Ultra moist, soft, and tender thanks for the box of vanilla pudding added to the batter! The pineapple lends a sweet, tropical flavor to the banana bread!
Prep Time1 hourhr
Cook Time1 hourhr
Total Time2 hourshrs
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: banana bread with pudding mix, banana bread with vanilla pudding, banana pineapple bread, pineapple banana bread recipe
Servings: 12
Calories: 320kcal
Author: Averie Sunshine
Ingredients
¼cupunsalted buttermelted (half of one stick)
¾cupgranulated sugar
¼cuplight brown sugarpacked
2large eggs
1tablespoonvanilla extract
6ouncespineapple Greek yogurtone standard-sized small container; vanilla or plain yogurt, or sour cream may be substituted
1cupmashed ripe bananas1 large or 2 small bananas
½cupgrated carrotsgrated and loosely packed
⅓cupcrushed pineapplewith some of the juice
⅓cupraisinsdiced if they are large
⅓cupdiced walnutsoptional
3.4-ouncebox instant vanilla pudding mixnot Cook ‘n Serve, optional
½teaspooncinnamon
2 ½cupsall-purpose flour
1 ½teaspoonsbaking soda
½teaspoonsaltoptional and to taste
Instructions
Preheat oven to 325F, spray a 9-by-5-inch loaf pan(s) with cooking spray with flour (I use Pam for Baking) or grease and flour the pan(s); set aside.
In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
To the melted butter, add the sugars, eggs, vanilla, and stir or whisk to combine.
Add yogurt, bananas, carrots, pineapple (does not need to be squeezed and drained, some juice is okay and adds flavor), raisins, nuts, and stir to incorporate.
Add the dry pudding mix (Note: You are not making pudding; simply adding the mix as a dry ingredient), add the cinnamon, and stir to incorporate.
Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop.
Pour batter into prepared pan(s) and bake for about 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 300F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking.
Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
Notes
Vanilla pudding mix: Is optional. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks.Loaf size: Makes one 9-by-5-inch loaf (I made as one 9-by-5-inch loaf but suggest dividing batter among two 8-by-4-inch loaves and reduce baking time by about 10 minutes; or bake as a 10- or 12-cup Bundt cake, adjusting baking time as necessary)