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Sweet Banana Bread

Cash's Cowgirl

"My mom gave me this recipe and it's nice and sweet. I normally use three medium-large sized bananas. Nuts can be added, if desired."
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1 h 25 m servings 249 cals
Original recipe yields 12 servings (1 - 8x4 inch loaf)


  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small bowl, sift together flour, baking powder, baking soda, salt and vanilla pudding mix. In a large mixing bowl, beat sugar and shortening until light, scraping sides of the bowl often. Add the eggs one at a time, beating smooth after each addition. Mix in the milk.
  2. Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Fold in nuts if desired. Pour batter into a lightly greased 8x4 inch loaf pan.
  3. Bake in a cold, (non-preheated) oven set to 350 degrees F (175 degrees C). Bake for 50 minutes, then cover with foil to prevent burning and bake for additional 10 to 20 minutes or until toothpick inserted into the crown comes out clean. Leave in pan for 10 minutes, then remove from pan and cool.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 135
  1. 152 Ratings

Most helpful positive review

Wonderful banana bread. I used instant vanilla pudding because that was what I had in hand. I also decreased the salt to 1/2 tsp., other than that I followed the recipe and it is worth making ...

Most helpful critical review

First of all, use a 9x5 pan. If you follow the recipe directions, you'll be cleaning your oven like me. The pudding flavor overpowers the banana flavor.

Most helpful
Most positive
Least positive

Wonderful banana bread. I used instant vanilla pudding because that was what I had in hand. I also decreased the salt to 1/2 tsp., other than that I followed the recipe and it is worth making ...

Oh my gosh is this bread good! I used instant banana pudding mix and I replaced the milk with rum and Kahlua.

it is delicious!!! I made it for my family after school one day and they LOVED IT!!!!! You have to make it, the fresh bananas make it so juicy.

Very good, but a bit salty...will cut down on the salt next time. I used butterscotch pudding because that's what I had on hand and it still turned out great! Also, great results using butter in...

You know how when you add pudding to a cake mix it makes the cake soooo moist and dense.....Same with this banana bread. Its a great recipe, Maranda. Sweet,dense, moist and flavorful. Thanks.

Great Bread. One word of caution, bake it in a 8 x 5 inch pan, it over flowed in my 8x4. Great Recipe!

By far the best banana bread I have ever made! I have long been looking for the perfect banana bread recipe, and others have been good, but nothing like this. Moist, dense, and full of rich ba...

This recipe is wonderful! I had a whole bag of ripe bananas and was looking for a good bread. I didnt have any vanilla pudding but had a box of sugar free chocolate pudding so I used that. It t...

Banana bread is one of my favorite things to make, so I was excited to try this recipe and I'm glad I did. I found it to be moist, sweet, and great flavor. The vanilla pudding added a cake like ...