post. 6 bananas…in 1 loaf…how did she do that?!?! Clearly you did it quite well–it looks like it baked up beautifully! I think the only time I’ve used 6 bananas has been in my beloved soft serve! Seriously though, this looks CRAZY good…loads of banana flavor, heavy but moist. I have to make a mid week trip to the store so I’ll see how my luck is for marked down bananas–otherwise, the paper bag works like a charm.

    • LOL – glad I had your eyes playing tricks on you. Paula you will LOVE this bread. It’s so good and I know you like my other recipe for banana bread with pudding – and this one is just like that, but enhanced! In 2 weeks I’ll probably hear back that you made it & can’t wait. Unless your groc store has red-sticker bananas. Or the bag trick :)

  5. This is my kinda banana bread!! I bet it is SO moist and delicious… next time I make banana bread, this is going to be the one! And your photos are absolutely stunning – that first is especially SO appealing!

  6. Oh my god, yum! I love banana bread and definitely wouldn’t mind some extra banana flavor. It’s looks delicious!

  7. Quick breads are my second favorite baked goodie to make (second only to cookies :)). And I am ALWAYS looking for new banana bread recipes. I love how much this bread is bursting with banana flavor, thanks to the six bananas! Thanks for another great recipe!

  8. When I lived in Switzerland there used to be this guy that worked with me there from Equador. He called himself the “banana bread king”! haha, and told me that a “good” banana bread couldn’t possibly be made with any less than 5 bananas. So he’d love this recipe!!

    I usually only use three bananas, but from what I remember 5 or more sure does make a moist bread! Great recipe Averie!

  9. These photos are STUNNING, Averie!!! I’m suddenly craving banana bread like crazy (even though I just polished off our loaf last night)!!! I love how many bananas you stuffed inside this loaf – genius!

  10. Banana bread should have tons of banana. I didn’t know it was possible to use six though. I just made a batch with about four but more banana flavor would be welcome. Love that it’s moist and dense too!

  11. I am in love and it is perfect because I always have at least 12, yes 12 bananas on my kitchen counter at pretty much all times! The pudding mix sound brillant and I honestly can not wait to make this! I love banana bread!

  12. I do sometimes find myself with an overload of bananas that have all gone bad simultaneously…so this is pretty much the perfect recipe for those times! Plus, more banana essence is definitely a good thing!

  13. Wow Averie! That is one lovely banana bread. Seriously gorgeous.

  14. Wow, the colour of that bread is amazing! Six bananas- who would have thought? I agree with freckled vs black, I actually usually freeze mine before they’re overripe because I don’t like it when they get black in the freezer.

    • I freeze them too and have never had an issue with it…I peel them, break them in chunks, toss them into a tupperware, and freeze. I have never had any issues with them seeming to get more ripe in the freezer or get black. They stay normal, creamy/light banana color!

  15. Six banana?! Love it! I need to go to the grocery store and become a banana hoarder so I can make this and the rest of your banana recipes. Seriously.

  16. And I thought my 4 bananas in my upcoming banana bread was a lot!! 6! You go girl. That is so wonderful and I’ve never tasted or seen a recipe with so much banana. This looks like the mother of moist banana bread. SO soft, SO tender, and just so moist and flavorful. I hoard bananas too. We usually have two piles. The pile that is OK to eat and the “do not touch” pile – aka the rotting pile. And I never thought about it – pudding is to breads as cornstarch is to cookies. And I didn’t even realize CS was #1 in the pudding ingredients. No reason your banana breads are always perfect!

    • Exactly re the pudding/cornstarch analogy. And when I don’t use pudding mix, I NEVER can duplicate the results. I have tried every combo of oil, buttermilk, butter, greek yog, sour cream and never get it as soft. I haven’t tried JUST adding C.S. either b/c frankly, I like the flavor of the pudding for that hint of extra vanilla. And with 6 bananas in this baby, I didn’t want to start fiddling around with ingredients and ratios :) Can’t wait to see your bread!

  17. My family are huge fans of banana bread (especially my husband)! I always tend to go back to the same recipe, but I think it’s time to try a new one and yours MUST be it! Sounds amazing!

  18. Dannggg that looks incredible! You are making me hungry. I love banana bread and this sounds like a fantastic recipe.

    Happy Blogging!
    Happy Valley Chow

  19. There is nothing worse than a lackluster banana flavored banana bread!! These definitely wouldn’t be lackluster – YUM!!

  20. This bread looks perfect! I can’t wait to try it!

  21. This bread looks gorgeous and so full of banana flavor. It has to be with 6 bananas, which sounds terrific to me! We go through tons of bananas, but I still get overly ripe ones every week, which I freeze, so I can make yummy breads like this!

  22. Goooooood grief. I WANT.

  23. Yum Averie! I love banana bread and completely agree with the ‘speckled and freckled’ not full black out on the bananas. If you notice the flavor changes from the fully ripe flavor when speckled to the full sugar of a black banana. I prefer the former! Beautiful.

    • I actually don’t like bananas for eating unless they are super pale, practically green! I love them in baking, smoothies, etc. but not to just sit down and eat. And it’s b/c of their weird taste change. Something about it, I do NOT like that flavor by itself. And I’m with you; freckles, not blackout.

  24. I haven’t made banana bread in ages! I must action this recipe this weekend. Gorgeous!

  25. I can totally relate to finding the ripe bananas. When I need some, they have only green ones. But then there are days when I can score a whole 3lb bag for 25cents! <—-zookeeper for sure! lol Love this bread! Gotta try it! The addition of pudding mix sounds fabulous too!

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