Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
The BEST Banana Bread Recipe
There’s no chance of wimpy or lackluster banana flavor here. I baked six bananas into one loaf. Yes, six.
Don’t get me wrong, I love my gold standard banana bread 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.
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.
The verdict is that this super moist banana bread is everything and more. It’s soft, tender and supremely moist. The pudding mix serves to add some lightness, fluffiness, and springiness.
You’ll never have to wonder again what to do with overripe bananas thanks to this freckled overripe banana recipe in your arsenal. Kill six with one loaf.
You may even find yourself wishing for some speckly and freckly ones.
How Does Six-Banana Banana Bread Taste?
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.
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.
Ingredients in Six-Banana Banana Bread
To make this super moist banana bread recipe, you’ll need:
- Unsalted butter
- Eggs
- Granulated sugar
- Light brown sugar
- Sour cream or Greek yogurt
- Vanilla extract
- Bananas
- Vanilla instant pudding mix
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
How to Make Banana Bread with 6 Bananas
This vanilla pudding banana bread made with six bananas comes together quickly and easily! Here are the basic steps:
- Combine melted butter, eggs, two types of sugar, sour cream, and vanilla in a mixing bowl and whisk to combine.
- Add the six mashed bananas, followed by the dry ingredients (note that you add the pudding mix dry — you don’t need to make it into pudding first!).
- Bake the homemade banana bread in a greased 9×5-inch loaf pan for roughly 60 to 75 minutes.
How to Tell When Banana Bread Is Done
Insert a toothpick into the center of the loaf; if it comes out clean, or with very few crumbs, it’s done baking. Or, gently press it with your thumb and if the bread immediately springs back it’s cooked through.
And just as one final reminder, I can’t stress how important it is that you bake by your bread, not the clock.
Depending on your bananas, your altitude, etc. your loaf of banana bread may take more or less time to bake than mine did. Trust your gut!
Banana Bread FAQs
If store at room temperature in an airtight container, this six-banana banana bread will last up to 1 week.
Vanilla pudding banana bread should be stored in an airtight container at room temperature.
Yes, you can freeze this six-banana banana bread for up to six months — it thaws like a dream! To freeze the entire loaf of six-banana banana bread, let it first cool to room temperature. Then, wrap it in two to three layers of plastic wrap, followed by a layer of tinfoil.
Or, you can slice the loaf and freeze the slices on a baking tray. Once the slices are frozen, transfer them to a freezer bag (freezing them on the tray first prevents the moist banana bread slices from getting squished).
When you’re ready to enjoy this banana bread, set it out on the counter to thaw. Don’t unwrap the plastic wrap, though! Leave all the wrappings on to lock in the moisture.
This easy banana bread recipe calls for six large bananas, which equals about 2 1/2 cups when mashed well. So by my calculations, three medium-sized bananas should be about 1 cup mashed.
When in doubt, buy more bananas than you think you need! You can always peel and freeze the bananas for future bakes, or throw them into your morning smoothies.
This six-banana banana bread is best with vanilla pudding mix.
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 adding one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.
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. Ripe is fine. They don’t have to be nearly rotting.
One of the first ingredients in instant vanilla pudding mix is cornstarch, which is a workhorse for keeping cakes, cookies, and bread extremely soft, light, tender, and moist.
In the last 10 minutes of cooking, I tented my 9×5-inch 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.
Banana Bread Variations to Try
This extra moist banana bread made with vanilla pudding mix and six bananas is perfect as is, but you’re welcome to add mix-ins or tweak the recipe as desired!
- Add chocolate chips — 1/2 cup or so should do it.
- Add nuts — Raw, unsalted chopped nuts are best.
- Swap the sour cream for Greek yogurt — Make sure to use plain, full-fat Greek yogurt.
- Instant vanilla pudding mix — This bread doesn’t need any more banana flavor, but you could always add instant banana pudding mix instead!
- Spices — I used 1 teaspoon of cinnamon, but you can add more. Or, you can add additional spices such as nutmeg, ginger, cloves, etc.
The one mix-in I do NOT recommend adding is fresh fruit or berries. This bread is already quite dense and supremely moist, and if you add berries the batter will never bake through properly.
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Six-Banana Banana Bread
Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
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
Instructions
- 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.)*
- 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.
- Add the eggs, sugars, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to incorporate
- 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.
- 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.
- 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.
Notes
- If you can't find pudding in your area (international readers write about this), I recommend adding one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.
- *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.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 378Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 299mgCarbohydrates: 61gFiber: 2gSugar: 29gProtein: 8g
More Recipes Using Ripe Bananas:
ALL OF MY BANANA BREAD RECIPES!
Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!
Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Peanut Butter Apple Banana Bread — Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!
Carrot Banana Bread — EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier!! Great Easter brunch idea or spring baked good!
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.
Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light!
Originally published May 29, 2013 and republished January 14, 2022 with updated text.
I’ve made this recipes so many times since I first found it. It’s hubby’s favorite. I’ve also made it into muffins instead of a loaf and they always come out perfect. Thank you so much!
Thanks for the 5 star review and I am glad you’ve made this so many times including as muffins, and that it’s your hubby’s fave!
Hi! Just for fun I googled ‘what to do with 7 bananas’ Well lo and behold I saw your recipe and was so excited to get rid of at six! I just made the recipe, it smells yummy here and can hardly wait to taste it. Thank you from the bottom of my freezer for posting this recipe. I’ll try others too 🤗
I am so glad that I popped up on that random Google search you did and that you found the recipe, made it, and you’ll try other recipes of mine too!
DELICIOUS. I wanted a recipe that used lots of bananas, because my freezer was stuffed with bananas. I used butterscotch pudding instead of vanilla and added 1/2 cup butterscotch chips. Mine made 10″x5.5″ loaf. After spraying pan, I coated with sugar. Also sprinkled turbino sugar on top before baking. This gices you a delicious crunchy crust.
Thanks for the 5 star review and the tweaks you did sound incredible rom the butterscotch pudding/chips to the sugared pan. I wish I was having that right now!
I have been using the same banana bread recipe for years but figured I would try this one since it got so many rave reviews. Boy – it did not disappoint!!! This was delicious. I added some mini chocolate chips because our family likes chocolate in banana bread. It was delicious – I think I have a new go to recipe!!!
Thanks for the 5 star review and I’m glad this turned out great for you and that it sounds like you have a new go to recipe!
I made this (I didn’t have brown sugar, so I used coconut sugar and molasses) and ran out of flour so I used whole wheat flour. It was a hit and now is the dedicated banana bread go to. And the house smells incredible. Thank you!
Thanks for the five star review and I’m glad you were able to improvise with what you had and it’s now you’re dedicated banana bread go to! So awesome to hear!
Can you substitute lemon pudding or even chocolate pudding mix for a change up?
Yhsnks
Yes you can use whatever flavor pudding mix you like. There are so many flavors out there these days!
This banana bread was absolutely delish! Thank you so much for sharing!
Thanks for the 5 star review and I’m glad it was absolutely delish!
Absolutely the best banana bread!!!! I was skeptical using instant pudding fearing it would have an artificial taste, but it didn’t. It is soooo good. Thank you for the recipe. Donna
Thanks for the five star review and I’m glad it was the best!
I freeze my over ripe bananas, is there any kind of adjustment I need to make?
After thawing if there is liquid, try to drain that off or not add it to the batter would be my suggestion so that the batter doesn’t get watered down.
This looks great! Your pictures triggered lots of nostalgia! Developed an adulthood banana allergy and can’t even have them in the house. Was trying to think of a different fruit, but there is nothing quite like a banana!
So sorry about your adult banana allergy. The same thing happened to me with shellfish, got allergic to it for 10 years, but my pregnancy cured it, and after that I can eat it again. So strange but I’ve read about this happening. I hope your allergy somehow clears and goes away for you!
I grow my own bananas and always need a way to use them. Great recipe, Mahalo
Oh wow! In 13 years of blogging and 200,000+ comments you are the first person to tell me you grow your own bananas! I am impressed!
Glad you like the recipe!
Loved the end result. Best banana bread recipe I’ve ever made!I do wish you would insert a trump to recipe tab. The many ads on your site are very frustrating.
Thanks for the 5 star review and glad it’s the best banana bread you’ve ever made!
Just pulled it out of the oven. It smells wonderful. Can’t wait to try it in the morning. Super easy to make.
Thanks for the 5 star review and glad it was easy to make and smells wonderful!
Could I substitute instant vanilla pudding for malted milk powder?
I have never substituted that so I really can’t say what will happen one way or the other.
The bread is a wonderful way to use up LOTS of bananas. It even works without the pudding (opps!).
Thanks for letting me know it still worked just fine without the pudding mix! And that many people thought it was a keeper!
I put the loaf pan in the oven and then realized I forgot the pudding!! Wonder if it will be any good??
Probably will be fine, may take longer to bake, since there’s less dry ingredients to absorb the moisture, and texture will change but it should still work out enough to enjoy it.
Yes, it did turn out well! Many people thought this was a keeper recipe!! Thanks for it :)
banana bread is mine fvrt , i have tried in 3 different ways .You also explain it in very well manar .Whenever i tried this share feedback with you .
Thank you for the 5 star review and glad you enjoy my recipe!
This is my absolute FAVORITE banana bread recipe!! I always get rave reviews when I make it! I do have one question, I want to make this into muffins – about how long do you think I should bake them? I saw 35 minutes for the mini loaves, but figured less time for the muffins. Thanks!!
Thanks for the 5 star review and glad this is your favorite banana bread recipe and that it gets rave reviews! I would say start with 20-ish minutes and go from there. I would estimate not more than 30 minutes but probably 25 but it will depend on the size of the muffins.
I made 18 cupcakes with this recipe and they were great, moist , and easy to make. I made a mistake by using cook & serve pudding and I don’t know if it would have been more moist if I used the instant. Everyone commented on how good they were; nothing left.
Thanks for the 5 star review and glad this turned out great for you even with the Cook & Serve style of pudding! Glad to know that you were able to transform this also into 18 cupcakes rather than a loaf.
I’ve had this as written (absolutley delicious! But more like a dessert than what I was looking for today) and then made it again today with some modifications. Cut the sugar down to 1/4 c white and 1/4 c brown, half whole wheat flour and half white, 2T applesauce and 2T melted butter. Both times I used greek yogurt rather than sour cream as I always have that on hand. Excellent both ways!
Glad it was excellent both ways and you were able to make it a bit healthier to your liking!
I have to be honest, I was a bit disappointed in this recipe immediately after tasting it-it wasn’t bad, it just wasn’t great and didn’t seem very moist, even though I followed the recipe completely. I was surprised, as I use your recipes regularly and feel they’re very reliable and always tasty.However, the next day and in subsequent days, it is FABULOUS! I’ve never had this happen before with a quickbread so I have no idea why, but it became so much more moist and flavorful in the days following the initial bake. I will make this again and again. I baked it up in muffins, a small cake, and a mini loaf, so I could share. 20 minutes was right on target for muffins, with the mini loaf and cake pans taking around 40 minutes. I didn’t realize until I was mid-prep that I only had sugar-free pudding mix, but I had used it before without an issue in another banana bread recipe, and it worked just fine in this one too. Thanks for this awesome recipe :)
Thanks for the 5 star review and glad that this bread got better and better for you. I find often times with banana bread the same thing happens, that the flavor intensifies as time passes. The same with carrot cake/bread, zucchini bread, apple bread, they all tend to be the same for me.
Great also that the sugar-free pudding mix worked well, too. Honestly that could be part of it – that sometimes sugarfree products don’t respond as well when using them in a baking application. I have a hunch that could have been part of the initial semi meh flavor, but who knows. Glad things worked out great in the final analysis!
Greetings from the Big Sky Country of Montana, Averie! I made your Six-Banana Banana Bread and it was over-the-top delicious. We went camping to Red Rock Lakes National Wildlife Refuge and ate it while watching Trumpeter Swans. Sublime! Thank you!
Thanks for the 5 star review and glad this was over the top delish! It sounds like your scenery while you were eating the banana bread was probably breathtaking!
I was wondering if you could fit some more ads on your site to make it even more cumbersome and difficult to use?
I was wondering if you are rude to everyone, in person as well, or just to those on the internet? Perhaps snarky comments are universal for you?
At any rate, I am glad you were able to easily navigate my site in order to leave some sass. Must not be too tricky after all :)
I declare you the queen of diplomacy with your reply to Kristi-snark!👆🏼Also… I have made this recipe a half dozen times, and each time someone tastes it they are licking their lips, blown away at the richness of the banana taste. I’m sometimes tempted to add something, but I don’t because it tastes so darn great on it’s own. If it ain’t broke, don’t fix it, right?
Well thank you, I try. It depends what kind of mood I am in when I am replying to strangers who are rude to me first :)
Glad that you love this bread and that you have shared it with others who are blown away by it too! Thank you! And I agree, if a recipe works GREAT, don’t mess with it. I wish more people just did this!
Banana bread turned out well! I didn’t have the instant pudding and used the alternate recipe mentioned (thank you for providing that info!). Also, I did not think the mixture would fit into my loaf pan so I used a bundt cake pan instead. The bread took an hour to cook in the alternate pan. Family and I enjoyed this very much! I will try making this again with the pudding.
Thanks for the 5 star review and glad this worked out well for you in a Bundt cake pan and using the non-pudding version of the recipe.
Can I make this with banana cream flavored instant pudding mix instead of the vanilla? I tried your original banana bread recipe and I love it! Thank you so much!! I want to try this one next. Hope you can reply :)
Yes I’m sure it will taste even more banana-ey!
Absolutely delicious! I keep searching for the perfect banana bread recipe and this is it. It is so moist and sweet with all the bananas that I’m going to make it and reduce the amount of sugar. I may even try it with honey. The pudding in the mix must be the ingredient that pushed the bread over the top. My loaf baked perfectly with no part under or over baked. Thank you!
Thanks for the 5 star review and glad it was delicious and baked perfectly!
By far my favorite banana bread recipe. I am having a difficult time with the ends over baking and the middle under baking. Any suggestions?
Thanks for the 5 star review and glad you love this recipe!
This is common with banana bread in general because it’s such a moist, heavy batter usually and so it’s prone to what you described. When you estimate the bread is about 2/3 of the way cooked, or in most situations in the last 20-ish minutes or so, cover it loosely with a sheet of foil, aka tenting your pan. This should help with your issue a lot.
If it doesn’t, you could turn your oven down by 25F degrees but the issue with this is that ultimately it will spend even more time in the oven, cooking low-and-slow so to speak. So rather than a 60-75 min bake time, you’d be looking at more like 80+ minutes but in a cooler. Try the tenting, if not, move on to the cooler oven to help.
Also just thought of this, an extra 1/4 cup or 1/3 cup flour to dry out your batter more will help but ultimately this will change the final texture of the bread and it won’t be quite as light or moist.
Is there any substitute for yogurt or sour cream? Some ingredients are hard to get during lockdown.
The issue is that the yogurt/sour cream react with the baking soda to help the loaf to rise and also add moisture but you’ve already got 6 bananas and butter for that.
You can omit it and see how things go, it will still rise some, just not as much.
This bread is okay,it is definitely not THE BEST banana bread recipe there is. It is very moist and dense but the banana flavor is kinda faint which surprised me seeing as there is six bananas in this. I dont think ill make it again but if you want a moist bread with a little banana this is a good recipe.
I have never had someone say there isn’t enough banana flavor in this loaf – especially with 6 bananas!! But everyone has different tastes. Thanks for trying the recipe.
This banana bread is so moist and delicious!! i’ve never had banana bread this moist, topped it off with milk chocolate chips and added walnuts. I left the bananas a little chunky and it was great, if you’d enjoy gooey banana chunks i’d highly recommend
I am glad you loved it and was the most moist banana bread you’ve ever tasted!
I have made Six-Banana Banana Bread, about 8 times and it has come out perfect every time. The only thing that I had to adjust for was 60-75 minutes wasn’t enough time for the bread. At 75 minutes I put a foil tent loosely over the top and cook for another 15 minutes. The bread is as tall and moist – and very dense. This is a keeper and was greatful when my husband bought me a 40lb box of banans (on sale!) for $5. We feasted!! Thank you.
Thanks for the 5 star review and glad this is a repeat favorite! Tall, moist, dense, yep that’s why in some ovens it can take longer than 75ish minutes. Glad you tent and just wait patiently until it’s done.
A 40lb box? OMG that is going to be some seriousssss banana bread! Freeze this, it freezes great, and when things loosen up, you can pass loaves out to your fam/friends.
Just made this recipe. Delicious!!!! I didn’t want a loaf of it since I could sit and eat the whole thing. I made 18 muffins instead. Now I can wrap them individually and freeze them. Hopefully they will last more than a few days!
Thanks for the 5 star review and glad you were able to make 18 muffins!
Can i use vanilla mudcake packet mix instead of vanilla pudding as i couldnt find it at the shops? Thank you
You want a box of instant vanilla pudding, super common in almost all grocery stores, Walmart, Target, etc. Jell-O brand is the most common but most stores have their own generic store brand. I cannot speak to results if you use something else.
I wasn’t to make this recipe today but only have cook and serve pudding. Can I use this?
By now you probably made it, but if you haven’t yet made it, I would recommend to just skip the pudding since Cook and Serve isn’t going to work well I don’t think in this application. If you think it needs an extra 1/4-1/3 cup flour to make up for the missing pudding mix, add it so the batter isn’t overly wet.
I made this using Splenda and truvia subs and a sugar free vanilla pudding. I used the Greek yogurt. Absolutely amazing!!!! The outside was so crisp and delish while the inside was so incredibly moist sand fluffy! My favorite banana bread ever! Thank you!
Thanks for the 5 star review and glad it turned out great with Splenda, Truvia, and SF vanilla pudding! Thanks for sharing that you had success with those because people often ask me about lower/no sugar options and it’s great to have a ‘field report’!
My favorite banana bread rrcipe.
Thanks for the 5 star review and glad it’s your fave banana bread recipe!
Can I use sugar free instant pudding? All I have on hand is Sugar free cheesecake instant pudding. Do you think that will work?
I have never tried it with sugar free and I hate to say yes because 6 bananas is a lot of product, along with all the other ingredients, if it wouldn’t turn out correctly. My hunch is that it will be fine but I have no idea in reality how a sugar free product will react in the oven with heat and what will happen to the bread. I honestly would just pick up a box of regular unless you don’t care what happens and are feeling adventurous. Please let me know.
I just made this using 5 over ripe bananas that I couldn’t bear to waste. This is definitely the lightest and fluffiest banana bread recipe that I’ve ever made. I will use this one again and try different variations (choc chips, nuts, etc)
I am glad that it was the lightest and fluffiest banana bread you’ve ever made and will make other variations!
Alérgica to corn, what can I substitute with and amaounts?
Thank you
Adriana
I am not sure since I have only made the recipe the way it is written.
This is a fantastic recipe, it will go into my best ever file. I did worry about how dark it got even though I tented it, but the sides and crust were not at all dry.
Thanks for the five star review and I’m glad this will go into your best ever dessert file!
Hi Avery, can you substitute or leave out the sour cream/yogurt? I have none on hand
I haven’t tested it that way so I am not sure if it will rise properly and have the same texture.
Hi! Do you think it would make a huge difference if i used butterscotch pudding mix instead? Planning to make this for my dad’s birthday!
No it will probably be delicious.
Hello, i made this in a bunt pan to ensure even cooking and it turned out moist and delicious. People at work said they do not normally like banana bread but they liked mine because it was not dry and really tasted like bananas. Thanks for the recipe! Might be a tad healthier than other recipes too.
I love baking in Bundt pans for the even cooking they deliver, especially in moist batters like banana bread. Great idea!
Glad to hear you converted some ‘non banana bread people’ into enjoying this!
I really like this recipe! I would like fewer photos so that I could get to the recipe faster, that’s just me though.
Bread took a long time to bake, but came out delicious and enjoyed by all! The large amount of bananas left a lot of fruity moisture and texture in the bread, and the long bake ensured it was cooked all the way through. Interesting variations on a seeming standard, and will definitely be saved to use again!
Thanks for the five star review and yes this one does take awhile to bake through. Glad you will make it again!
Best banana bread I’ve ever had, used banana cream pudding mix since that’s all the store had. It came out so moist and delicious!! Thank you!!
Thanks for the five star review and I’m glad that it’s the best banana bread you’ve ever had!
I love this bread and make it 3 times in two weeks. I gifted mini loaves for my coworkers for Christmas. They absolutely love it to. I did use the banana cream pudding instead of vanilla. Thank you for this recipe.
Thanks for the five star review and I’m glad you have made it 3 times in 2 weeks for gifts – how nice of you!
Hello, do you have to sieve the dry ingredients before adding it wet ingredients? Thanks
No I do not bother, not necessary.
Hi Averie- thank you for this banana cake/bread recipe… I’ve tried many over the years & NONE are as delicious as this! I’m from the UK so I have to convert the cups but it’s my go to recipe for bananare, moist, tasty, light & it’s a winner with friends & family… I couldn’t find/get the vanilla pudding mix so substituted it with defecated coconut & crushed walnuts – works great 👍🏻 x
Thanks for the five star review and I’m glad this is your favorite banana bread recipe and that the coconut/walnuts work great!
This is bread is delicious!! Banana-y, moist, fluffy perfection! Thank you for adding the pudding substitute. We don’t do pudding in Western Australia.Made a fig cinnamon butter to go with the bread – match made in heaven!!!
Glad this was a hit for you!
Have you made it with the flour / cornstarch instead of pudding mix? Wondering if it turns out just as good; I don’t have any pudding mix on hand.
I personally have not and being that you are putting 6 bananas into this, I would make it with the pudding mix for optimal results.
I love this recipe! So delicious!
Thanks!
I made this tonight in 2 batches, one being with walnuts, and it was amazing! It is dense, moist and light all at the same time! Haha. Excellent recipe! Great banana flavor. Probably the best banana bread I have ever made. Definitely a keeper. Thank you Averie! :)
Thanks for the 5 star review and glad you think it’s probably the best banana bread you’ve ever made!
It was super duper delicious! No vanilla pudding mix on hand, so I used a caramel one but did not add the syrup and added chocolate chips as per granddaughter’s request. I divided into 2 loaf pans but the whole family finished them up at tea time. Thanks for the recipe … a repeat request for next week😋
Thanks for the 5 star review and glad you will make it again!
Wow! This recipe was DELICIOUS!! The texture was so much lighter then expected with all that banana. You really KNOW this is banana bread. The pudding mix trick is brilliant!This recipe made 4 perfect mini loafs. I baked them for 35 minutes & stopped baking based on the color/firmness of the top of the loaf. It’s cooked through but I think it could have used another 2-3 minutes.The browned butter cream cheese spread is to-die-for! I’m now thinking up other things to use it on so I have an excuse to make more!
Thanks for the 5 star review and glad you loved this recipe! I agree that the pudding mix trick really adds something special and that you’ll make this again it sounds like!
Delicious😁I made as written substituting applesauce for the butter. I used 1/4 cup applesauce. I also added chopped pecans!I made one 9×5 loaf, 2 mini loafs, and one small bu st cake. I cut the sugar in half and used 6 large bananas. Sooo good! Thank-you!!
Glad you loved it and that applesauce worked well!
Just made this and it turned out excellent! I did tweak it ever so slightly. I used banana cream pie pudding mix (cause I had no vanilla mix) and I added about a cup of chocolate chips. I couldn’t find my loaf pans, so I used a bundt pan. The bake time was around 55 minutes. It was the perfect amount of batter for the bundt pan and rose nicely, browned perfectly and no burned top. It’s very dense and moist. I think some vanilla ice cream or whipped cream would be perfect with this.
Thanks for the 5 star review and glad it worked out great in a bundt pan!
i found this recipe about a year ago and it has become my go-to banana bread recipe. i’ve changed it up a bit by using different types of jello pudding and i’ve used flavored yogurt instead of plain sour cream or greek yogurt, but it always comes out great. thank you!
I’m glad this recipe has become your go-to! Different types of pudding and flavored yogurt sound like great twists!
I tried this banana bread recipe because I had 6 large riped bananas I didn’t know what to do with. I was pretty happy to find this recipe. I only used 4 bananas as they were large. 1/2 cup of granulated sugar, no brown sugar, 3 eggs, Greek yogurt and no pudding cuz I didn’t have any. I also added walnuts. The rest as the recipe calls for. It turned out delicious!!!! Very fluffy and moist and stayed moist for days after. I will definitely make this recipe again! Thank you!
Glad you were able to use most of your ripe bananas and that you will definitely make this recipe again!
Did you add the extra 1/4 cup of flour and 2 teaspoons corn starch in lieu of pudding as the article suggests? I don’t have pudding mix and am looking to use this recipe, but wasn’t sure if these extra amounts would dry it out. Thanks!
Let me just say WOW! We love this banana bread! It’s so hard to find good banana bread and I can say I’ll never buy it again!!! I take it on road trips with a jar of peanut butter… perfect… portable… delicious! Thank you so much for sharing this gem!
So glad you loved this bread and that you’ll never buy it again!
I made my banana bread from a banana bread is using 6 very ripe bananas..I also added 1/4 cup vanilla yogurt. Got 2 8×3 1/4 loafs.. Batter tasted awesome so I knew the loafs woul be perfect. (and they were)
I love banana bread batter so much! Even more than cookie dough :) Glad you loved this recipe!
Just pulled this out of the oven and had a question about the timing. I ended up having to cook it for the original 75 minutes, but had to go almost 20 minutes further than that and the top was incredibly brown, even though I rented at about 30 minutes in. Any adjustments I can make to shorten the time on this and avoid excessive browning?
I would say that there are a few things… Your bananas could have been slightly larger/juicier/riper than mine therefore the batter was looser and moister and the loaf needed more cooking time. I would have added another 3-4 tbsp flour to tighten it up but if you’re not a seasoned baker that’s one of those hard to know situations, but next time I would try that if your bananas are roughly the same size/ripeness as they were today. That way you won’t have to bake as long.
You could also lower the oven temp by 25 degrees and cook for a longer time at a lower temp and tent 30 mins in as well. That can sometimes help when baking something like a moist and dense loaf.
Also split the batter into two 8×4 pans and while the loaves will be shorter and squattier, they will cook more evenly and faster.
I love this bread! Trying it out in a Bundt pan this time. Anyine tried this? Wondering about timing?
I haven’t tried it in a Bundt but I think it would be great. LMK how it goes.
https://www.averiecooks.com/2012/09/spiced-apple-and-banana-bundt-cake-with-vanilla-caramel-glaze.html Is an old banana-apple Bundt recipe. That glaze is perhaps the BEST cake glaze of all time, no joke. A true personal favorite!
Making it again today in a Bundt. Love, love, love this recipe! Takes about an hour give or take. It is such a moist bread. I find it much easier to take and slice in Bundt form than loaf. The girls at work love it!
I think it’s a great that the Bundt pan is working out so well and that you make it often! You have lucky coworkers :)
This bread is amazing. It’s the only banana bread I make now period.
Glad you love it so much and that it’s your only banana bread recipe now!
Hi! I’ll be trying this out tomorrow. I have 4 bananas on the counter that I forgot about, and even more already mashed up and in the freezer. I want to add walnuts to the batter. Should I chop them in half or in pieces, and how much do I put into the batter?
I would chop them and probably use 1/2 cup but that’s just a guess.
Made this today and it came out perfect. Nice size, beautiful loaf. Really good! Will definitely make it again. I’ve made banana bread before and this recipe will be my go to recipe from now on. Will add walnuts next time. Forgot to add them in and didn’t realize it till it was already in the oven and baking.
Thanks for trying the recipe and glad it came out great for you! Glad it’ll be your go-to!
My husband loves banana bread and wants it super duper gooey and moist. Made this recipe twice. 11 bananas. Made it with muffins today. Muffins came out great! I did 20 minutes, 48 muffins on one recipe. Might do 18 minutes next time. Then made a loaf. I added walnuts. Did about the 72 minutes. Cooling right now. We’ll see how it turns out. Did not use the cinnamon to get more of the banana taste. This is my go to recipe.
Thanks for trying the recipe and I’m glad it’s your go-to recipe! Glad you’re loving it as both a loaf and muffins!
Hello, I was able to use up my over-ripe bananas. Thank you. I hate to waste. My Husband loved the bread.
I hate wasting too! Glad this was a hit with you and your husband!
I have my usual go-to banana bread recipe, but this recipe sounded too good to not try. It is sooooo good! So banana-y and moist! It blows away any other banana bread I have ever had! I made it a month or so ago, and am already craving it again, so it’s in the oven baking as we speak! Wonderful recipe!!! Thank you!
Thanks for trying the recipe and I’m glad it blows away any other banana bread recipe you’ve ever had!
Hi I live in Spain and I love baking, I do prepare different banana breads and I would love to try this recipe. In Spain I cannot find vanilla instant pudding or any kind of instant pudding. For what can I substitute it?
I haven’t tried this recipe without the pudding mix so cannot say for sure but I would increase the sugar slightly as well as the flour but I can’t give measurements because I haven’t tested it that way. Use your judgment with the consistency/thickness of the batter when adding flour.
Thank you so much! I will try it and let you know
Could you please give the amount of bananas in grams please?
I don’t know the amount in grams. You need 6 medium/large bananas.
Have a banana tree in my new residence in Florida, never experienced before. First crop ripened last week, 25 at a time, so I was in need of a recipe to use many. This is fabulous!!! I have a cute pan that holds 8 small loaves, so I used that and a 12 count mini muffin pan–great for sharing with friends. Just added chopped pecans. Next batch will happen this weekend and will freeze them for the holidays. Thanks so much for this perfectly delicious way to use my very new and fresh bananas !??????
Thanks for trying the recipe and I’m glad it came out great for you! AND WOW you have your own banana tree!! With 25 at a time! Heck yes, you need a 6-banana recipe, and then some! So glad you’re happy with this and banana bread freezes great so at least you can stash some!
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!
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!
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!!
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.
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!!
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!
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.
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!
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.
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.
Unfortunately mine stayed so flat even tho I used all ingredients as written :( when cooled down it is like a brown brick… Any suggestions?
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.
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
Also known as Sodium bicarbonate it’s a pretty worldwide ingredient! You can’t leave it out.
Excellent!!! Made it today, it’s so yummy!
So glad it’s a winner for you!
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!
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!
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”!
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 just made this today. It is delicious. Thank you for sharing.
Thanks for the compliments and for trying the recipe, Jenny!
why the vanilla pudding mix?
It makes it softer, moister, fluffier and taste better!
:) I made it with whole wheat flour and skipped the pudding, turned out yummy, and I used all my bananas
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!
Thanks so much for trying it and glad you loved it! I can totally see how pistachio pudding could be amazing with bananas! So glad to hear this will also replace your go-to recipe – make sure to try this one too if you like banana bread – it’s a brand new recipe! https://www.averiecooks.com/cream-cheese-filled-banana-bread/
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!
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!
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)
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!
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!
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. :-)
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!) :)
Most amazing banana bread ever
Thanks for trying it! I happen to agree :) Thanks for LMK you made it!
Yummy…. I didn’t have vanilla pudding mix so I used coconut cream pudding mix and it turned out very good.
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!
YES! I want to try this! Why wouldn’t banana bread have loads of bananas in it? Sounds great! Thanks for sharing!
Oh, this is so lovely! I love banana bread, yours looks so wonderful and moist.
6 bananas?! WOW! I love it. I can always use more banana intensity in my banana bread.
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?
Bananas foster bananas, and caramelized bananas!
Wow, we’re good at coming up with bananas off the cuff :)
See you on Tuedsay! Woot! :)
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!
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! :)
“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!)
I think your Friday mood is about perfect! :)
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/
LMK if you try it!
I totally agree there are never enough banana bread recipes. I’ve never seen one with quite so many bananas, but it sounds AMAZING!
ohemgee soooo banana-y!!!!
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.
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!
This sounds amazing! I know I would not be as gorgeous and skinny as you if I baked! ;)
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 :)
That’s a beautiful loaf. And just the thought of that moist, soft bread with SIX bananas is making my mouth water!
Thanks, Kate! It was soooo moist!
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!!!!
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!
That’s a lot of bananas in one loaf. I can only imagine how incredibly moist and delicious this bread must taste!!!
Beyond all others in the moist/soft department!
I’d rather have this bread if I was a monkey than some lameo banana! Sounds intense :)
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!
Oh, how I love a good banana bread. This is exactly what I’d like to wake up to tomorrow morning.
That first picture is perfection, Averie!
That’s a very high compliment coming from you, Dana! Thank you!
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!
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!
now that’s a lot of bananas:) your loaves always looks so prettyAverie
Thanks, Heather!
It seems someone told me more is better. Sounds great in this case. And at least you clean your oven floor!
on my list!!
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!
I know you use pudding mix, too! I didn’t know it was a 5 egg recipe. I bet it’s so good and fluffy!
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!
Wow, that’s one way to use up ripe bananas! I’m intrigued by the use of pudding mix too!
No matter how I try to get around it, it delivers the BEST results!
6 bananas in one loaf, sign me up! This looks amazing Averie!
Remember I commented to you on your last banana post that I had bought 15 on one day – yep, this is why :)
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!
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!
If you love banana bread, then this is the bread for you!
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.
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?
I loved them both!
Six bananas in one bread? I’m seriously impressed!
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
Ok LMK what you think!
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!
Oh yay! If you try this one, or any of my banana bread recipes, LMK how it goes!
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!
This looks awesome, haven’t had banana bread in ages. And great pictures as always. :-)
Thanks, Christine! And for saying hi! :)
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!
This sounds absolutely delicious, dense and moist! Just my kind of bread! No airy breads/cakes for me!
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.
6 bananas? OH YES. And pudding. You rock!
Now THAT’s some banana bread! I love banana bread and almost always use more than what the recipe calls for.
You’re smart to use a little extra!
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!
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!
Glad you can relate to the banana Murphy’s Law situation! And thanks for the pin!
I haven’t made banana bread in ages! I must action this recipe this weekend. Gorgeous!
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.
Goooooood grief. I WANT.
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!
Thanks, Marcie! I love to freeze them, too. Great to have a stash on hand!
This bread looks perfect! I can’t wait to try it!
Thanks, Maria! I know you have lots of banana bread recipes, too!
There is nothing worse than a lackluster banana flavored banana bread!! These definitely wouldn’t be lackluster – YUM!!
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
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!
If you try it, LMK!
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!
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.
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!
Wow Averie! That is one lovely banana bread. Seriously gorgeous.
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!
they always go over-ripe ALL at once – that always happens to me too!
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!! You have me beat as a general rule. Normally I’m at 5 to 8 :) LMK if you try this!
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!
Anything is possible, that’s how I look at baking most days!
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!
Thank you! I was pleased with these pics, too :)
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!
First, I didnt know you lived in Switzerland…how amazing!! And that guy, he totally knows what he’s talking about and I bet he would for sure love this bread :)
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!
I would say my #1 and #2 are cookies and bread of any kind…okay forgot about bars. They are #1 I think!
Oh my god, yum! I love banana bread and definitely wouldn’t mind some extra banana flavor. It’s looks delicious!
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!
Thanks for the photo compliments! I loved the way some of them turned out, especially the first one as well:) And if you make this bread, LMK!
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 :)
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
I almost named it something sort of like that, but then just went with numerical :)
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 :-)
I love doctored up banana bread, too – choc chips, PB, etc but this loaf could stand on its own with all those bananas!
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:)
Oh wow, that sounds interesting with the coffee! I actually think bananas and coffee go together (I’m thinking tropical-ish drinks with banana liqueur and coffee!)