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, sliced on a white platter

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.

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.

two slices of Six-Banana Banana Bread topped with butter on a white plate

Creating This Moist Banana Bread 

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.

I added a box of instant vanilla pudding mix because I use it in my other favorite recipe. One 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.

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.

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.

sliced loaf of moist banana bread on a white serving platter

How to Make Banana Bread From Scratch

This moist banana bread is incredibly easy to make. You’ll first need to combine melted butter, eggs, two types of sugar, sour cream, and vanilla in a mixing bowl and whisk to combine. 

Then 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. You’re looking for the center to be set and to spring back when you gently press it with your thumb. 

slices of homemade banana bread stacked on a white plate

What Does This Six-Banana Banana Bread Taste Like?

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.

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.

You’ll never have to wonder again just how you’ll possibly use all your ripe bananas with 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.

loaf of Six-Banana Banana Bread

How Many Bananas Are in a Cup?

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. 

How to Freeze Banana Bread

Want to know another reason why this is the best banana bread recipe ever? Because it freezes so well! You can freeze this 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. 

slices of banana bread topped with butter on a white plate

Tips for the Best Banana Bread

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 10). Ripe is fine. They don’t have to be nearly rotting.

Also, 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 quick breads, 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.

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! 

sliced loaf of the best banana bread on a white platter

More Homemade Banana Bread Recipes: 

  • Brown Sugar Blueberry Banana Bread — Studded with juicy blueberries and flavored with rich brown sugar, this is a banana bread recipe you have to make! 
  • Cream Cheese-Filled Banana Bread — Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
  • Caramel Macchiato Banana Bread — Soft, tender, infused with salted CARAMEL and topped with a brown sugar glaze. EASY and IRRESISTIBLE!
  • Banana Bread for Two — This is the perfect loaf for when you want a small snack or have a special someone you’d like to treat. 
  • Peanut Butter Apple Banana Bread — The recipe combines some of my favorite ingredients into one super soft, moist loaf that’s filled with harmonious flavors and wonderful textures in every bite.

banana bread slices stacked on a plate with butter

Six-Banana Banana Bread

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!

Yield: 1 9x5 loaf
Prep Time 10 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 18 minutes


  • 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. 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 ButterCinnamon-Sugar ButterStrawberry ButterVanilla 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.


  • *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:



Serving Size:


Amount Per Serving: Calories: 378Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 299mgCarbohydrates: 61gFiber: 2gSugar: 29gProtein: 8g

Even More Quick Bread Recipes: 

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

Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Just 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

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

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

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

228 comments on “Six-Banana Banana Bread”

  1. 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!

    Rating: 5
    • 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’!

  2. My favorite banana bread rrcipe.

    Rating: 5
  3. 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.

  4. 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)

    Rating: 5
  5. Alérgica to corn, what can I substitute with and amaounts?
    Thank you

  6. 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.

    Rating: 5
  7. Hi Avery, can you substitute or leave out the sour cream/yogurt? I have none on hand

  8. 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!

  9. 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!

  10. I really like this recipe! I would like fewer photos so that I could get to the recipe faster, that’s just me though.

    Rating: 5
  11. 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!

    Rating: 5
  12. 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!!

    Rating: 5
  13. 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.

    Rating: 5
  14. Hello, do you have to sieve the dry ingredients before adding it wet ingredients? Thanks

    Rating: 5
  15. 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

    Rating: 5
  16. 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!!!

    Rating: 4
  17. 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.

  18. I love this recipe! So delicious!

    Rating: 4
  19. 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! :)

    Rating: 5
  20. 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😋

    Rating: 5
  21. 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!

    Rating: 5
    • 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!

  22. 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!!

    Rating: 4
  23. 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.

    Rating: 5
  24. 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!

  25. 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!

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