The Moistest Banana Bread
The moistest banana bread you'll make — one bowl, deeply banana, and tender for days thanks to banana pudding mix in the batter.
The Moistest Banana Bread
The moistest banana bread you'll make — one bowl, deeply banana, and tender for days thanks to banana pudding mix in the batter.
This is the moistest banana bread in the history of banana breads — deeply banana, impossibly tender, and loaded with toasted walnuts. A quarter cup of Fancy Monkey Banana Pudding Mix in the dry ingredients deepens the banana flavor and its starch locks in moisture, so the crumb stays soft for days instead of drying out. One bowl, no mixer needed.
SERVINGS
1 loafACTIVE TIME
1 hrFULL TIME
15 minINGREDIENTS
• ¼ cup Fancy Monkey Banana Pudding Mix
• 1 cup Whole wheat flour
• 1 cup All-purpose flour
• 1 tsp Baking soda
• 1 tsp Salt
• 2 cups Ripe bananas, mashed
• 4 Large eggs
• 2 cups Sugar
• 8 oz Unsalted butter, melted and cooled
• 1 tsp Vanilla extract
• ½ cup Water
• 1 cup Walnuts, chopped
INSTRUCTIONS
01. Mix dry
Whisk the pudding mix, whole wheat flour, all-purpose flour, baking soda, and salt together in a bowl. Set aside.
02. Start the wet
Mash the bananas in a large bowl, then add the eggs and whisk until combined.
03. Build the batter
Whisk in the sugar, then the melted butter and vanilla until smooth.
04. Combine
Add the dry ingredients to the banana mixture and whisk just until no flour lumps remain.
05. Loosen and fold
Whisk in the water until the batter is smooth, then stir in the chopped walnuts.
06. Bake
Pour into a sprayed loaf pan and bake at 325°F for about 1 hour, until a tester comes out clean.
Cool in the pan 10 minutes, then turn out onto a wire rack.
TIPS
The pudding mix keeps this loaf moist for days — store it well-wrapped at room temperature and it's just as good (some say better) on day three. For clean slices, let it cool completely before cutting. A warm slice with a smear of salted butter is hard to beat, and it's exceptional toasted thenext morning. It also freezes beautifully — wrap individual slices and pull one whenever the craving hits.
FAQ
Use very ripe bananas, don’t overmix the batter, and add banana pudding mix — its starch locks in moisture so the crumb stays soft for days.
About 2 cups mashed, which is roughly 3 to 4 medium ripe bananas.
The riper the better — deeply spotted to nearly black bananas are sweetest and mash smoothest. They can’t really be too ripe for banana bread.
Yes — wrap individual slices and freeze up to 3 months; thaw at room temperature or toast straight from frozen.
