Banana Pudding Banana Bread

Ingredients

For the Banana Pudding Filling:
8 oz. cream cheese, at room temperature
2 ½ oz. instant banana pudding mix (a half of the 5 oz size package)
1 egg
1 tsp. vanilla extract
10 vanilla wafers, chopped
For the Banana Bread Batter:
1 1/2 cup mashed bananas (about 4 medium bananas)
1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
For the Glaze:
1 tsp. vanilla bean paste (or extract I just like the vanilla bean flecks)
3 TBSP instant banana pudding mix
¼ cup milk
1 cup powdered sugar
3 vanilla wafers, finely crushed like a powder

Instructions

For the Banana Pudding Filling:
Using a stand mixer with the paddle attachment beat together the cream cheese and instant pudding.
Beat in the egg, scraping down the sides and bottom of the bowl after.
Beat in the vanilla and continue beating until the mixture is smooth.
Fold in the chopped up vanilla wafer pieces.
Set aside.
For the Banana Batter:
In a medium bowl whisk together the flour, baking soda, and salt; set aside.
Using a stand mixer with a paddle attachment add the bananas and sugar and mix together for about 3 minutes on medium-high speed.
Add the oil and mix until incorporated.
Add eggs, scraping down after each addition.
Add flour mixture to the banana mixture and mix on low until the ingredients just start to come together.
Spray a 9×5 loaf pan with baking spray and place a piece of parchment paper in there with the sides hanging out to make it easy to remove the bread.
Divide batter in half and pour and smooth it in the pan.
Pour (it’s pretty thick so pour isn’t the right word exactly) the prepared cheese batter on top of the banana batter.
Press down with a large spoon or spatula to evenly distribute best you can.
Pour the rest of the banana bread on top of the banana pudding mix.
Bake at 350F for 45-55 (really does depend on your oven) minutes or until golden brown and toothpick comes out clean.
Let cool on rack while you prepare the glaze. Remove from pan and put on a wire rack with a sheet pan under it.
To make the glaze:
Whisk together the banana pudding mix and milk.
Add the vanilla bean paste.
Add the powdered sugar in ¼ cup at a time and whisk until smooth.
You may want more or less powdered sugar depending on what consistency you want your glaze at.
Pour glaze over bread.
Sprinkle the vanilla wafer powder over the glaze before it sets.
Let set up (about an hour) then place in fridge for about 30 minutes.
Slice and serve. I’m keeping the leftovers in the fridge.