Banana Bread Pudding Cake with Peanut Butter
A moist, tender cake that bridges banana bread and bread pudding with an unexpected twist of creamy peanut butter. The secret ingredient is instant vanilla pudding mix used as a dry powder, which creates incredible softness and adds rich vanilla notes throughout. Perfect for using overripe bananas, this cake delivers comfort food satisfaction for family desserts, potluck gatherings, or afternoon treats. The combination of sour cream and pudding mix creates an almost custardy texture that sets this apart from traditional banana bread.
Ingredients
- 1 stick butter
- 2 tablespoons creamy peanut butter
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- ½ cup sour cream
- 1 ½ teaspoons vanilla extract
- 2 large ripe bananas
- 1 3.5-ounce box vanilla or French vanilla-flavored instant pudding mixomitremove completelysimple
cake will be less moist and sweet
- 1 cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- 1
Preheat oven to 350°F and line 9-by-9-inch baking pan with aluminum foil, then spray with cooking spray
- 2
Melt butter in large microwave-safe bowl for 60 to 90 seconds on high power
- 3
Add peanut butter to melted butter and heat for 20 seconds on high power, then stir until combined and smooth
- 4
Add both sugars and whisk to combine
- 5
Add egg, sour cream, and vanilla, whisking until smooth and free from streaks
- 6
Stir in bananas to incorporate
- 7
Add pudding mix powder and stir to incorporate
- 8
Add flour, baking soda, and salt, stirring until just combined without overmixing
- 9
Pour batter into prepared pan and bake for 35 minutes until top is golden, set in middle, edges pull away from sides, and toothpick inserted in center comes out clean
- 10
Cool in pan for at least 20 minutes before removing and serving
Tips
Use the pudding mix as dry powder only - don't prepare it according to box directions as this adds moisture and vanilla flavor while keeping the cake incredibly soft
Don't overmix the batter once flour is added to prevent developing too much gluten which creates a tough, dense cake
Make sure bananas are very ripe with brown spots for maximum sweetness and easier mashing into the batter
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - flavors actually improve overnight
Serve at room temperature or slightly warm, optionally with vanilla ice cream or whipped cream
Common Mistakes
Don't make the pudding according to package directions to avoid creating a soggy batter
Avoid overmixing once flour is added to prevent tough, dense texture
Substitutions
Dairy-Free Swaps
General Alternatives
cake will be less moist and sweet
FAQ
Can I use different pudding flavors?
Yes, banana cream or butterscotch pudding would complement the flavors well, though vanilla provides the most neutral enhancement.
What if I don't have ripe bananas?
Place unripe bananas in a 300°F oven for 15-20 minutes until skins blacken and bananas soften for baking use.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving for best texture.