Banana Pudding Bread

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword banana-bread-recipes, banana-pudding, banana-pudding-bread

Prep Time 20

Cook Time 1 10

Cooling time 2

Total Time 3 30

Servings slices

Calories 384kcal

Author Melissa Sperka

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.

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.