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Banana Pudding Bread

Banana pudding and banana bread collide in this streusel topped Banana Pudding Bread. Serve it with a hot steamy cup of breakfast tea, fresh coffee or your favorite latte for brunch or an afternoon pick-me-up.

Banana Pudding Bread

Banana Bread Day

February 23rd is National Banana Bread Day. I often ask myself, who are the lucky people who get to decide this sort of thing? That’s a side hustle I’d love to participate in. Since banana bread is one of my favorite things to enjoy with a cup of hot tea and you know my obsession with banana pudding, I thought it would be fun to combine the two. I wanted to go one step further and incorporate a streusel topping to give it yet another way to stand apart from other sweet breads. This recipe is the result and as always, I’m delighted to share it with you all. Another fun quick bread you may enjoy is this Peanut Butter Bread from She Wears Many Hats.

step by step images and ingredients to make bread

Banana Pudding Bread Making Tips

  • Please note  the size of the pan is larger than a standard 8 x 4 inch loaf pan. If you choose to use the latter, fill the pan 2/3 full and bake the remaining batter in a muffin pan or mini loaf pan.
  • The streusel topping is meant to be decadent. Check the top for over-browning halfway through baking and lay foil on top, if needed.
  • This bread may be baked in advance, cooled and frozen for a time saver.
  • Walnuts may be substituted for the pecans, if preferred.

Sweet golden streusel topped Banana Pudding Bread 

Banana Pudding Bread

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Banana Pudding Bread

Prep Time20 minutes
Cook Time1 hour 10 minutes
Cooling time2 hours
Total Time3 hours 30 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: banana-bread-recipes, banana-pudding, banana-pudding-bread
Servings: 12 slices
Calories: 384kcal
Author: Melissa Sperka


  • 6 Tbsp softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp pure vanilla
  • 2 large eggs
  • 3 medium ripe bananas [1 1/2 cups mashed]
  • 1 1/2 cups all purpose flour
  • 1 3.4 oz box instant banana cream pudding mix
  • 1/2 cup finely ground vanilla wafer crumbs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup buttermilk
  • Streusel:
  • 4 Tbsp cold butter
  • 1/2 cup finely ground vanilla wafer crumbs
  • 1/3 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup pecan pieces


  • Preheat the oven to 350°F. Butter bottom and sides of a 9 x 5 x 3 inch loaf pan or spray with baking spray. Set aside.
  • Using an electric mixer, cream together butter, brown sugar, granulated sugar and vanilla for 2 minutes or fluffy. Add eggs one at a time beating well after each addition.
  • Add the bananas continue to whip on medium-high speed, just until the pudding has dissolved.
  • In a separate mixing bowl, use a whisk to sift together 1 1/2 cups of flour, pudding mix, 1/2 cup of vanilla wafer crumbs, baking soda, salt and baking powder.
  • Lower the speed of the mixer, and begin to add the dry ingredients alternatively with the buttermilk. Stop and scrape down the sides of the bowl periodically.
  • After all has been added, beat for 1 minute to fully incorporate. The batter will be creamy, dense and thick. Spread batter evenly into the prepared loaf pan.
  • To prepare the streusel:: Using a food processor or a pastry cutter cut the butter into the vanilla wafer crumbs, flour, brown sugar and cinnamon until it resembles coarse crumbs. Stir in the pecans by hand. Sprinkle evenly over batter.
  • Bake for 45 minutes at 350°F, then lower the oven temperature to 325°F. Continue to bake for an additional 30 minutes. Check halfway through baking for over browning and lay a piece of foil on top, if needed. Bake until a tester inserted into the center comes back clean..
  • Cool in the pan for 15 minutes, then gently run a knife around the edge to loosen the streusal from the pan.
  • Remove from the pan and place onto a wire rack to cool completely.


  • Banana bread, like most quick breads, is even better the second day. The flavors will only intensify. Wrap tightly in plastic wrap or aluminum foil and store in the fridge.


Serving: 1serving | Calories: 384kcal | Carbohydrates: 60g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 519mg | Potassium: 207mg | Fiber: 2g | Sugar: 37g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Melissa, are you adding the dry banana cream pudding mix to the bananas or following the pudding recipe adding milk to make a pudding then adding it to the bananas ?

  2. This looks absolutely yummy Melissa, making this with my next batch of bananas. Topping looks exceptional!

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