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 now.
Things I have changed? I am not using coconut oil in this recipe. I am giving you the option of using but I have eliminated 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. 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, 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. Currently I have been keeping extra cream cheese in the fridge as it has been a hot commodity in our area.
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 was a game changer. Now, 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!
- Loaf Pan
- Parchment Paper
- 4 bananas is optional but go for the 4th as a topping for the bread. The flavor is even better and the loaf of bread is ultra moist.
- Sift the dry ingredients as it helps make the bread a bit lighter and not over dense.
- Vanilla, most banana bread recipes do not use vanilla but this flavoring helps the banana flavor stand out.
Recipe: Super Moist Banana Bread
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, yogurt cheese or sour cream (if in a pinch) – full fat – do not use low or fat free
1 cup brown sugar
3 medium-size bananas – 4 bananas if you want to fancy it up
2 teaspoons vanilla
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.