If you don’t believe me, watch this video. I knew that wrapping it would moisten the bread, but it wasn’t until I watched this video that I learned that the bananas actually need to sit for awhile after being baked into the bread too. You learn something new every day!
Thick, moist, dense with bananas and slightly sticky on top.
1 cup butter, at room temperature
1 c. sugar
8 over-ripe bananas, mashed
(1) 5.1 oz. box vanilla instant pudding mix
1 1/2 c. half and half (or 1 c. whole milk)
4 c. flour
4 tsp. baking powder
1 tsp. salt
2 c. chopped walnuts
Preheat oven to 325 degrees.
You can use a mixer or whisk by hand. I use my Kitchenaid.
Cream butter and sugar. Add eggs and beat until smooth and add bananas. Mix in pudding mix and half and half. Add salt and baking powder and flour, one cup at a time. Stir in nuts.
Lightly spray two loaf pans with cooking spray and bake for 1 hour and 20 minutes. If it seems as thought your bread is getting too brown, too fast, you can tent it slightly with a piece of foil the last 15 minutes or so. Insert a toothpick. If it comes out really doughy, bake another 8 minutes and check it again. Toothpick should come out with a little stickiness on it, but shouldn’t have batter clinging to it.
Let bread stand for 10 minutes and then run a knife around the edges to loosen it up. Turn out on flat surface and wrap in plastic wrap. Allow to rest on a cooling rack 6-8 hours.
To reheat, place slices on a microwave save plate and heat for 5-7 seconds.
Makes two full size loaves.
Bonus! I use this recipe for my zucchini bread too. Just use 3 cups of shredded zucchini and 2 tsp. cinnamon and omit the bananas.