Even though this delicious comfort food would be wonderful year round, for some reason every time the cool fall and winter days roll around I suddenly begin to crave banana bread. I suppose it is due to spending more time indoors and not minding the warmth from the stove. Regardless, my craving has begun, and I thought this would be a great opportunity to share this Super Moist Banana Bread Recipe with you all.
This is actually my girlfriend’s recipe. She has been making it for years, but I decided, with her approval, to present it to you here on my website. It is a little different than the banana bread my Grandma used to make when I was a kid, but it is equally delicious and, sorry Grandma, even more moist.
First thing I want to cover, in case you aren’t aware, is that your bananas need to be over ripe. Which is something I think is really awesome. Most things that we forget about or don’t eat fast enough have to be thrown out, but not bananas! Anytime you look over at those once yellow potassium filled fruits (actually they are a fruit, herb, and a berry) in dismay at the brown and black spots, do not shed a tear…Make Banana Bread!
If you do not wait till your bananas are overly ripened your banana bread will not come out well at all. This is a crucial step. They won’t look pretty on the inside either, but just believe, it will taste great in the end.
I am really picky about fruit and vegetables. They pretty much have to be perfect for me to eat. Which I realize is probably some side effect of growing up in America, but nevertheless, that’s how it is. Any blemishes, browning, or squishiness grosses me out. So, this is the one exception to the rule.
- 2 1/2 Over Ripened Bananas (1 cup smashed)
- 8 oz pkg Neufchatel Cheese (a softer, lower fat cream cheese substitute)
- 1/4 Cup Butter
- 1 Cup Sugar
- 2 1/4 Cups Flour
- 2 Eggs
- 1 1/2 Baking Powder
- 1/2 Tsp Baking Soda
Putting it all Together
This is pretty straight forward.
- Mix the sugar, the neufchatel cheese, and butter until well blended
- Then mix in the eggs and bananas
- Pre-mix the flour, baking powder, and baking soda
- Then mix into the wet batter until it is all moist
- Grease a bread pan with Crisco and lightly coat with flour
- Pour in finished batter
- Pre Heat oven to 350 degrees
- Bake for 1 hour. Check with toothpick. If batter sticks cooks for 10 more minutes, and check with toothpick again.
Enjoy Your Super Moist Banana Bread
This banana bread is so moist and wonderfully tasty. Not overly sweet, just perfect. My favorite way to eat it is to cut a slice, at least an inch thick and put some butter on it. Make sure the slice is warm and then the butter just melts into it and creates a magical combination of flavor!
Keep any leftovers in the refrigerator. Heat and serve later, or eat it cold. Whatever makes you happy! It is so great to have this recipe in your repertoire for anytime you don’t eat your bananas in a timely fashion. If you always gobble up your bananas while they are still perfect, just make sure to set 3 aside a several days before you plan to make your banana bread.
On a side note, you can also add 1 cup of chopped nuts to this recipe if you want. Personally I like the smooth, dense texture of the bread without the little interruption of nuts. But if you are a nut lover, go ahead and go nuts!
Spicing it Up
What? Spicy Banana Bread? Well, that is the point of this website, so I thought I would offer a suggestion for those crazy people like me that just like to make everything spicy.
My suggestion here would be to use a Spicy Sugar Powder and sprinkle it on top of your slice with the melted butter. I actually have the perfect product for this in my cabinet right now. Terana Habanero Seasoning Mix. I was disappointed when I got this because it was so sweet, but turns out is a great way to add some spice to desserts and breads.
Another option, that I haven’t tried yet, would be to add finely minced hot peppers to the batter prior to baking. Which may change the flavor slightly. However, if you just added the seeds of a hot pepper, it shouldn’t have too much affect on the taste and you would just be adding the spicy part of the pepper.
You could also add a hot pepper dust/powder, that doesn’t contain sugar, directly to the batter. You can check out some varieties of Volcano Dust found in my Hot Sauce Shop. This is a great way to add spice to many foods without changing the flavor of your food much at all, if any.
I will have to experiment with these ideas a little, but at least you have a starting point for some ways to give some heat (and healthy capsaicin) to your banana bread.
I can’t wait for you to enjoy this super moist banana bread recipe in your own home. I would love to hear from you. If you have any questions, comments, or suggestions please feel free to leave a comment below, or reach out through the contact form in the main menu.