Six-Banana Banana Bread

There’s no chance of wimpy or lackluster banana flavor here.

I baked six bananas into one loaf. Yes, six.

Six-Banana Banana Bread - Recipe at

Don’t get me wrong, I love my gold standard recipe for banana bread. It’s everything I want and it never lets me down. But I also cheat on it from time to time. Say, with 35+ Banana Recipes, and about 15 of them are recipes for various Banana Breads. You can never have too many.

I wanted to pack more pure banana essence and intensity into the bread and so I used more bananas.

A whole lot more.

Six-Banana Banana Bread - Recipe at

When I decided I to make it, I went to the grocery store in hopes of finding some of those red sticker overripe banana bundles, but nothing. Every banana I found was as green as a lime. And in the 3 weeks since, every time I’ve gone to the store, there are oodles of red bundles. Bad banana karma.

I bought 15 bananas that day. Nine to get us through the week, and 6 to sit on the counter and ripen for the week. I felt like a zookeeper buying bananas for the monkeys.

If you thought your bananas had to be black as the night for banana bread, they don’t. Nicely freckled and speckled, but pitch black is not necessary. Cook’s Illustrated found there’s little difference in sweetness between freckled and completely black (see item 1o). Ripe is fine. They don’t have to be nearly rotting.

Six-Banana Banana Bread - Recipe at

The batter comes together in minutes with just a whisk. Nothing to cream, drag your mixer out for, or get too fussy about.

Rather than using 1 to 1 1/2 cups of bananas which is what most recipes call for, I used a solid 2 1/2 cups. To compensate for the extra banana volume and moisture, I cut back on the amount of Greek yogurt (or sour cream) I usually use.

Six-Banana Banana Bread - Recipe at

I added a box of instant vanilla pudding mix because I use it in my other favorite recipe. Of the first ingredients in pudding mix is cornstarch, which is a workhorse for keeping cakes, cookies, and bread extremely soft, light, tender, and moist.

I’ve tried omitting it, and have trialed various combinations of buttermilk, sour cream, Greek yogurt, butter, and oil. But the pudding mix bread wins every time. If you can’t find pudding in your area (international readers write about this), I recommend one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.

Six-Banana Banana Bread - Recipe at

As I was filling up the 9×5 loaf pan, it was looking awfully full. I decided to play it safe and made a little mini 5×3 loaf, too. About three muffins worth. I’d rather be safe than clean my oven floor.

As an aside, this Set of 4 Mini Loaf Pans for $9.99 comes in so handy and so often, for that little bit of extra batter I find myself with when making quickbreads, cakes, or muffins. It’s so much easier to grab one little mini pan than clean a 12-cup muffin pan. And mini loaves are cute and make great gifts to give a friend, teacher, or co-worker, just because.

Six-Banana Banana Bread - Recipe at

I baked the mini loaf for 35 minutes and the big loaf for 68 minutes. Because bananas vary widely in moisture content as do ovens, baking times will vary. Watch your bread, not the clock.

In the last 10 minutes of cooking, I tented the 9×5 pan with foil because the center hadn’t quite set, but the edges and top surface were getting a smidge on the dark side. I recommend covering with foil if at any point your bread is looking a little dark.

Six-Banana Banana Bread - Recipe at

The verdict is that this bread is everything and more. It’s super soft, tender and supremely moist. The pudding mix serves to add some lightness, fluffiness, and springiness.

Because of the 6 bananas, don’t expect a super light and airy loaf. It’s on the heavier and denser side, but I think all good banana bread should be. I don’t want light, airy, cakey, or dry. I want moist, heavy, and dense.

Six-Banana Banana Bread - Recipe at

The real clincher is that all those bananas really make a difference in the overall banana flavor and intensity level. If you’ve ever felt like your banana bread is a bit underwhelming in banana intensity level, this recipe will cure that. It’s bursting with banana flavor. I mean, duh.

Now, depending on how many bananas I have to use, I have two favorite recipes; my old gold standard and this new one.

Six-Banana Banana Bread - Recipe at

You’ll never have to wonder again just how you’ll possibly use all your ripe bananas with this freckled banana-hogging recipe in your arsenal. Kill six with one loaf.

You may even find yourself wishing for some speckly and freckly ones.

Six-Banana Banana Bread - Recipe at

Six-Banana Banana Bread - Yes, 6 bananas in 1 loaf means it's super soft, moist & robust banana flavor! Now you know what to do with all your ripe bananas!

Six-Banana Banana Bread

If you’ve ever felt your banana bread is a little lackluster in pure banana-flavored intensity, this recipe changes all that. Six bananas are baked into a soft, fluffy, dense, and supremely moist loaf. The bread is full of robust banana intensity, and is perfect for times when your ripe bananas seem to multiply on your counter.

5 / 5 ()
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1/4 cup unsalted butter (half of 1 stick), melted
2 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup sour cream or thick Greek yogurt
1 tablespoon vanilla extract
6 medium/large very ripe bananas, mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they’re small, you may need more)
one 3.4-ounce box vanilla instant pudding mix (not Cook ‘n Serve)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
pinch salt, optional and to taste


  1. Preheat oven to 350F. Spray a 9×5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the eggs.
  3. Add the eggs, sugars, sour cream, vanilla, and whisk to combine.
  4. Add the bananas and stir to incorporate
  5. Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don’t overmix or bread will be tougher.
  6. Bake 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil.
  7. If baking a mini loaf is necessary, bake for about 35 minutes, or until done; I estimate 2 or 3 muffins will take about 20 to 25 minutes. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and oven variances. Bake until done; watch your bread, not the clock.
  8. Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, Honey Butter, Cinnamon-Sugar Butter, Strawberry Butter, Vanilla Browned Butter Glaze, or your favorite spread. Makes excellent French toast. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Do you have a favorite banana bread recipe?

Or favorite recipe that uses ripe bananas?

210 comments on “Six-Banana Banana Bread”

  1. 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!

  2. 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!

  3. 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
  4. 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
  5. 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!

  6. 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
  7. 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
  8. I love this recipe! So delicious!

    Rating: 4
  9. 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.

  10. 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
  11. 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
  12. Hello, do you have to sieve the dry ingredients before adding it wet ingredients? Thanks

    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. 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
  15. 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
  16. 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

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