Community Pick
Banana Banana Nut Bread
"This is an incredibly moist and tender Banana Nut Bread. The addition of the instant banana pudding gives it an extra banana "kick". I find baking it at a lower temperature avoids burning the edges. My DH likes it for breakfast served under two eggs over easy."
photo by Marciebeach
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
2 Loaves
ingredients
- 2 cups sugar
- 8 ounces butter, softened at room temperature (2 sticks)
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla
- 1 (3 1/2 ounce) box instant banana pudding mix
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 2 teaspoons cinnamon
- 3 cups flour
- 1 1⁄2 cups ripe bananas, mashed (about 4 medium)
- 1 cup chopped pecans
directions
- Preheat oven to 300°.
- Grease two 9 x 5 loaf pans.
- Cream butter and sugar well.
- Add buttermilk, eggs and vanilla and mix well.
- Add instant pudding, salt, baking powder, baking soda, and cinnamon, mixing well.
- Slowly add flour, one cup at a time, until well mixed.
- Peel bananas, mash and add to mixture.
- Add pecans and mix until blended.
- Pour batter into prepared pans and bake for 1 hour and 10 minutes or until toothpick inserted into the center comes out clean.
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Reviews
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Delicious Recipe! Thanks for sharing! I have made it the way it is written and also a few times with the twist of changing out the banana pudding for coconut pudding and using coconut milk instead of buttermilk. Yummy both ways! Thanks, again! -
This recipe is GREAT! I subbed whole milk and lemon juice mixture for the buttermilk and used only a 3/4 of a cup. It's so moist and so-o good. Thanks for sharing. -
OMG.. Fantastic!! I halved the recipe because I only had two bananas, using only one egg and the whole package of pudding mix. The banana flavor is incredible.. so moist and delish. The baking time was perfect. I greased and floured the pan and the bread slipped right out. Wonderful recipe! Thanks for sharing! -
Very moist cake. I did not have buittermilk so I used 2% milk. I also used less sugar, added nutmeg and used banana creme pudding because that was all I could find. Cake had a wonderful taste. The only problem I had is I was bringing it to a dance and when I cut it I had a hard time getting decent looking pieces to bring with me. I ended up leaving a lot at home, but that was okay because my husband and I have been enjoying it. Thanks for sharing. -
This is THE BEST banana bread EVER!! Thank you for sharing this recipe! I tell all my friends about the best banana bread I have ever made!! I will definately make this again!
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Tweaks
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Delicious! I made a few changes. I substituted raw sugar for the white sugar, almond milk instead of buttermilk, and French vanilla pudding since I was all out of vanilla! I only have one loaf pan so I put the second batch in a muffin tin and only cooked them for about 20-30mins. They both turned out wonderful and I will be adding this recipe to my collection!
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A M A Z I N G !!! Substituting vanilla pudding for the banana (all i had) and using a 1% milk/vinegar mixture for the buttermilk, and Splenda for the sugar, all else holding the same, it was fabulous!!! You can't even tell that I cheated in the sugar department. If you wanted to go even more low fat, I would suggest substituting in whole-wheat flour (maybe half regular and half wheat). -
Delicious Recipe! Thanks for sharing! I have made it the way it is written and also a few times with the twist of changing out the banana pudding for coconut pudding and using coconut milk instead of buttermilk. Yummy both ways! Thanks, again!
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a great banana bread recipe! substituted buttermilk for banana cream pie yogurt otherwised followed recipe exactly...tastes amazing! -
Both my husband and myself immediately rated this as the best banana bread we've ever had! Both loaves came out moist and delicious. I did use fat free plain yogurt in place of buttermilk and lowered the sugar to 1 cup as suggested by a couple of reviews - worked great. Give the pecans a try - even if walnuts are traditional, the pecans add something special and unique to this recipe. I have the feeling I'll be making this again very soon as we're already partially into the second loaf after just three days!
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
