I’ve always been curious as to what would happen if I kept adding bananas into the batter for banana bread. It doesn’t really seem to change or make a difference if I use 3 or 4 bananas, as indicated in each recipe. Lucky for me, Averie must have read my mind because she did it on her blog with six bananas in one loaf! Alright, I’ll give it a try.
I took six bananas and mashed them up. My bowl was practically overflowing with banana goo. I poured them into my mixing bowl and kept going. There was no looking back now.
Once I was done mixing in the dry ingredients, I noticed that the dough wasn’t too different from normal banana bread dough. Sure, it smelled a lot more banana-y, but that was probably the only real difference. I poured all of it into one loaf pan, sprinkled some cinnamon on top, and waited patiently for the bread to be done baking.
The result was one heavy banana bread. It was dense, moist as can be, and full of banana flavor.
One slice is enough to fill you up because they’re packed with bananas. Seriously. This one loaf of bread can probably feed 8-10 people.
It’s just not my kind of banana bread, but maybe it’s for you. There is no crispy edge in sight. It’s almost as it the loaf was sitting in banana juice overnight, soaking in all of the liquid. I’m more of a fan of the subtle banana bread that’s light enough to eat four slices in one sitting. Recipe from Averie Cooks.
Ingredients
- 1/4 cup unsalted butter (half of 1 stick), melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract
- 6 medium/large very ripe bananas, mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they're small, you may need more)
- one 3.4-ounce box vanilla instant pudding mix (not Cook 'n Serve)
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- pinch of salt
Directions
- Preheat your oven to 350 degrees.
- Mix together the butter and both sugars. Add in the eggs, vanilla, yogurt, and mashed bananas.
- Stir in the vanilla instant pudding mix, flour, baking soda, cinnamon, and salt until just combined. Do not over mix!
- Pour the batter into greased mini baking pans and bake for 25-30 minutes, or until toothpick comes out clean.
This recipe looks great:) my favorite banana bread recipe is a cinnamon banana bread that I pinned about a year ago from your blog and now I can’t seem to find it. Could I get that recipe??
Thanks, Mandy
yup, https://lovintheoven.com/cinnamon-swirl-banana-bread/. next time, you can always use the search feature on my blog. hope that helps!
Perfect recipe; thanks!
Can I substitute the sugar with maple syrup and if so how much maple syrup to use. Also can I use almond flour in lieu of the regular flour?
Why do I put this in greased mini baking pans instead of one big loaf pan