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.
How to Make the BEST Banana Pudding Bread Recipe
This fusion bread is really cake-like in both flavor and texture. The crunchy streusel takes it to another level and it’s delicious served warm at room temperature or chilled. How to make Banana Pudding Bread: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 350°F. Butter bottom and sides of a 9x5x3 inch loaf pan or spray with baking spray. Set aside.
- Creamed Ingredients – Cream together butter, brown sugar, granulated sugar and vanilla for 2 minutes or fluffy.
- Eggs – Add eggs one at a time beating well after each addition.
- Bananas – Add the bananas and continue to whip on medium-high speed to combine.
- Dry Ingredients – Use a whisk to sift together flour, pudding mix, 1/2 cup of vanilla wafer crumbs, baking soda, salt and baking powder.
- Combine – Add the dry ingredients alternately with the buttermilk. Stop and scrape down the sides of the bowl periodically. Beat to fully incorporate. Spread batter evenly into the prepared loaf pan.
- 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.
How to Make the BEST Banana Pudding Bread Recipe
- Ingredients you’ll need to make homemade Banana Pudding Bread: Bananas, butter, granulated sugar, light brown sugar, vanilla, large eggs, all purpose flour, instant banana cream pudding mix, finely ground vanilla wafer crumbs, baking soda, salt, baking powder, buttermilk.
- For the Streusel Topping: Vanilla wafer crumbs, cold butter, light brown sugar, all purpose flour, ground cinnamon and 1/2 cup pecan pieces
- Kitchen tools you’ll need: Large loaf pan, measuring cups and spoons, sharp knife and cutting board, medium bowl, small bowl and cooling rack.
- Please note the size of the pan is larger than a standard 8×4 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 can be substituted for the pecans, if preferred.
- Store Banana Pudding Bread in an airtight container chilled for up to 5 days.
More Bread Recipes to Make
- Dutch Oven Artisan White Bread will impress you family and friends.
- Chocolate Chip Banana Bread is a sweet quick bread that doesn’t require any rise time at all.
- Nutty Sunflower Oat Wheat Bread is simply delicious slathered with sweet cream butter.
- Supreme Pizza Pull Apart Bread is made for sharing.
- Homemade Cinnamon Swirl Raisin Bread.
- Italian Herb Beer Bread is brushed with butter and topped with grated Parmesan cheese.
- Strawberry Bread from Saving Room for Dessert.
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Helpful Kitchen Items:
Banana Pudding Bread
Servings: 12 slices
Calories: 384kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Butter bottom and sides of a 9x5x3 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 combined.
- 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 alternately 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.
- 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 shows moist crumbs.
- Cool in the pan for 15 minutes then gently run a knife around the edge to loosen the streusel from the pan.
- Remove from the pan and place onto a wire rack to cool completely.
Notes
- 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.
Nutrition
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!
How would this recipe need to be altered if I already have banana pudding made?
Dry banana pudding mix wouldn’t be interchangeable with prepared banana pudding.
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 ?
Don’t follow the pudding package directions, follow the recipe adding it as directed.
Hi, I will need to make 10 individual breads in the small foil pans. Do I need to double the recipe?
I haven’t tested it so, I’m only guessing but, I think you might need to double.
Hi Melissa, this will work with or without the streusel topping, too. Thanks for stopping by!
Im really going to have to try this! Love the addition of the instant banana cream pudding mix! =)
This looks absolutely yummy Melissa, making this with my next batch of bananas. Topping looks exceptional!
Thanks Laureen!
After baking this, I took some to my son’s teacher’s at school…yes, a wonderful way to celebrate National Banana Bread Day! 🙂
I think I’m going to make this tomorrow… OMG~~~~