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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Do you have a favorite banana bread recipe?

Or favorite recipe that uses ripe bananas?

180 comments on “Six-Banana Banana Bread”

  1. Why use just 5 bananas when you can use 6?!? I just love this bread, Averie. I love how it looks (stunning photos) and I love using bananas in general to add an irresistible and natural shot of moisture to quick breads. I really have to try using pudding mix in breads and other baked goods – never done so and I’m just not even sure why.

    Can’t resist taking a moment to reiterate how LOVELY your site redesign is. All the better for showcasing your amazing work. Cheers!

    • Aww, you’re too sweet and so glad you’re crushing on it as much as I am :)

      And the pudding mix – lends the best results and you’re just going to loooove it! If you try it, LMK!

  2. Now THAT’s some banana bread! I love banana bread and almost always use more than what the recipe calls for.

  3. 6 bananas? OH YES. And pudding. You rock!

  4. I need some of those mini loaf pans!!

    I also need to share this with my mom. She made some rather lackluster banana bread this weekend and it wasn’t done in the middle. I told her about the ent thing and she looked at me like I was nuts.

  5. This sounds absolutely delicious, dense and moist! Just my kind of bread! No airy breads/cakes for me!

  6. Sounds amazing! Now that I think about it, I’m tired of regular banana breads too with their poor excuse of banana flavor. 6 bananas or bust from now on!

  7. This looks awesome, haven’t had banana bread in ages. And great pictures as always. :-)

  8. Um yes, now you are speaking my language! Banana bread must be banana-y (I don’t think that is a word, but whatever:) and wow, you packed the banana punch in this bread! These pictures are stunning, and I mean, wow gorgeous. Using pudding mix and a ton of bananas is SO smart and I know I would eat this whole loaf. I can’t even be left alone with our banana bread that only has three bananas – how could I stand leaving one with six uneaten? Excellent job!

    • That’s why I bought 15 the day I bought bananas for this recipe! 6 for this and the rest to just eat so we wouldn’t be tempted to eat the stash! Thanks for the photo compliments!

  9. I LOVE banana bread. I have a bunch of over-ripe bananas that will go bad if they are left out any longer, and this recipe is perfect! Thanks Averie!

  10. I’ve had loads of banana bread in the past, but never one that used 6 bananas! I’m going to try this recipe out.. as soon as I can find some ripe bananas

  11. Six bananas in one bread? I’m seriously impressed!

  12. Banana breads that lack that banana flavor are a no go in my book but this recipe sounds perfect! Vanilla pudding mix and six bananas? How can you go wrong?

  13. Oooo, girl! You are not kidding around with this recipe… I love it! No better way to use all those brown bananas than on this beauty of a bread.

  14. Banana bread makes me swoon of happiness! I’ve been eating bananas like a crazy banana girl the last few weeks here.. I need to start buying 2x the amount to keep me through the week! I can’t get enough!

    I love this recipe!

  15. This looks delicious! Perfect for when I buy that huge bunch of bananas at Sams and then don’t use them soon enough! Averie, I was wondering if you have tried this in muffin form? I have a little two-year-old who is fairly addicted to muffins (muff-muffs), and I love having mini muffins around for us to snack on. Any thoughts on how long it might need to cook in mini or large muffin form? Thanks!

    • I think it would work fine in muffins. Now, they will be a little dense and may not get a super domed top, but they will work I’m sure. I would do 350F for 18 mins and start checking from there for reg muffins and maybe 14 mins for mini, but it will vary based on the size of pans, how full you fill them, etc. LMK what you end up doing!

      • I did these as muffins, and they were quite a hit. Made 48 mini muffins and about 6 regular sized muffins. (I can only make 48 minis at a time, so I just put the rest in a regular muffin pan.) The minis cooked for about 16-17 mins, and the standard size for about 3 minutes longer. I was pleasantly surprised at how nicely they puffed up…I make everything gluten-free, so I’m used to things not getting much of a rise, but these turned out nice. By the second day they had really started to cave in some, but its because they were so very moist. They only lasted to the second day, and there are only three of us…one of whom is 2!

        Oh, and the other, most lovely touch…I apparently like to buy butterscotch pudding mix because that’s all I had when I looked in the pantry, so that’s what I used. Very nice addition! :)

        Thanks so much for the advice; I have a whole bunch of bananas turning brown on the counter as we speak, and I know where they’re going!

      • Jennifer thank you for this glowing & detailed comment!

        Bless your heart to make 48 minis (I love my mini muff pan but after 24 I’m over it with filling that thing up) :) Good call on finishing it off with the 6 reg size. Thanks for noting baking times and what you did.

        And…that you made them GF! Nice!

        Butterscotch is one of my fave flavors and I bet the combo with the bananas was great! I’ve used banana cream pudding and that makes it super banana-ey!

        And only lasting 2 days for 3 people (and one of them is 2 yrs) – been there with certain recipes as well! Thanks for this comment & please Lmk if you try other recipes of mine!

  16. 6 bananas in one loaf, sign me up! This looks amazing Averie!

  17. Wow, that’s one way to use up ripe bananas! I’m intrigued by the use of pudding mix too!

  18. I always feel like banana bread doesn’t have enough banana flavor, this recipe certainly solves that problem! I can’t wait to try this out!

  19. I use vanilla pudding mix in mine too…only mine calls for 5 eggs! I love the added fluffyness from the pudding. This looks amazing, Averie. I love how golden brown it is!

  20. It seems someone told me more is better. Sounds great in this case. And at least you clean your oven floor!

  21. now that’s a lot of bananas:) your loaves always looks so prettyAverie

  22. When ever I see the marked down bananas I grab them up, bring them home, put in a ziplock bag (peeling on) and freeze. Then I take out and let thaw in the peel and then use. That way I have bananas anytime I want!!!! I prefer making my banana bread this way, I think the bread is more moist!!!!

    • I tend to peel my overripe bananas, break into chunks, and then put into a tupperware into the freezer. The chunks are great for smoothies, bread, muffin-making. I should start buying the markdown ones at the store like you do!

  23. I have been wanting banana bread with more bananas! So many times it’s only 3 bananas for a recipe, this is awesome! I will have to try this recipe out!

  24. That first picture is perfection, Averie!

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