I simply combined well-known Asian tastes to create an incredibly straightforward recipe. Sometimes the most basic dishes are the best. You may quickly prepare this meal any night to break up the usual dish routine.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 (8×4-inch) loaf |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 (3 ounce) package non-instant vanilla pudding mix
- ⅔ cup white sugar
- ½ cup shortening
- 2 eggs
- 2 tablespoons milk
- 1 ⅓ cups mashed ripe banana
- ⅓ cup chopped walnuts
Instructions
- Lightly grease an 8×4-inch loaf pan; set aside.
- Sift together flour, baking powder, baking soda, salt, and vanilla pudding mix in a medium bowl; set aside.
- Beat sugar and shortening in a large bowl with an electric mixer until light, scraping the sides of the bowl often. Add eggs one at a time, beating well after each addition. Mix in milk.
- Add flour mixture and mashed banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Pour batter into the prepared loaf pan.
- Place in a cold, non-preheated oven. Set the temperature to 350 degrees F (175 degrees C). Bake for 50 minutes. Cover loaf loosely with foil to prevent burning and continue baking until a toothpick inserted into the center comes out clean, 10 to 20 minutes more. Let loaf rest in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 260 mg |
| Sugars | 15 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Looking forward to making this receipt today!
I have made this recipe for years and absolutely love it. I just made it with butter instead of shortening. YUM!
Tasty. ‘Nuff said.
This is my favorite banana bread recipe! The only thing I do different is after much experimenting is that I use cook-n-serve coconut cream pudding mix instead of the vanilla. I have also used the banana flavor cook-n-serve but good luck finding it ?? Anyhow thanks for the awesome recipe I’ve been making this one for years. I always get asked for the recipe!
My husband said it was possibly the best banana bread I ever made. I wasn’t sure whether to use solid shortening or oil. I used canola oil and it turned out great!
My husband is always saying he’s never been a fan of banana bread, well this recipe changed his mind! He could not stop eating it. I used instant vanilla pudding mix because I couldn’t find non instant. Absolutely love it with the pudding, gives it a cake like taste. This will be a family favorite to keep making! Thank you!!
This is an exceptional recipe! It rose beautifully, was a very moist and light cake, and tasted delicious. It is even better the next day when the flavors have a chance to meld! I made it as the directions stated with the addition of 1 tsp. of pure vanilla extract and decreasing salt to 1/2 tsp., and then a substitution of instant vanilla pudding as others have stated. I did add the walnuts, but I roasted mine at 300 degrees for 8 minutes before folding them into batter cooling the nuts prior. This allowed for the enhancement of the sugary flavor in the nut. The baking time was precise for mine, 50 minutes with an additional 15 minutes of baking time with the tinfoil on the top. I’m not sure why this didn’t work for others, but my oven temperature was adjusted to reflect the precise baking temperature. Thank you for sharing this recipe. I will be baking this bread for years to come!
I liked it okay. I thought it was yummy but I didn’t think the texture was moist enough. I should have probably lessened the amount of flour the recipe called for.
I this Banana Bread! The only change I made was out of necessity, I already had a hot oven (plus I keep a 14″X16″ cooking stone on the bottom rack) plus used a 9″X5″ loaf pan. I baked the bread 60 minutes in a preheated 350F oven but tented it with foil after 40 minutes & continued cooking. It was sooo good, I’ll definitely use this recipe again!!!
I’ve been making this recipe for close to 10 years now and it’s still one of my favorites! I use cook & serve (non-instant) banana pudding instead of vanilla, and I actually LIGHTLY dust a little bit of the extra banana pudding powder on top of the loaf once I pull the loaf out of the oven for an extra kick of flavor. The only catch is that it takes a about 20 minutes longer to bake in my oven than the recipe suggests, but other than that this recipe is fantastic. One of my favorites to make when we have guests staying with us or to give out as gifts!
Edelicious! I use 6 TBSP Smart Balance butter substitute instead of shortening because it has less fat yhan shortening. because of high altitude I add a pinch more baking powder to keep it from falling and being full of craters. I also recommend flouring the pan or using parchment paper for easy cleanup. Overall great recipe!
Delicious. I don’t think this was too sweet at all, I think it had a consistency & taste of a muffin-a delicious moist muffin. I tweaked the spices-because I am a flavor fanatic, I threw in some pumpkin pie spice, too. Also a TBS of imitation vanilla flavoring. I also cooked it for an hour and ten minutes in a 13×9 pan, turned out fine.
I’ve been using this recipe for a while now and I’m never dissapointed! Best banana bread ever! The only problem with it, is it that we eat it too fast! 🙂
Great tasting, but the amount was wrong. A lot overflowed in the oven, WHAT A WASTE. It should have said for 2 pans. I wish I would have read the reviews first.
Extremely moist and delicious
Okay I totally messed this recipe up, I added all the dry ingredients together including the sugar, then when i got to the cream sugar, shortening part i realized that i had added the sugar to the flour mixture, uh,oh now what? So I decided to wing it from here, I had my 3 bananas in a bowl and i was feeling lazy so i mashed them with my mixer i didn’t have shortening so i used unsalted butter and just threw it in with the bananas, I added 1/4 cup brown sugar as i said i was winging it, lol. then i beat it all together then I added an egg and then I beat it again then i added the second egg. I then added my banana mixture to my dry ingredients mixed it together with an old fashioned wooden spoon. I lined my glass baking dish with parchment paper (again too lazy to grease my dish) I then baked it for 1 hour at 350. Absolutely beautiful and delicious! Amazing melt in your mouth banana bread! Golden brown on top and not burned on the bottom, Probably because i used the parchment paper. The best banana bread i ever threw together,literally!
didn’t have vanilla pudding so i used chocolate instead. Amazing recipe very soft and moist, just like a cake.
Nice Nice super Nice bread. I’m always looking for a good banana bread recipe. And this on did it for me. I have to say the only thing I can say was I decrease the salt because I saw another review saying it was salty. I normally don’t start with others’ reviews when making a recipe, but I did in this case. However, it is a really solid and moist recipe. The batter is thick, but that’s okay, because it rose nicely for me. I didn’t have non-instant pudding mix, so I used what was in my pantry. And I don’t think, that it would have changed the outcome. My opinion only. Since the walnuts was an optional ingredient in the directions. I chose to add them to the top. I can see totally making this again. I followed the baking steps and my bread took about 20 minutes longer after placing the foil on top of the bread. It’s and excellent and delightful bread, hands down and thumbs up. Ty will make again.
Very good used chocolate chips instead of nuts. It tasted more like a cupcake to me with how sweet it was! Made muffins out instead of bread.
I also reduced the salt to 1/2 tsp. I poured the batter into cupcake pans and sprinkled cinnamon sugar on top. Baked about 30 min.
Moist and delicious. Easy.