My ultra-moist Banana Bread is a must-try when you have extra bananas just laying around and you don’t know what to do with them.
My daughter made this batch (pictured below) with walnuts, but I HIGHLY RECOMMEND adding chocolate chips — OH MY GOSH — talk about taking banana bread to a whole new level! I usually use semi-sweet chocolate chips, but sometimes I also mix up a combo of semi-sweet, dark, and bittersweet chocolate. YUM!!!!
Give my recipe a try. I think you’ll LOVE it! 🙂
ULTRA-MOIST BANANA BREAD
- 8 ounces cream cheese (YES, cream chese!) 🙂
- 1 stick unsalted butter
- 1 cup dark brown sugar
- 1 egg
- 1 cup mashed bananas (about 3 small or 2 medium bananas)
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup walnut pieces
- 1 cup semi-sweet chocolate chips
- 1 cup raisins
*Note: The photos below show a doubled recipe, which makes 1 medium and 2 small loaves. A single recipe makes 2 small loaves of bread.
1. Mash the bananas.
I like letting the bananas ripen to the point where the skin is spotty, like the ones pictured below. You can’t really tell by the picture, but these bananas are a bit large. I doubled my recipe and only used three of these bananas. The other three bananas I’ll freeze for smoothies later. 🙂
Mash the bananas with a fork. A rough mash will do.
2. Cream the butter and cream cheese.
Place the butter and cream cheese into the mixing bowl.
Mix until creamy.
3. Mix in the brown sugar.
4. Mix in the wet ingredients.
Add the eggs.
Add the mashed bananas.
Add the vanilla extract.
Mix until combined.
5. Mix in the dry ingredients.
Add the flour.
Add the salt.
Add the baking powder.
Add the baking soda.
Mix until combined.
6. Fold in your optional ingredients (chopped nuts, chocolate chips, raisins).
Place the nuts into a ziplock bag then wrap the bag inside a clean kitchen towel (in case the bag breaks). My daughter used a small kitchen mallet to pound the nuts into small pieces.
Fold the nuts (and any other optional ingredients) into the batter.
7. It’s time to bake up the yummilicious goodness!
Spray the loaf pans with non-stick cooking spray. I used the one for baking.
Fill each pan about half full. A single recipe makes about two small loaves. I doubled this recipe, making two small loaves and one medium loaf, filling each pan a little more than half full. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the middle comes out clean (a few crumbs sticking to the toothpick are okay).
8. Invert the cooled banana bread onto a wire cooling rack. Let it cool at room temperature then slice, serve and enjoy!