Banana Pudding Bread


 



 


 


My husband is a huge fan of any sort of banana bread so I am constantly making it and trying to tweak the recipe to have a better recipe. In this recipe I discarded the usual walnuts and decided to add fresh qashta to have a pudding like yet still creamy taste and tea biscuits for a slight crunch. My goal was to make a banana pudding taste into the bread; the outcome was remarkable and had the banana pudding taste that I had hoped for. Make sure that the bananas that you use are over ripe for the perfect taste. You can also make homemade qashta if you do not have it readily available where you live or a small amount of pudding. Crushed cookies such as vanilla wafers can also easily replace the tea biscuits.

1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3-1/2 bananas, very ripe, mashed
1 (170 gram) can qashta
1 teaspoon vanilla extract
8 tea biscuits, crushed

1. Pre-heat oven to 350F, grease a loaf pan and sit aside.

2. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, qashta and vanilla. Fold in tea biscuits.

3. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

 Yields: 1 loaf

2 Responses to Banana Pudding Bread

  • From Yeast to Zest says:

    Banana bread must be a winter crave, I almost made one last night but after I mashed the bananas I thought they tasted funky, so I made cranberry chocolate cookies with the sifted flour instead, they tasted mighty good with the cinnamon and nutmeg let me tell you,

  • Noor says:

    My husband could live off the stuff he just loves it lol. My mil gave me a load of bananas and they were way to ripe to eat so I had to make something with them. I gotta make her a loaf now with the rest. Those cookies sound good, I love anything with cranberries.

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