Deliciously Moist Banana Nut Bread
Indulge in our Deliciously Moist Banana Nut Bread, a delightful treat that combines the rich flavors of ripe bananas and crunchy pecans, enhanced by a secret ingredient—instant banana pudding mix. This recipe ensures a tender, flavorful loaf that is perfect for breakfast, snacks, or dessert. Baking at a lower temperature allows for a beautifully golden crust while keeping the insides wonderfully moist. Serve it warm with a pat of butter, or enjoy it with a side of eggs for a hearty breakfast your family will love!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
sugar
2 cups
butter
8 ounces (softened at room temperature (2 sticks))
buttermilk
1 cup
eggs
3 large
vanilla extract
1 teaspoon
instant banana pudding mix
1 (3 1/2 ounce) box
salt
1/2 teaspoon
baking powder
1 1/2 teaspoons
baking soda
1 1/2 teaspoons
cinnamon
2 teaspoons
flour
3 cups
ripe bananas
1 1/2 cups (mashed (about 4 medium))
chopped pecans
1 cup
Instructions
1
Preheat your oven to 300°F (150°C).
2
Grease two 9 x 5 inch loaf pans with butter or non-stick spray and set aside.
3
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
4
Add the buttermilk, eggs, and vanilla extract to the butter mixture. Beat until well combined and smooth.
5
Incorporate the instant banana pudding mix, salt, baking powder, baking soda, and cinnamon into the mixture, stirring until everything is well blended.
6
Gradually add the flour, one cup at a time, mixing continuously until the batter is smooth and free of lumps.
7
Peel and mash the ripe bananas in a separate bowl. Fold the mashed bananas into the batter until evenly distributed.
8
Gently mix in the chopped pecans until they are incorporated throughout the batter.
9
Evenly pour the batter into the prepared loaf pans, filling them about 3/4 full.
10
Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
11
Once baked, remove from the oven and let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the secret ingredient in this banana nut bread recipe?
The secret ingredient that makes this bread exceptionally flavorful and moist is a 3.5-ounce box of instant banana pudding mix.
At what temperature should I bake the banana bread?
The bread should be baked at a lower temperature of 300°F (150°C) to ensure it stays moist while developing a golden crust.
How many loaves does this recipe make?
This recipe is designed to make two 9x5 inch loaves.
How long does it take to bake the loaves?
The loaves take approximately 1 hour and 10 minutes to bake, or until a toothpick inserted into the center comes out clean.
What kind of nuts are used in this recipe?
The recipe calls for 1 cup of chopped pecans for a crunchy texture and rich flavor.
How many bananas do I need?
You will need 1.5 cups of mashed ripe bananas, which is typically about 4 medium-sized bananas.
Do I need to use buttermilk?
Yes, 1 cup of buttermilk is used to add moisture and help the bread rise for a tender crumb.
What is the best way to prepare the baking pans?
Grease two 9x5 inch loaf pans thoroughly with butter or a non-stick cooking spray before pouring in the batter.
How long should I cream the butter and sugar?
You should cream the softened butter and sugar together for about 3-4 minutes until the mixture is light and fluffy.
When should I add the flour to the mixture?
Add the flour gradually, one cup at a time, mixing continuously after you have incorporated the wet ingredients and the pudding mix.
Does this recipe include cinnamon?
Yes, the recipe includes 2 teaspoons of cinnamon to enhance the warm, spiced flavor of the bread.
How should I cool the bread after baking?
Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Can I use walnuts instead of pecans?
Yes, you can easily substitute chopped walnuts for the pecans if you prefer their flavor or have them on hand.
Should the butter be melted or softened?
The butter should be softened at room temperature (not melted) to ensure proper creaming with the sugar.
How many eggs are required?
This recipe requires 3 large eggs.
What size of pudding mix box is needed?
You will need one 3.5-ounce box of instant banana pudding mix.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
How full should I fill the loaf pans?
Fill the prepared loaf pans about 3/4 full to allow room for the bread to rise during baking.
What are the leavening agents in this bread?
This recipe uses both 1.5 teaspoons of baking powder and 1.5 teaspoons of baking soda.
Can I serve this bread warm?
Absolutely! It is delicious served warm with a pat of butter or as a side to a hearty breakfast of eggs.
How do I prep the bananas?
Peel the ripe bananas and mash them in a separate bowl before folding them into the batter.
Is there salt in this recipe?
Yes, it includes 1/2 teaspoon of salt to balance the sweetness of the bananas and sugar.
How much sugar is in the recipe?
The recipe uses 2 cups of sugar.
How much flour is needed total?
You will need a total of 3 cups of all-purpose flour.
What type of bread is this considered?
This is a quick bread, characterized by the use of chemical leaveners like baking powder and soda rather than yeast.
Can I omit the nuts?
Yes, if you have a nut allergy or simply prefer a smoother texture, you can omit the pecans without affecting the bake time.
Can I freeze this banana bread?
Yes, this bread freezes very well. Once completely cooled, wrap the loaves tightly in plastic wrap and then foil.
Is this recipe suitable for dessert?
Yes, while great for breakfast, its rich flavor and sweetness make it an excellent choice for a dessert or snack.
What does the pudding mix do for the texture?
The instant pudding mix helps create an incredibly tender, soft, and moist crumb that lasts for days.
When do I add the pecans?
The chopped pecans should be gently mixed in at the very end, after the mashed bananas have been folded into the batter.