Melt in Your Mouth Banana Bread

"I searched and searched for a banana bread recipe with the texture that I wanted and couldn't find one. One day I decided to modify my Recipe #14187 to see if I could make up my own recipe. My family loved it and it was exactly what I was looking for so here it is. I hope you like it as much as we do."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Ambervim photo by Ambervim
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Jessica O. photo by Jessica O.
Ready In:
1hr 5mins
2 loaf




  • Preheat oven to 325°F.
  • Mix oil, eggs and mashed bananas.
  • Combine remaining ingredients and add to banana mixture.
  • grease and flour pans,place on baking sheet.
  • Bake in a 2/ 9 x 5 x 3 inch pan 0r 4 mini loaves [mini's will take about 45 minutes] for 1 hour or until bread tests done.

Questions & Replies

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  1. Sunny D.
    How do you tweak this recipe for high altitude area's? (above 5000 ft)
  2. Maryanneomeara
    Do you make the pudding first or just dump the pudding powder in?
  3. Shawn R.
    So are you using the boxed pudding and adding it in the mixture dry, or are you making the pudding and adding it in the mixture?


  1. RecipeNut
    You did it again Mysterygirl! I thought the Melt In Your Mouth Pumpkin Bread was the best but this one is outstanding! If I could I would give it 10 stars! I made one and when we tasted it I just had to make two more. Can't you tell we are all banana lovers ; ) After I made the recipe your way I added a few additions to the next two. One I changed the French Vanilla Pudding to Banana Cream Pudding and added nuts. The other I added nuts and chocolate chips. Another winner and a keeper, Thanks Mysterygirl! Truely, melt in your mouth!
  2. ciao4293
    This was the best banana bread I've ever made! It was so moist and delicious! It did take about 1 hour 15 minutes to cook. I noticed some said it fell apart. Just make sure you test it before you take it out of the oven. Tester was almost clean(just a little "stuff" on it) when it was done. One hour would not have been enough. But is it ever yummy! My mother is a Jiffy mix banana bread person, and doesn't like any others, but she LOVED this one! Even my kids did! :o Thanks for sharing, and I CAN'T wait to try your pumpkin bread!
  3. Veenav
    Loved it!! The cake was GREAT!! The second time I made it I added toasted walnuts and believe it or not it was EVEN BETTER! I mixed it in throughout the cake and sprinkled it on top!!! FANTASTIC!! Everyone at work loved it too!!
  4. Peter Pan
    Since this was the first time I bake, I followed the recipe word by word. However, being a nutty nut, I couldn't refrain myself from adding some chopped walnut. The baking pan I borrowed from a friend was well seasoned, so the cake looked perfect. Everyone in my family agreed that the taste was exceptional. So "You did the time (typing the recipe) and I get the price (receiving all credits)" :-). Thanks for sharing your recipe.
  5. angelcakes
    This is the best banana bread I have ever made. I would never have thought of using pudding mix but it makes such a huge difference. Hey, if it works for cakes, it should work for breads. It is so moist and it really does melt in your mouth. When I have made banana bread in the past, I have always had the problem where the outside of the bread is burnt by the time the inside of the bread was done. I did not have that problem at all with this recipe.


  1. beilmann
    I love this recipe. I add a cup of chopped walnuts and love it even more!
  2. CareyLee
    This is probably the best banana bread I ever had... I did make a couple of changes only because I was out of stuff.. subbed 1/3 cup of applesauce and 1/3 cup of olive oil because I realized at the last minute I was out! Used banana cream pudding instead of french vanilla and then I added 1 1/2 tsp of cinnamon and 1 1/2 tsp of vanilla.. kids both gave 2 thumbs up!
  3. annlouise
    Now I see what "too moist" means. This was delicious. I didn't have vanilla so I used choc pudding, then thought, hey, why not some choc chips too? I started with 3 dying bananas; now I have this way-decadent banana-chocolate cake. I'll try it again; maybe bake it 90 min. instead of 80, add flour, use vanilla pudding mix, and maybe sub some of the flour for whole wheat. I also used applesauce instead of oil; I have been doing that for awhile and my stuff always comes out identical. I sprayed with non-stick spray, and let it cool in the pan, and only a few choc chips stuck to the pan. Yes, they were yummy! <br/>Update: I cut out one sixth of the sugar, and it was still very good. I tripled the recipe, added a bunch of healthy stuff (chia, ground flax, quinoa flakes, substituted one sixth whole wheat flour, chopped walnuts), and it is still so delicious. Mini muffins for ravenous kids for breakfast, mini muffins w choc chips for me for later and to share with others, and 2 loaves still baking for the freezer.
  4. areese0830
    So I made 2 batches. First batch i used chocolate pudding and chocolate chips and reduced sugar by about half a cup. Delish!! Second batch I made gluten free! I used 2 cups all purpose GF flour 2teaspoons Xanthan gum 1/4 cup milk and used banana cream pudding instead. Also added chocolate chips It took about 10-15min longer to cook but has a fabulous taste and texture!
  5. JoeyLynne P.
    This banana bread is literally the best I've ever eaten. I could eat an entire loaf in one sitting, it's that good. I did tweak it a tiny bit. I've made it twice now. It took about 1 hr & 35-45 minutes to bake both times. The first time I didn't like how cooked the outside got because of having it in so much longer to cook the inside. The second time I covered it with aluminum foil that I "tented" over it so it wouldn't prevent the bread from rising. It turned out absolutely perfect. I will never use another banana bread recipe ever again! Try it. You won't regret it!


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