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THE best banana bread you will ever have. I know, that’s a pretty bold statement, but if you try it for yourself, you will agree with me! This is the most flavorful and moist banana bread I’ve ever had. And in mine and my family’s opinion, it is truly the best! Maybe that’s because there are FIVE whole bananas in this bread. Oh, and some vanilla pudding mix. I think the pudding mix is what really makes this banana bread stand out from the rest. It adds a slight amount of flavor and together with the amount of bananas used, they really make this banana bread SO incredibly moist.
Also, added to the moistening agent list, I used all brown sugar. In cookies, a higher ratio of brown sugar to granulated creates a super moist and soft cookie and it does the same for banana bread, which is why I completely omitted the granulated sugar and went straight for the brown. AND the sour scream in this recips also adds so much great moisture. That’s FOUR moistening agents people! This bread is just unbelievable. I made these on Friday and served one of the loaves two days later on Easter (it was still as amazing as the day I made it!) and my Aunt’s boyfriend raved about it saying, “This is banana bread done right!” Lol, take his word fore it. It’s awesome. Can I just say it was TORTURE saving the second loaf for that long? Two days is a long time when you have this deliciousness staring you in the face.
Let’s talk about the glaze for a second. Banana bread is nothing without a glaze or some kind of frosting. Naked banana bread is just not right. I mean, this bread would be just as good without anything, but I really recommend adding the glaze. Actually, it’s not really an option, it’s necessary. Sorry. Just because it is classified as a “bread” doesn’t mean it doesn’t need anything. Banana bread is pretty much cake! And this glaze is absolutely out of this world. Spoon eating, finger licking outrageous. It really transforms the banana bread into something really amazing.
I never liked banana bread until I made my own version at home. Most recipes I have tried in the past come out so dry and were so bland. Mine is nothing of the sort. It is jam packed with so much flavor due to the amount of bananas and spice used PLUS the glaze on top is pure perfection. Puuuuuure perfection.
If you are a banana bread lover, I dare you to try this recipe. You will love me for it, I guarantee it!
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Ingredients:
Instructions:
For the Bread
Preheat oven to 350°. Grease two 81/2 x 4 1/2" loaf pans or one 9x5 loaf pan very well, set aside.
In a medium-sized bowl, lightly whisk flour, pudding mix, cinnamon and baking soda. Set aside.
Cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla and mix until smooth. Add mashed bananas until completely incorporated. Slowly pour in flour mixture into wet mixture while mixer is running (if possible) until just combined. Don't over mix. Pour batter into prepared loaf pan(s). If using two smaller ones, be sure that there are equal amounts of batter in each.
Bake loaves in preheated oven for 43-47 minutes for 81/2 x 41/2" and 60-70 minutes for 9x5" or until a toothpick in the center comes out with a few moist crumbs. Let the bread cool in their pans for about 20 minutes then transfer to a wire rack to finish cooling completely. While they are cooling, prepare glaze.
For the Glaze
In a small sauce pan, melt butter with honey. Once butter is melted, whisk in brown sugar and heavy cream until smooth. Allow mixture to heat for a few minutes until very hot without coming to a boil. (Boiling will make it start to caramelize which is fine is you want more of a caramel flavor but I usually go for more a brown sugar flavor.) Once mixture is ready, take off heat and allow to cool and thicken for about 10 minutes. Drizzle over cooled loaves and serve.
Banana bread will stay super moist and soft for up to 7 days or longer in an airtight container. The only thing is, the glaze may start to "sweat" of stored in container for 2 days or longer. It still tastes the same, just doesn't look as pretty. If this does happen, just swirl it around with a knife and it's fine. My suggestion is if you are making this ahead of time for another day, make the glaze the day you are going to serve the bread. Enjoy!
https://www.sprinklesomesugar.com/the-best-moist-banana-bread-with-brown-sugar-glaze/
You’re so correct. This is the best banana bread I’ve ever had. I used instant pudding mix because that’s what I had. The bread is yummy, moist and delicious. Do you use ‘cook and serve’ pudding. Would it make any difference?
Thank-you.
Hi, just a heads up you always want to use instant pudding instead of cook and serve in cakes, breads, etc…
Thank you for saving my banana bread!
I made a banana bread from another recipe. I had some bananas in the freezer and my husband and I have some medical bills we are trying to get some extra money for. I looked for banana bread recipes. Sadly, I did not find yours. I found another that got great reviews. As I was draining the bananas (3 of them, as per the recipe), they smelled extra sweet. They smelled like they had been absolutely soaking in brown sugar already. So I cut the sugar a little bit.
The bread cooked much faster than the recipe said it would. I pulled it out 20 minutes early and it was perfectly baked. However, it was kinda . . . blah. Mild banana flavor, not sweet at all. Not bad, certainly, but . . . meh. Not something I would want to charge any money for.
I went searching for glazes, but most of them called for powdered sugar. I didn’t have any, and didn’t want to go out and get any at 9 at night.
And then I found this page. Honey? Check. Brown sugar? Check. Butter? Check. I didn’t have cream, but I did have milk. In no time I had an absolutely delicious glaze to go on my banana bread. And it was just what it needed! It marries perfectly with banana bread. I will be making this glaze again, for other things, and next time I want to make banana bread, I am trying that part of the recipe.
I did use milk instead of cream, as I had no cream. I also let it boil a little, because I love caramel. And after I poured it over the loaf, I let it soak overnight. Mine came out a bit sauce-like, and much darker than your pictures. But it is so, so, good. Will definitely be using again!
Thank you so much!
My 5 yo is obsessed with banana bread and we’ve literally tried every recipe out there.This is his favorite so far, especially the glaze he could eat that by itself if I let him! -Thank You so much for sharing your recipe!
Aw, thats great! So glad he likes it!