Moist Banana Bread
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1 Pinch Salt
  • 1 box 3.4 oz Vanilla pudding and Pie Filling
  • ¾ cup Light brown sugar
  • 1 container 3.5 oz Non-fat Yogurt in Banana Cream Flavor
  • 2 eggs,beaten
  • ½ cup unsalted butter
  • 1 tsp Vanilla extract
  • 4 over ripe bananas,smashed
  • ½ cup Light Brown Sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 350 degrees F.
  2. Grease a 9" loaf pan with canola oil and line with parchment paper and set aside.
  3. In a medium sized bowl, mix in dry ingredients using a wire whisk and set aside.
  4. In large electric mixing bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, and vanilla until combined.
  5. Add in the dry ingredients and mix 5-6 times until gently mix and then remove bowl from the stand mixer and fold in mashed banana using a spatula. Make sure to scrape the sides
  6. Batter should be thick and clumpy but do not over mix since it will make your bread tough.
  7. Spread the batter into the prepared pan.
  1. In a small bowl ,mix remaining sugar and cinnamon and pat on top of the batter.
  2. Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
  3. Allow the bread to cool completely before cutting into slices.
This recipe was adapted, with some minor changes to make it easy, from Domestic Rebel

NOTE: I made this bread so many times without using yogurt and box of vanilla pie filling, and it is still really moist and soft. I JUST ADDED 2 MORE OVER RIPE BANANAS AND DIVIDE THE BATTER IN 2 PANS
Recipe by The Skinny Pot at