I'm a quick study, though, because I added pudding to M&M cookies and now banana bread.
My husband tasted this banana bread batter and said it tasted like banana pudding.
Banana Pudding Bread it is, then.
I can't even really describe this bread, except to say that's amazingly moist and so flavorful and tender and perfect.
There you go. That should be a description that will make you dump some dry pudding powder into your banana bread batter and bake it up.
And this is what you'll get.
Banana Pudding Bread
Adapted slightly from Averie Cooks
3 medium bananas, smashed
1/3 vegetable oil
1 cup sour cream or full-fat plain Greek yogurt
1 T vanilla extract (use the real stuff)
3/4 cup sugar
1/2 cup packed brown sugar
3.4 oz. box dry instant vanilla pudding mix
2 cups flour
1 tsp baking soda
1/2 tsp salt
Whisk together the bananas through the brown sugar in a medium bowl. Add the remaining ingredients and stir until combined (batter will be slightly lumpy).
Pour into a greased 9x5 loaf pan (I also line my pan with parchment paper for easy removal) and bake in a 350 degree oven for 50-55 minutes, until a knife inserted in the middle comes out clean or with just a few crumbs sticking to it.
Cool completely before removing from the pan. For best slicing results, wrap the cooled bread in foil and let it sit overnight (good luck waiting that long).