Six-Banana Banana Bread


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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! 

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

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.

As I was filling up the 9×5-inch loaf pan, it was looking awfully full. I decided to play it safe and made a little mini 5×3-inch 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-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.

sliced loaf of moist banana bread on a white serving platter

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.

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 what to do with ripe 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.

slices of homemade banana bread stacked on a white plate

What’s 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

loaf of Six-Banana Banana Bread

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. 

How to Store Banana Bread

Homemade banana bread should be stored in an airtight container at room temperature. 

slices of six banana banana bread topped with butter on a white plate

How Long Does Banana Bread Last? 

If store at room temperature in an airtight container, this six-banana banana bread will last up to 1 week. 

sliced loaf of the best banana bread on a white platter

Can You Freeze Banana Bread? 

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. 

six banana banana bread slices stacked on a plate with butter

How Many Bananas Are in 1 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. 

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!

Can I Omit the Instant 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.

Banana Bread Collage

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! 

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! 

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.

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! 

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Yield: 9

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!

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 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:



Serving Size:


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

More Ripe Banana 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!!

Cream Cheese-Filled Banana Bread

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!

Peanut Butter Apple Banana Bread

Zucchini Banana Bread with Browned Butter Cream Cheese Frosting — Just in time for summer zucchini season! 

Zucchini Banana Bread with Browned Butter Cream Cheese Frosting 

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!

Carrot Banana Bread

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.

Pumpkin Banana Bread with Browned Butter Cream Cheese Glaze

Pineapple Coconut Oil Banana Bread — Buttermilk, bananas and coconut oil keep this bread super moist, tender and so soft it’s bouncy.

Pineapple Coconut Oil Banana Bread 

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! 

Brown Sugar Blueberry Banana Bread

Originally published May 29, 2013 and republished January 14, 2022 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. 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!!!

    Rating: 5
    1. 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!

  2. 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!

    Rating: 5
    1. 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!

  3. 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

    Rating: 5
    1. 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.

  4. 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!

    1. 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!

    1. 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!

  5. 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. 

    Rating: 5
  6. Just pulled it out of the oven. It smells wonderful. Can’t wait to try it in the morning. Super easy to make.

    Rating: 5
    1. Thanks for letting me know it still worked just fine without the pudding mix! And that many people thought it was a keeper!

    1. 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.

  7. 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 .

    Rating: 5
  8. 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!!

    Rating: 5
    1. 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.

  9. 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. 

    Rating: 5
    1. 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.

  10. 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!

    1. Glad it was excellent both ways and you were able to make it a bit healthier to your liking!

  11. 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 :)

    Rating: 5
    1. 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!

  12. 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!

    Rating: 5
    1. 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!

  13. I was wondering if you could fit some more ads on your site to make it even more cumbersome and difficult to use?

    1. 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 :)

      1. 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?

        Rating: 5
      2. 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!

  14. 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.

    Rating: 5
    1. 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.

  15. 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 :) 

  16. 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!

    Rating: 5
  17. 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?

    Rating: 5
    1. 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.

  18. Is there any substitute for yogurt or sour cream? Some ingredients are hard to get during lockdown.

    1. 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.

  19. 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.

    1. 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.

  20. 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 

    Rating: 5
  21. 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.

    Rating: 5
    1. 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.

  22. 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! 

    Rating: 5
  23. Can i use vanilla mudcake packet mix instead of vanilla pudding as i couldnt find it at the shops? Thank you

    1. 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.

    1. 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.

  24. 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
    1. 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’!

  25. Can I use sugar free instant pudding? All I have on hand is Sugar free cheesecake instant pudding. Do you think that will work?

    1. 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.

  26. 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
    1. I am glad that it was the lightest and fluffiest banana bread you’ve ever made and will make other variations!