I bought some bananas when my parents came to visit me last month, but I forgot to force, I mean, set the bananas out as a snack for them. I like bananas but only when they are still plenty green. These buggers were ripe. So what do you do when life gives you ripe bananas? You let them ripen further so you can make banana bread.
I may dislike ripe bananas but I love banana bread. It is yummy. Granted, I’ve rarely meet a bread that I didn’t love. This particular recipe caught my eye because it included instant pudding, which is an interesting addition.
The banana bread turned out so moist and delicious; I loved it. Later, I did notice that in my haste to get this in the oven, so it could get in my tummy asap, I forgot to make the topping. Oops. I can say that it tastes great without the topping, but next time I will try the topping because it sounds delicious. 🙂
The past week has been relatively cool here, but the heat wave is coming back, unfortunately. It just makes me cranky. I would like to start working on some Fall and holiday recipes, but when it’s super hot outside, all I want is ice cream.
Plus, it’s really hard to get in the holiday mood when it’s 90+ degrees outside. Oh, the weather outside is indeed frightful. Frightfully HOT! Yes, I know – #FirstWorldProblems.
If you’re actually enjoying Fall-like temperatures where you live then I am jealous and this would make a nice treat with a glass of apple cider. And if you’re some place HOT like me, bookmark this recipe for whenever it finally cools down, like in January.
Super Moist Banana Bread
- 1/2 cup butter softened
- 1 3/4 cups brown sugar divided
- 2 eggs
- 1/3 cup Greek yogurt plain, vanilla or banana
- 2 cups mashed banana 3-4 bananas
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon divided
- Pinch nutmeg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 box instant vanilla or banana pudding mix dry mix only
- Preheat oven to 350 degrees. Coat a 9″ loaf pan with cooking spray and set aside.
- In a large bowl, stir butter and 3/4 cup of the brown sugar together until thoroughly combined. Next, add eggs, yogurt, banana and vanilla and stir until combined. Add 1 teaspoon cinnamon, nutmeg, flour, baking soda, salt and dry pudding mix and stir until just combined. You don’t want to over mix. The batter will be thick and lumpy. Spread batter into the prepared pan.
- In a small bowl, combine the remaining brown sugar and cinnamon. Sprinkle the mixture on top of the banana bread, then slightly push topping into batter.
- Bake the bread for 30 minutes, then loosely tent with foil to prevent the crust from burning. Bake for an additional 30 minutes.
- Allow the bread to cool completely before cutting into slices.