Six-Banana Banana Bread — 🍌 Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
Table of Contents
There’s no chance of wimpy or lackluster banana flavor here. I baked six bananas into one loaf. Yes, six.
Don’t get me wrong, I love my gold standard banana bread recipe for banana bread. It’s everything I want and it never lets me down. But I also cheat on it from time to time. Say, with 35+ banana recipes, and about 15 of them are recipes for various Banana Breads. You can never have too many.
I wanted to pack more pure banana essence and intensity into the bread and so I used more bananas. A whole lot more.
Rather than using 1 to 1 1/2 cups of bananas, which is what most recipes call for, I used a solid 2 1/2 cups. To compensate for the extra banana volume and moisture, I cut back on the amount of Greek yogurt (or sour cream) I usually use.
The verdict is that this super moist banana bread is everything and more. It’s soft, tender and supremely moist. The pudding mix serves to add some lightness, fluffiness, and springiness.
You’ll never have to wonder again what to do with overripe bananas thanks to this freckled overripe banana recipe in your arsenal. Kill six with one loaf.
You may even find yourself wishing for some speckly and freckly ones.
How Does Six-Banana Banana Bread Taste?
Because of the 6 bananas, don’t expect a super light and airy loaf. It’s on the heavier and denser side, but I think all good banana bread should be. I don’t want light, airy, cakey, or dry. I want moist, heavy, and dense.
The real clincher is that all those bananas really make a difference in the overall banana flavor and intensity level.
If you’ve ever felt like your banana bread is a bit underwhelming in banana intensity level, this recipe will cure that. It’s bursting with banana flavor. I mean, duh.
Ingredients in Six-Banana Banana Bread
To make this super moist banana bread recipe, you’ll need:
- Unsalted butter
- Eggs
- Granulated sugar
- Light brown sugar
- Sour cream – or Greek yogurt
- Vanilla extract
- Bananas
- Vanilla instant pudding mix
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Looking for More Recipes Using Lots of Bananas?
I also have a recipe for chocolate chip banana cake that uses six bananas. It’s incredibly soft, moist, and bursting with banana flavor!
How to Make Banana Bread with 6 Bananas
This super moist banana bread made with six bananas comes together quickly and easily! Here are the basic steps:
- Combine melted butter, eggs, two types of sugar, sour cream, and vanilla in a mixing bowl and whisk to combine.
- Add the six mashed bananas, followed by the dry ingredients (note that you add the pudding mix dry — you don’t need to make it into pudding first!).
- Bake the homemade banana bread in a greased 9×5-inch loaf pan for roughly 60 to 75 minutes.
How to Tell When Banana Bread Is Done
Insert a toothpick into the center of the loaf; if it comes out clean, or with very few crumbs, it’s done baking. Or, gently press it with your thumb and if the bread immediately springs back it’s cooked through.
And just as one final reminder, I can’t stress how important it is that you bake by your bread, not the clock.
Depending on your bananas, your altitude, etc. your loaf of banana bread may take more or less time to bake than mine did. Trust your gut!
Banana Bread FAQs
If store at room temperature in an airtight container, this six-banana banana bread will last up to 5 days.
This easy banana bread recipe calls for six large bananas, which equals about 2 1/2 cups when mashed well. So by my calculations, three medium-sized bananas should be about 1 cup mashed. When in doubt, buy more bananas than you think you need! You can always peel and freeze the bananas for future bakes, or throw them into your morning smoothies.
This six-banana banana bread is best with vanilla pudding mix. I’ve tried omitting it, and have trialed various combinations of buttermilk, sour cream, Greek yogurt, butter, and oil. But the pudding mix bread wins every time.
If you can’t find pudding in your area (international readers write about this), I recommend adding one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.
If you thought your bananas had to be black as the night for banana bread, they don’t. Nicely freckled and speckled, but pitch black is not necessary.
Cook’s Illustrated found there’s little difference in sweetness between freckled and completely black. Ripe is fine. They don’t have to be nearly rotting.
One of the first ingredients in instant vanilla pudding mix is cornstarch, which is a workhorse for keeping cakes, cookies, and bread extremely soft, light, tender, and moist.
In the last 10 minutes of cooking, I tented my 9×5-inch pan with foil because the center hadn’t quite set, but the edges and top surface were getting a smidge on the dark side. I recommend covering with foil if at any point your bread is looking a little dark.
Recipe Variations to Try
This extra moist banana bread made with vanilla pudding mix and six bananas is perfect as is, but you’re welcome to add mix-ins or tweak the recipe as desired!
- Add chocolate chips — 1/2 cup or so should do it.
- Add nuts — Raw, unsalted chopped nuts are best.
- Swap the sour cream for Greek yogurt — Make sure to use plain, full-fat Greek yogurt.
- Instant vanilla pudding mix — This bread doesn’t need any more banana flavor, but you could always add instant banana pudding mix instead!
- Spices — I used 1 teaspoon of cinnamon, but you can add more. Or, you can add additional spices such as nutmeg, ginger, cloves, etc.
The one mix-in I do NOT recommend adding is fresh fruit or berries. This bread is already quite dense and supremely moist, and if you add berries the batter will never bake through properly.
Storage and Freezing Instructions
To store: Store in an airtight container at room temperature for up to 5 days.
To freeze: Freeze this six-banana banana bread for up to 6 months. To freeze the entire loaf of six-banana banana bread, let it first cool to room temperature. Then, wrap it in two to three layers of plastic wrap, followed by a layer of tinfoil.
Or, you can slice the loaf and freeze the slices on a baking tray. Once the slices are frozen, transfer them to a freezer bag (freezing them on the tray first prevents the moist banana bread slices from getting squished).
Recipe Video Tutorial
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Six-Banana Banana Bread
Ingredients
- ¼ cup unsalted butter, melted
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract, or to taste
- 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 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt, or to taste
Instructions
- Preheat oven to 350F. Spray a 9×5 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 for pan 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 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – 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. There are a lot of moist bananas to cook through in this loaf so if it takes longer than the estimated time to cook through, do so. Do not pull it from the oven, and decide later that it wasn't quite done!
- Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, or your favorite spread. Makes excellent French toast.
- Storage – Bread will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Video
Notes
- If you can’t find pudding in your area (international readers write about this), I recommend adding one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.
- *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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Recipes Using Ripe Bananas:
ALL OF MY BANANA BREAD RECIPES!
Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!
Flour’s Banana Bread — Made with Flour Bakery’s famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!
Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Carrot Banana Bread — EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier!! Great Easter brunch idea or spring baked good!
Pumpkin Banana Bread with Browned Butter Cream Cheese Glaze — I’ll never tire of pumpkin recipes and this one pairs pumpkin bread with banana bread for a soft, tender loaf that’s subtly pumpkin and molasses flavored.
Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light!
Originally published May 29, 2013 and republished January 14, 2022 with updated text.
This is my absolute FAVORITE banana bread recipe!! I always get rave reviews when I make it! I do have one question, I want to make this into muffins – about how long do you think I should bake them? I saw 35 minutes for the mini loaves, but figured less time for the muffins. Thanks!!
Thanks for the 5 star review and glad this is your favorite banana bread recipe and that it gets rave reviews! I would say start with 20-ish minutes and go from there. I would estimate not more than 30 minutes but probably 25 but it will depend on the size of the muffins.
I made 18 cupcakes with this recipe and they were great, moist , and easy to make. I made a mistake by using cook & serve pudding and I don’t know if it would have been more moist if I used the instant. Everyone commented on how good they were; nothing left.
I made 18 cupcakes with this recipe and they were great, moist , and easy to make. I made a mistake by using cook & serve pudding and I don’t know if it would have been more moist if I used the instant. Everyone commented on how good they were; nothing left.
Thanks for the 5 star review and glad this turned out great for you even with the Cook & Serve style of pudding! Glad to know that you were able to transform this also into 18 cupcakes rather than a loaf.
I’ve had this as written (absolutley delicious! But more like a dessert than what I was looking for today) and then made it again today with some modifications. Cut the sugar down to 1/4 c white and 1/4 c brown, half whole wheat flour and half white, 2T applesauce and 2T melted butter. Both times I used greek yogurt rather than sour cream as I always have that on hand. Excellent both ways!
Glad it was excellent both ways and you were able to make it a bit healthier to your liking!
I declare you the queen of diplomacy with your reply to Kristi-snark!👆🏼
Also… I have made this recipe a half dozen times, and each time someone tastes it they are licking their lips, blown away at the richness of the banana taste. I’m sometimes tempted to add something, but I don’t because it tastes so darn great on it’s own. If it ain’t broke, don’t fix it, right?
I have to be honest, I was a bit disappointed in this recipe immediately after tasting it-it wasn’t bad, it just wasn’t great and didn’t seem very moist, even though I followed the recipe completely. I was surprised, as I use your recipes regularly and feel they’re very reliable and always tasty.
However, the next day and in subsequent days, it is FABULOUS! I’ve never had this happen before with a quickbread so I have no idea why, but it became so much more moist and flavorful in the days following the initial bake. I will make this again and again. I baked it up in muffins, a small cake, and a mini loaf, so I could share. 20 minutes was right on target for muffins, with the mini loaf and cake pans taking around 40 minutes. I didn’t realize until I was mid-prep that I only had sugar-free pudding mix, but I had used it before without an issue in another banana bread recipe, and it worked just fine in this one too.
Thanks for this awesome recipe :)
I have to be honest, I was a bit disappointed in this recipe immediately after tasting it-it wasn’t bad, it just wasn’t great and didn’t seem very moist, even though I followed the recipe completely. I was surprised, as I use your recipes regularly and feel they’re very reliable and always tasty.
However, the next day and in subsequent days, it is FABULOUS! I’ve never had this happen before with a quickbread so I have no idea why, but it became so much more moist and flavorful in the days following the initial bake. I will make this again and again. I baked it up in muffins, a small cake, and a mini loaf, so I could share. 20 minutes was right on target for muffins, with the mini loaf and cake pans taking around 40 minutes. I didn’t realize until I was mid-prep that I only had sugar-free pudding mix, but I had used it before without an issue in another banana bread recipe, and it worked just fine in this one too.
Thanks for this awesome recipe :)
Thanks for the 5 star review and glad that this bread got better and better for you. I find often times with banana bread the same thing happens, that the flavor intensifies as time passes. The same with carrot cake/bread, zucchini bread, apple bread, they all tend to be the same for me.
Great also that the sugar-free pudding mix worked well, too. Honestly that could be part of it – that sometimes sugarfree products don’t respond as well when using them in a baking application. I have a hunch that could have been part of the initial semi meh flavor, but who knows. Glad things worked out great in the final analysis!
Greetings from the Big Sky Country of Montana, Averie! I made your Six-Banana Banana Bread and it was over-the-top delicious. We went camping to Red Rock Lakes National Wildlife Refuge and ate it while watching Trumpeter Swans. Sublime! Thank you!
Greetings from the Big Sky Country of Montana, Averie! I made your Six-Banana Banana Bread and it was over-the-top delicious. We went camping to Red Rock Lakes National Wildlife Refuge and ate it while watching Trumpeter Swans. Sublime! Thank you!
Thanks for the 5 star review and glad this was over the top delish! It sounds like your scenery while you were eating the banana bread was probably breathtaking!
Greetings from The Big Sky Country of Montana, Averie! I made your Six-Banana Banana Bread and it was over-the-top delicious. Sublime! We went camping over the weekend to Red Rock Lakes National Wildlife Refuge and ate your Banana Bread while watching Trumpeter Swans. Thank you!
I was wondering if you could fit some more ads on your site to make it even more cumbersome and difficult to use?
I was wondering if you could fit some more ads on your site to make it even more cumbersome and difficult to use?
I was wondering if you are rude to everyone, in person as well, or just to those on the internet? Perhaps snarky comments are universal for you?
At any rate, I am glad you were able to easily navigate my site in order to leave some sass. Must not be too tricky after all :)
I declare you the queen of diplomacy with your reply to Kristi-snark!👆🏼
Also… I have made this recipe a half dozen times, and each time someone tastes it they are licking their lips, blown away at the richness of the banana taste. I’m sometimes tempted to add something, but I don’t because it tastes so darn great on it’s own. If it ain’t broke, don’t fix it, right?
Well thank you, I try. It depends what kind of mood I am in when I am replying to strangers who are rude to me first :)
Glad that you love this bread and that you have shared it with others who are blown away by it too! Thank you! And I agree, if a recipe works GREAT, don’t mess with it. I wish more people just did this!
Haven’t tasted yet as it’s still baking but it’s already overflowing in my oven. This made too much for a 9×5 loaf pan.
Banana bread turned out well! I didn’t have the instant pudding and used the alternate recipe mentioned (thank you for providing that info!). Also, I did not think the mixture would fit into my loaf pan so I used a bundt cake pan instead. The bread took an hour to cook in the alternate pan. Family and I enjoyed this very much! I will try making this again with the pudding.
Banana bread turned out well! I didn’t have the instant pudding and used the alternate recipe mentioned (thank you for providing that info!). Also, I did not think the mixture would fit into my loaf pan so I used a bundt cake pan instead. The bread took an hour to cook in the alternate pan. Family and I enjoyed this very much! I will try making this again with the pudding.
Thanks for the 5 star review and glad this worked out well for you in a Bundt cake pan and using the non-pudding version of the recipe.
Can I make this with banana cream flavored instant pudding mix instead of the vanilla? I tried your original banana bread recipe and I love it! Thank you so much!! I want to try this one next. Hope you can reply :)
Yes I’m sure it will taste even more banana-ey!