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This Banana Pudding Banana Bread has a cream cheese banana pudding vanilla wafer filling topped with a banana pudding glaze.

It’s Wednesday and I feel like rambling…

First off want to say a big thanks to those who de-lurked in the last post and for those who are sending me your thoughts, I appreciate it so much.

I also need to send positive vibes and maybe a hug to the not so nice person who’s comment didn’t get published because they told me I deserved whatever I have because I eat and promote sugar.

I don’t promote sugar, I promote moderation that includes sugar…because clearly they need a hug if they felt the need to take time to tell me that.

Also maybe not read my blog if you feel so strongly about the evils of sugar.

I’m pretty sure Kate and William are concerned about my opinion so I’m really wanting them to have a girl this time around, imagine the cute little outfits.

I’m sure they feel better knowing my input. 😀

We are rolling into fall and not only does that mean hoodies and hot chocolate it means many, many new cookbooks are coming out.

I’m lucky that I get quite a few free ones from publishers but some I have to break down and get for myself.

The first one I bought was Huckleberry: Stories, Secrets, and Recipes From Our Kitchen.

The pictures alone in this book made me hug it but the fact the side of the book (you know the pages part) is yellow with polka dots made me swoon.

Haven’t made a darn thing from it because it came yesterday but I am already in love.

Oh and it’s the name of a bakery, not a whole cookbook on huckleberries.

Speaking of books I get for free, someone created a baking book with me in mind….are you ready for this?

The Hello Kitty Baking Book: Recipes for Cookies, Cupcakes, and More

Yes, that’s right, a HELLO KITTY Baking Book!!!!

So freaking cute.

And speaking of baking, I did some.

I made banana bread again.

But not just any banana bread, oh no, Banana Pudding Banana Bread.

Which I had hoped someone had created before and I would just tweak the recipe but no, alas, no one had.

So it was up to me to figure something out.

Boy did I.

This is the way to have banana bread.

I have no idea how in the last 9 plus years of my blog I never thought to combine the two!

If you are a banana pudding lover this bread is a must for you.

P.S. It’s a great day to buy my cookbook Holy Sweet!



Want more Banana Bread Recipes?

S’mores Banana Bread

Chocolate Chocolate Chip Sourdough Banana Bread

Fruity Pebbles Banana Bread

Dark Chocolate Sea Salt Caramel Banana Bread

Banana Pudding Banana Bread

Banana Pudding Banana Bread

Ingredients

  • For the Banana Pudding Filling:
  • 8 oz. cream cheese, at room temperature
  • 2 ½ oz. instant banana pudding mix (a half of the 5 oz size package)
  • 1 egg
  • 1 tsp. vanilla extract
  • 10 vanilla wafers, chopped
  • For the Banana Bread Batter:
  • 1 1/2 cup mashed bananas (about 4 medium bananas)
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • For the Glaze:
  • 1 tsp. vanilla bean paste (or extract I just like the vanilla bean flecks)
  • 3 TBSP instant banana pudding mix
  • ¼ cup milk
  • 1 cup powdered sugar
  • 3 vanilla wafers, finely crushed like a powder

Instructions

  1. Preheat oven to 350F.
  2. For the Banana Pudding Filling:
  3. Using a stand mixer with the paddle attachment beat together the cream cheese and instant pudding.
  4. Beat in the egg, scraping down the sides and bottom of the bowl after.
  5. Beat in the vanilla and continue beating until the mixture is smooth.
  6. Fold in the chopped up vanilla wafer pieces.
  7. Set aside.
  8. For the Banana Batter:
  9. In a medium bowl whisk together the flour, baking soda, and salt; set aside.
  10. Using a stand mixer with a paddle attachment add the bananas and sugar and mix together for about 3 minutes on medium-high speed.
  11. Add the oil and mix until incorporated.
  12. Add eggs, scraping down after each addition.
  13. Add flour mixture to the banana mixture and mix on low until the ingredients just start to come together.
  14. Spray a 9×5 loaf pan with baking spray and place a piece of parchment paper in there with the sides hanging out to make it easy to remove the bread.
  15. Divide batter in half and pour and smooth it in the pan.
  16. Pour (it’s pretty thick so pour isn’t the right word exactly) the prepared cheese batter on top of the banana batter.
  17. Press down with a large spoon or spatula to evenly distribute best you can.
  18. Pour the rest of the banana bread on top of the banana pudding mix.
  19. Bake at 350F for 45-55 (really does depend on your oven) minutes or until golden brown and toothpick comes out clean.
  20. Let cool on rack while you prepare the glaze. Remove from pan and put on a wire rack with a sheet pan under it.
  21. To make the glaze:
  22. Whisk together the banana pudding mix and milk.
  23. Add the vanilla bean paste.
  24. Add the powdered sugar in ¼ cup at a time and whisk until smooth.
  25. You may want more or less powdered sugar depending on what consistency you want your glaze at.
  26. Pour glaze over bread.
  27. Sprinkle the vanilla wafer powder over the glaze before it sets.
  28. Let set up (about an hour) then place in fridge for about 30 minutes.
  29. Slice and serve. I’m keeping the leftovers in the fridge.
© Peabody

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Comments

  1. Holy. Moly. This looks ah-mazing. I don’t make banana bread but I am making this one. Thanks Peabody for sharing the evil sugar with us!

    Reply

  2. This sounds so good. Sending good juju your way. People are crazy, i’m sorry you have to take the time to moderate comments and see stuff like that.

    Reply

  5. I mean, obviously, if you find yourself inundated with cookbooks, I’ll take some off your hands. 😉

    Also, I had a comment once that I didn’t bother to post that was on a dessert I made, and it said something about, “Well, of COURSE you have diabetes if you’re putting that much sugar in your food!”

    First of all, I have Type 1 diabetes, which is autoimmune and has literally nothing to do with anything else except my body attacking itself. Secondly…shut up. Seriously.

    Reply

  6. I started drooling when I saw the picture and knew, no matter what it was, I had to make it. Try it. Scarf it. It’s too beautiful to be anything but good. You must be determined to make me love bananas. Yay for going to the store tomorrow so I can get some! 🙂

    I think whoever tried to post that comment needs to eat a little sugar. Clearly glucose deprivation is messing with their brain function….

    Reply

  8. For one I’m really glad you’re around to show us the AMAZING things you can do with the evil sugar. A banana pudding banana bread?! I’d have to try that out sometime.

    Reply

  10. This looks downright scrumptious. I want to make a loaf immediately.

    I have dietary restrictions that mean I need to limit sugar, but I still indulge, whomever that poster was, might need a bit of sugar.

    And I’m with you on the girl…Do you think they will make her wear cute little hats that are all there range in English society? How adorable would that be?

    Reply

  11. It never ceases to amaze me how comments can be so rude. Oh well it’s their loss for missing out on awesome things like this banana bread! It is always fun to find out that you are the first to think of something, but at the same time surprising!

    Reply

  12. I had a whole hour long conversation with a girlfriend the other day about how cool it will be if they had a little princess. All the cute outfits and fashionable clothes they will wear! Ah!!! Love that our opinions totally matter 🙂

    Reply

  15. This looks amazing! My husband is a huge banana pudding fan, and who doesn’t love banana bread? I can’t wait to get some brownish bananas to make this!!

    Reply

  16. Right now I have the cake in the oven. I’ll let you know how it turns out. I found some discrepancies. In the instructions for the filling, no vanilla is listed. It’s mentioned in the batter only. In the batter, the first instruction says to whisk fl, b.s., and salt. Second, using stand mixer, add bananas and sugar. I think it should have started out saying ” in another bowl, use a stand mixer. If this turns out, the next time I will try softening the filling by microing it on low a few seconds.

    Reply

  18. I made this with my kids the other day, and we all agreed it was the best banana bread ever! Thanks for the great recipes and best wishes during this difficult time. I appreciate all your sharing and your wonderful recipe ideas.

    Reply

  19. Congratulations on your reply to the “bully reader” back in 2014. I have read many comments before adding this one. I have bookmarked your recipe, and will make it when I get my own home again. I love bananas! When my now 40-year old daughter was old enough to eat pureed food, my favorite fruit dessert was Heinz banana, which they do not make anymore! I am looking forward to getting your Wednesday recipes in my email box. I have a few friends with Type 1 diabetes, and a few with Type 2, so I fully empathize with you, nobody has the right to make any judgements on anyone, or anybody else. The moment I read “should”, I skip, and ignore the comment! CONGRATULATIONS on your blog! I don’t know what to do to “follow your link”, unless I already did! Thanks.

    Reply

    • If you are able to comment you found the link to the blog. 🙂 I grew up eating the Heinz banana pureed food. I didn’t realize they didn’t make it anymore.

      Reply

  20. I just can not cook banana bread! I don’t know what it is but I just can’t. I am cooking this right now and it has been in the oven for well over an hour and it is still not done the top is almost burnt but the batter is still gooey. Ive put foil over the top to keep it from getting burnt on top but then it still wasnt cooking. I followed the recipe to the t except put a little milk in the filling because it was super thick. Do you have any suggestions? I’m cooking it in a glass loaf pan and even turned the heat up a bit. I know my oven is heating correctly as well cause it cooks everything else I put in there in fact it cooks it pretty fast and I always have to lessen cook time.

    Reply

    • I wouldn’t add milk, even if it seems thick. Just spoon it.
      The glass pan makes a difference. Glass slows the flow of heat between the oven’s air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will. Because of these properties, batter baked in glass often takes longer.
      If it’s getting burnt on top you may want to move it to a lower rack.
      I would still check your oven temperatures. I know that I use my oven thermometer all the time as, on average, I have to reset it about 5 times a year. Your top elements might be burning hotter. Which doesn’t show up so much when cooking things like a lasagna but do when baking. You can also try making these in mini loaves. You cook time will go down to about 45 minutes but you might have more success.

      Reply

  21. This has to be the most confusing and difficult recipe I have ever seen. I am a blogger and normally do not say anything negative about another bloggers recipes…. and it is in the oven now so I can’t really review the actually outcome of this bread. But I can say this: You have jumbled this recipe when writing it to create total confusion. You need to put in a heading for filling and then list instructions and ingredients under that heading. Then do the same with the batter. Instead you have thrown it all together and the headings are within the instructions and ingredients. I can’t tell you yet how the bread turned out because it’s baking but after trying for an hour to read your ingredients and instructions, none of the things you say made sense. The filling will not pat down with a spoon. The batter is way too thin and the filling sinks to the bottom. We’ll see how it comes out. Not holding my breath.

    Reply

    • I’m sorry that I did not write the recipe how you wanted it to be written. I would go look at how you do it on your blog but you didn’t leave a link.
      I’ve had this blog for eighteen plus years and the format for recipes has changed. This recipe is 9 years old. The format then and now has changed. With thousands upon thousands of recipes on my blog I currently don’t have the time to change each one to whatever the current format is popular for Google.

      Reply

  22. I love this banana bread. We make it at least once a month. I tried it this last time with butterscotch pudding which was really good. I can’t decide which I liked better.

    Reply

    • Oh! Thank you for the idea! Butterscotch pudding is a brilliant idea. Did you keep the vanilla wafers or use a different cookie?

      Reply

  23. Oh my!! What temperature and time would you recommend for mini loaves? And is the 2 1/2 ounces of pudding mix equal to 2 1/2 tablespoons?

    Reply

    • Temperature stays the same, bake time will change. Having never made them as mini I don’t know what the bake time would be. 2 1/2 ounces is not equivalent to TBSP. It’s about 5 TBSP.

      Reply

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