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! 🙂




  • 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!





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  1. Angela Chargualaf says:

    My banana bread came out almost like bread pudding. Is it suppose to be that way. It was very good. Maybe I didn’t cook it long enough. 50 min is how long I baked it.

  2. Felice says:

    Hi, Annie: I tried your recipe and it turned out great! Indeed, it is very moist!

  3. Julie says:

    Hi Annie, just wanted to let you know that my whole family loves your banana bread recipe, we’re looking forward in trying your other recipes. Thanks

  4. Moa says:

    I love your recipes, easy to make and my family thinks I’m a good cook, but I just follow your recipe. Love your carrot and guava cakes, also your banana cake, but my cake comes out a little flat, it rises and looks great out of the oven but when I take it out, it deflates and its a little to dense, what do you think I am doing wrong? over mixing? not enough flower? I even make sure to leave it in the oven for require time, thanks.

  5. AMY TAFOYA says:

    Hello Annie ! I tried your Ultra Moist Banana Bread recipe & it is the BEST ! Tks for sharing your recipes..they are simple & very easy to follow.
    -Amy Tafoya

  6. Liz says:

    Hafa Adai Annie, I will try making yur BB recipe, for I didn’t know that we can put cream cheez in it. for when I make banana bread sometimes its dry. Thx for this recipe. liz Hudson –Guam, Yona—– Oct.19,2013

  7. Joan Umphrey says:

    Looks so moist and delicious.

  8. Margaret Aguon says:

    Hi Annie, my name is Margaret Aguon from Guam. I am looking at your recipes in baking and I would like to try making it; but, my question is about the measurements for the baking powder & soda. Since you’re in Colorado and I am here on Guam would I have to adjust the measurement for the powder/soda?

    • Hafa Adai, Margaret! You don’t need to adjust the amounts for baking soda and powder for baking on Guam. Just use what’s called for in my recipe and it should turn out fine. Let me know how it turned out for you. 🙂

  9. maria camacho says:

    I am going to try making this within a month
    Love moist bread

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