Six Banana Bread

By á-5015

Ingredients

• Substitute for instant pudding:
• 1/4 cup unsalted butter, 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)
• 1 box (3.4 ounces) vanilla instant pudding mix**
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• pinch salt, optional
• 1/4 cup flour
• 2 teaspoons cornstarch
• dash of sugar

Details

Servings 1
Adapted from averiecooks.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9x5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. If necessary, you may need to use a muffin pan or mini loaf pan for a small amount of batter.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the eggs. Add the eggs, sugars, sour cream, vanilla, and whisk to combine. Add the bananas and stir to incorporate.

Add the pudding mix (just add it dry like a dry ingredient; don't actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don't overmix or bread will be tougher.

Bake 9x5 loaf for 60 to 75 minutes, or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or a with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil.

If baking a mini loaf is necessary, bake for about 35 minutes, or until done; I estimate 2 or 3 muffins will take about 20 to 25 minutes. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and oven variances. Bake until done; watch your bread, not the clock.

Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.