Have you ever had dry banana bread? I have and boy is that huge let down. Guess what? You’re in luck as this is hands down the most moist banana bread you’ve ever had.
I know, I know I said the “m” word and some people really despise that word, but in all honesty there was no better way to describe this banana bread. I actually sat down with a thesaurus to try and do just that and here I am letting you know that moist is the best it’s gonna be. Just stick with me for a bit.
This recipe creates a light, airy, cake like consistency type of banana bread. These are simple ingredients that you may already have in your pantry.
If you want more desserts, check out some of my other recipes
- Apple crumble
- Pumpkin crunch
- Fried ice cream
- Marshmallow cream cheese dip
- Mango bread muffins
- Bread pudding
What type of bananas work best in banana bread?
Over ripe, spotty bananas make for the best banana bread. Newly ripened bananas are more firm and less sweet than it’s over ripe counter part.
What makes this banana bread moist?
The secret is using boxed cake and pudding mix. Poof. . .mind blown. Fluffy, airy and gosh so delicious.
How to serve moist banana bread?
You can eat it warm, straight out of the pan, served it up ala mode with a scoop of your favorite ice cream, toasted with a buttery spread, really the options are endless.
How to store banana bread?
This recipe is better left on the counter in an airtight container, rather than in the fridge. A refrigerator often sucks the moisture out of things. Storing the bread in the fridge will cause the bread to dry out.
Can you freeze banana bread?
Yes. Best to freeze in an airtight container. The bread will last a few months in the freezer.
How to reheat banana bread?
Frozen banana bread can be left out to defrost, warmed up in the microwave, or cut and toasted.
How to make moist banana bread?
Preheat oven to 350F. In a large mixing bowl combine dry ingredients (yellow cake mix, vanilla pudding mix, baking soda). Then add wet ingredients (eggs, milk, oil, bananas) and stir to combine. Pour in to a greased 9×13 pan and bake for 35 to 40 minutes or until golden brown and a toothpick inserted is removed clean. You can also bake in bread loaves. This recipe will make 3 bread loaves. Bake for 45 minutes to 1 hour.
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix
- 1 teaspoon baking soda
- 4 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large ripe bananas, mashed
- Preheat oven to 350F.
- In a large mixing bowl combine dry ingredients (yellow cake mix, vanilla pudding mix, baking soda).
- Then add wet ingredients (eggs, milk, oil, bananas) and stir to combine.
- Pour in to a greased 9x13 pan and bake for 35 to 40 minutes or until golden brown and a toothpick inserted is removed clean.
- You can also bake in bread loaves. This recipe will make 3 bread loaves. Bake for 45 minutes to 1 hour.
Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 288mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
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