Tag Archive for Banana

Ultra-Moist Banana Bread

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

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Ingredients:

  • 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
  Optional:
  • 1 cup walnut pieces
  • 1 cup semi-sweet chocolate chips
  • 1 cup raisins

Directions:

*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. 🙂

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Mash the bananas with a fork.  A rough mash will do.

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2.  Cream the butter and cream cheese.

Place the butter and cream cheese into the mixing bowl.

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Mix until creamy.

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3.  Mix in the brown sugar.

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4.  Mix in the wet ingredients.

Add the eggs.

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Add the mashed bananas.

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Add the vanilla extract.

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Mix until combined.

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5.  Mix in the dry ingredients.

Add the flour.

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Add the salt.

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Add the baking powder.

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Add the baking soda.

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Mix until combined.

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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.

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Fold the nuts (and any other optional ingredients) into the batter.

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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.

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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).

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8.  Invert the cooled banana bread onto a wire cooling rack.  Let it cool at room temperature then slice, serve and enjoy!

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