I have been keeping this Super Moist Banana Bread recipe a secret for some time now. This banana bread is really the BEST I have ever made. It is so moist and flavorful or as Lenny likes to say it is “For Reals. Don’t tell anyone, but it is almost better than our banana chocolate chip banana bread. You will definitely want to add this recipe to your regular baked goods rotation.
This recipe has been updated as I am home during Covid 19 and reworking some old favorite recipes. Don’t worry it is still as good as it was before. In my opinion, it is even better. I am currently not using coconut oil in this recipe. I am giving you the option of using that but I have eliminated it, coconut oil not banana bread, from our diet. Lenny has genetically high cholesterol, and his doctor frowned at the fact that I cook with coconut oil. His thought was that real butter (in moderation) or olive oil would be a better choice. Bye-bye coconut oil. That being said if you have made this recipe using coconut oil and you like it, then go for it!
I use to use yogurt cheese as well for this recipe but it has become hard to find so now I am using cream cheese. Again, if you can find yogurt cheese, it works really well. Kind of use what you have on hand. At this time in life I keep tons of cream cheese around.
Another change to my original recipe is the addition of another banana to fancy things up. I started using an extra banana in my chocolate chip banana bread recipe and it completely changed things. Here I am adding a sliced banana to the top of the bread along with a sprinkle of sugar before baking. The sprinkle of sugar lightly carmelizes the banana giving it a pretty golden color. Besides the pretty color, it is so good! This banana bread recipe is extra moist and flavorful, a real banana bread game changer.
Super Moist Banana Bread
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter or coconut oil
1 cup of cream cheese or yogurt cheese – full fat
1 cup brown sugar
1 egg
3 medium-size bananas – 4 bananas if you want to fancy it up
2 teaspoons vanilla
How To:
Heat oven to 350.
Line a loaf pan, with parchment paper. I lightly butter the sides to prevent any sticking.
Sift the dry ingredients together in a large mixing bowl; set aside. I use a fine sieve as I do not own a sifter.
In a mixing bowl, beat the butter or coconut oil on medium speed, until soft; about 1 minute.
Add the cream cheese or yogurt cheese, and continue beating on medium speed, for 3 minutes.
Add the sugar, and mix at medium speed, until fluffy; 3 minutes.
Add 3 bananas and vanilla and mix for another minute.
Add the egg and mix for a minute.
Add the dry ingredients, mix on medium speed, until combined; about 2 minutes.
Pour into the loaf pan.
If adding the banana to the top – slice the 4th banana and lay on top of the batter. Lightly sprinkle the slices with a little sugar.
Bake for 55 – 65 minutes. Each oven is different, start checking at 45 minutes. You want the bread to be golden brown. A knife will come out clean when you slide it into the middle of the loaf.
Keep in mind if the banana slice is added to the top it will take a little longer – even up to 70 minutes.
Remove from the oven and let sit 20 minutes before slicing.
Serve.
Eat.
You make it sound so incredibly yummy. I have not tried coconut oil yet, but I have heard lotsa good things about it. It seems like the new health food that everyone is talking about. I’ve tried coconut butter though. They are so so so good! I suppose if you like coconut oil, you’ll like coconut butter too!
That banana bread looks heavenly–and the idea of having a faint coconut-ness to it? Swooooon! I’ve never used coconut oil, but I have heard many good things about it in moderation.
How gorgeous is that photo? Love it and I love a good, moist banana bread! YUM!
One cannot have enough banana bread recipes on file, especially when yogurt cheese and coconut oil are required ingredients. I started cooking with extra-virgin coconut oil three years and it has become my go-to fat for baking.
p.s. I agree with Kristen, that banana bread photo is stunning!
mmm looks so good!
i love making 101Cookbook’s Healthy Cookies with coconut oil:
http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html
My mom has started to use coconut oil instead of vegetable or olive oil when cooking, it’s good for the heart and also adds a great aroma. Especially delicious with white rice.
I’ve never tried making bread with yogurt cheese or even cream cheese for that matter. Interesting! Beautiful birds eye view photo up there!
Did you know that banana bread is one of my all time favorite foods? With a single thought of it (and your stellar pictures) I know exactly how this tastes and smells.
Wow-such gorgeous photos! Makes me want to dig in. We have coconut oil and use it on occasion for sauteing, but I haven’t baked with it yet! Now, I see that I need to start doing so. I also adore yogurt cheese. I’ve made it a few times, but haven’t seen it (or noticed it) commercially. I have to look for that!
Thanks for the shout out, this looks delicious!!!!
xoxo
dp
I had some coconut oil on hand, so I made some banana bread last night. I made a trio in three small loaf pans – plain, chocolate chip and pecan. I tried the plain banana bread for breakfast this morning and it was delicious. It had a hint of coconut and was incredibly moist. I’m about to try the chocolate chip and the pecan. I’ll let you know which is my favorite. I made the chocolate chip banana bread for my boys. They tried it this morning and it got rave reviews.
Since bananas vary so much in size, it’d be helpful if you said how much mashed banana in cup measurement (e.g. 1 cup, 2/3 cups. etc). Thanks, karen
Hello Karen, thank you for your feedback. You are absolutely right. Next time I make this bread I will measure they bananas. I just usually peel and toss into the batter. I will follow back when I make it next.
I would like to make this recipe but can’t find where to buy the coconut oil
Hi Maria,
I am not sure where you live; but, is there a Whole Foods in your town? I know they carry it as well as most health food stores. When I am in a pinch I order from Amazon – this is the one I like – http://astore.amazon.com/chezdenietlau-20/detail/B00014D37W – let me know if you have any other questions. You can always email me as well denise@chezus.com
WHat size loaf pan did you use? 9×5 or 8×4?
I made this with whole wheat pastry flour and it was wonderful! Haven’t enjoyed banana bread this moist since switching to whole grains, thought it was a thing of the past. Thank you!!! I usually double and make bars in a 9 x 13 pan for our big crew.
Hi! Your pics look gorgeous! I followed your recipe today and after being in for 50 min the bread not brown at all yet the knife came out clean. Any ideas on what could have went wrong? It’s tan in color.
Making this recipe tomorrow – cant wait ! I’m going to make banana nut muffins – any idea how the cooking time will differ if it’s muffins?? Thank you!!
HI Kelsey, have been thinking of making into muffins but have not had time to try that out yet. I usually bake muffins at 375 for about 20 minutes. I would check after 15 minutes, and then go up in time. Let me know how it turns out.
Amazing! Loved the recipe- It sure does not need the chocolate chips, nuts or cinnamon! Love it as is!! 🙂
Thanks Maria. We love these recipe .. truly the best we’ve put into our mouths! ~ Lenny
This recipe is simply amazing!!! I have made this banana bread so many times now and it has been a hit everytime!! So moist and deliciously yummy!! I’m glad u didn’t keep it a secret for too long as we love it!
Hello I was just clarifying that you used sour cream? And that 1 cup of it just seams so much? Lastly what’s the advantage of adding sour cream to it?
Yes, it is true the recipe calls for 1 cup. This is the best banana bread … Enjoy!
I have baked with coconut oil before, NO coconut taste at all. There are a few typos in your recipe: “2 bananas, medium sized one” What does this mean? What is a “knive”? I have a KNIFE, to “slide stick” into the…loaf. Better with more proof-reading. Thanks.
I tried this recipe and it has replaced my Starbucks banana bread copycat recipe as my go to Banana Bread. Thanks so much for sharing!
You are very welcome. It is our fave as well!!
That recipe is mega five-star awesome! Next time I’ll try it with yogurt cheese, but went with the lazier option of cream cheese this time. I baked it in a silicon loaf pan to cut out the messing around with parchment paper. Best banana bread in the world!
Holy wow. Yes, best banana bread EVER! I didn’t mix the cream cheese in well enough so I have a few cream cheese pieces scattered about but doesn’t affect the flavor or texture. Added some spices and vanilla and made them in muffin tins. I am passing this recipe along to friends. YUM!
I personally prefer my banana bread with cinnamon in it. I’ve never seen another recipe like my grandmother’s that has cinnamon in it and it just makes it SO MUCH BETTER!
Andrea, thanks for the tip, will have to try it with a little cinnamon next time I make this recipe. Thinking of making them into a muffin!
Thanks Denise! It is pretty amazing, isn’t it? I could eat the whole loaf in one sitting!!!
Thanks Sarah!! We love it too!!
I just wanted to thank you for the recipe.
You know how you have recipes in your “box” that you use but if another one comes along you are willing to toss aside the one you have always used? And then one day you find the one that you are never willing to toss aside. This is my banana bread recipe that I am never willing to toss. If anyone tells me about “the most amazing banana bread recipe” that they have I will nod politely and know that I have the best recipe.
Thanks for sharing!
HOLEYMOLEY! This was amazing! i was out of butter this morning so I decided to search coconut oil banana bread, and this came up! I’m in love! It didn’t even need a topping! (thank goodness since I was out of butter!) Never. Going. Back!
I know! I know! That is the best bread isn’t it? A loaf never lasts more then a day around here …. Denise was saying she is going to make a new squash version. Stay tuned! ~ Lenny
Oh wow! This is really great! I didn’t have yogurt cheese or cream cheese, so I used a cup of ricotta. It worked perfectly. I also added a tablespoon of vanilla for added aroma. So easy and so good…it is disappearing quickly. Thanks for the wonderful recipe. I’m sure that I’ll make this over and over again!
Hi Denise
I was just wondering if you had tried it without sugar? Bananas are sweet enough, I am sure it will do just fine. I am going to try it out tomorrow.
Cheers
Jen
Jen, I haven’t but that is a great idea. Let me know how it works. I am thinking I will give it a whirl as well.
Small problem. You said to mix all dry ingredients in a bowl and set aside. I did, and I included the brown sugar in the dry ingredients. (Is it not dry??) Then later you say to add the sugar to the mixing bowl separately until fluffy. I hope I didn’t screw this up!
Hi Courtney, I do not see this being a problem at all. Typically, sifting dry ingredients does not include sugar. I am sure it will still work out for you. Let me know. ~ Denise
its the best and super moist banana bread i’ve ever tasted, even my kids who’s not a fan of banana bread love it.. they ask for more… ♡♡♡
I made this yesterday and oh my…it was incredible. Super moist, super tasty. The sugar crisped up on top to give the loaf a chewy and crunchy outer coat, but a super banana-y and moist center. And unlike some recipes where you get that coconut oil after taste, you only got the coconut flavour mixed in with the banana, which made it even more amazing. Everyone has to try this recipe!
Shreena, so glad you liked this recipe, it is definitely a favorite around here. ~ Denise
I would like to make some loaf cakes/breads using coconut oil to serve toasted for breakfast. The bread in the photos looks too moist and crumbly to survive the toaster. How can I ensure a dense enough texture to slice and toast?
Hello Subrosa, thank you for the comment. You are absolutely correct that this recipe is ultra moist, and will not hold up in a toaster. It will hold up in a toaster oven or in the regular oven, but it will not get really brown as a piece of bread would. I often warm up slices in the oven, and top with a pat of butter. I am not sure of a recipe for banana bread that would hold up to being toasted in a toaster as they are normally a bit on the “flakey” side. You could try cutting some of the oil down, and upping the flour, though I have not tried this. Sorry I cannot be of more help.
What can I use instead of yogurt cheese as kids allergy to daily. Thanks
Hi Tina, To be honest with you, we are not sure what you could use to substitute for the dairy. What do you normally use? I have been playing with another bread recipe, and leaving dairy out by upping the coconut oil. Haven’t tried with this recipe yet, but I am using 3/4 cup of coconut oil and it has been coming out great. You could try that with this recipe as well. When I get back home next week, I will have to play around a bit as well.
I have made this twice with: 3 bananas, greek yogurt (as the yogurt cheese), 4 heaping tsp ground flax, cinnamon, clove, whole wheat flour, vanilla extract, half cup of honey instead of brown sugar, and about a a cup of whole oats….IT’S INCREDIBLE!!!
We LOVE getting messages like this. So glad you enjoyed the recipe. Cannot wait to try with your additions, sounds lovely. ~ Lenny
Mix coconut oil with a small amount of salt. Use it like butter. The flavor is unbelievable when mixed with certain kinds of jam especially rose petal jam!
Better the morning after. Last night I made this recipe after reading so many glowing comments. I wanted to experiment with coconut oil as a replacement for butter, also I am always in search of a new way to make banana bread. I substituted Neuchatel cheese instead of yogurt or cream cheese. I had just purchased a pack. The recipe went together easily and the scent of the coconut oil was delicious. I wish I could bottle the scent of this banana bread baking. It is intoxicating. I have never been able to resist trying my baking after it comes out of the oven. Initially I was a bit underwhelmed when I tasted the bread. When it came out of the oven there was a light, somewhat crispy crust surrounding the bread. The interior was moist and flavorful, but not as intensely rich as other comments described. Very good but not awesome. This morning I had to try a piece with my morning coffee. Something changed dramatically overnight. The dry crispy crust had softened and was now soft and moist. The interior of the cake was tender and the flavor seemed to become more pronounced. This bread is heavenly. I have been working at home, and sampling the bread all day. Only one slice remains and it will not last long, I will probably succumb to temptation and polish it off once I finish this comment. I may try it again with the addition of some cinnamon which I usually include in my banana bread. Chocolate bits would give it another dimension, but it is so good just as it is. The only reason I wlll not be baking this again soon is that I risk addiction, and I am trying hard to watch my weight. My advice let the bread stand overnight wrapped in foil. If you can resist.
Also this was the first time I lined my pan with parchment. Bread slid right out of the pan. Easy clean up, and I am trying to get away from non-stick.Great suggestion. Thank you Denise for this recipe, Its now in my file
of go to recipes. Regards, Bill
Can this be made without parchment paper?
HI Jessica! Most definitely – just oil the pan and sprinkle with some flour to prevent sticking. You can also use one of those baking sprays which I do when in a pinch!
I used a scale and weighed out 1.5 cups of flour (180 g), after baking for a little over an hour, the loaf was flat and looked very oily. Do you think I needed to add more flour?
That is very strange – did you add the baking powder and soda? Where are you located at? At times weather and altitude can effect baking. Let me know .. denise@chezus.com
I already made this twice and my family just eats it all up. So glad I found this recipe. This is my favorite banana bread recipe now. I haven’t used coconut oil with it though but I do add a 1/2 tsp vanilla extract on mine and bake it for an hour. It always comes out perfect. Thank you for posting this great banana bread recipe.
Super moist is on par. This is not a super sweet desert bread. It’s more of a breakfast bread. With honey and butter or ghee, it’s sweeter. I added a cup of pecans, yum! My new go to recipe for banana bread! Thank you!
Isn’t this a great recipe, Shauna. I have been letting bananas brown on purpose the past couple months, just to enjoy this recipe. I will have to try adding nuts sometime – thanks for the suggestion.
I’m confused lol. I read your article prior to reading the posted recipe and see where you experimented with coconut oil however, the actual recipe does not show coconut oil??
HI Mary Lynn – thanks for reaching out. You can use either coconut oil or butter depending on your personal preference. 🙂