Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

This is an incredibly moist and tender Banana Nut Bread. The addition of the instant banana pudding gives it an extra banana "kick". I find baking it at a lower temperature avoids burning the edges. My DH likes it for breakfast served under two eggs over easy.

Ingredients Nutrition


  1. Preheat oven to 300°.
  2. Grease two 9 x 5 loaf pans.
  3. Cream butter and sugar well.
  4. Add buttermilk, eggs and vanilla and mix well.
  5. Add instant pudding, salt, baking powder, baking soda, and cinnamon, mixing well.
  6. Slowly add flour, one cup at a time, until well mixed.
  7. Peel bananas, mash and add to mixture.
  8. Add pecans and mix until blended.
  9. Pour batter into prepared pans and bake for 1 hour and 10 minutes or until toothpick inserted into the center comes out clean.
Most Helpful

Delicious Recipe! Thanks for sharing! I have made it the way it is written and also a few times with the twist of changing out the banana pudding for coconut pudding and using coconut milk instead of buttermilk. Yummy both ways! Thanks, again!

j_carpenter July 17, 2010

This recipe is GREAT! I subbed whole milk and lemon juice mixture for the buttermilk and used only a 3/4 of a cup. It's so moist and so-o good. Thanks for sharing.

Freda2 Brown March 07, 2010

Very moist cake. I did not have buittermilk so I used 2% milk. I also used less sugar, added nutmeg and used banana creme pudding because that was all I could find. Cake had a wonderful taste. The only problem I had is I was bringing it to a dance and when I cut it I had a hard time getting decent looking pieces to bring with me. I ended up leaving a lot at home, but that was okay because my husband and I have been enjoying it. Thanks for sharing.

Lighthouse Rita April 23, 2011