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Moist Banana Bread

A soft, sweet banana bread that's easy to make, perfect for snacks, breakfast, or dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 24 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup half and half mixed with 1 Tbsp lemon juice
  • 2 sticks butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 cup mashed ripe bananas (about 3 medium bananas) Mashed in a small bowl with a fork until mushy
  • 1 tsp vanilla extract
Dry Ingredients
  • 2-1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
Add-ins
  • 1 cup chocolate chips
  • 1 cup chopped nuts

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Spray two 8x4 inch loaf pans with non-stick cooking spray and set aside.
  3. Mix 1 Tbsp lemon juice in your half cup measure, then fill with half and half. Set aside for 5 minutes.
Mixing
  1. In a mixer, cream butter and sugar for 3-4 minutes.
  2. Beat in the eggs one at a time.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Add the flour mixture to the butter mixture and mix on low until just combined.
  5. Add the mashed bananas, milk mixture, and vanilla to the batter and mix well.
  6. Stir in chocolate chips and/or nuts if using.
Baking
  1. Pour the batter evenly into the two prepared loaf pans.
  2. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pans for at least 15 minutes before removing.
  4. Let cool completely, then slice and enjoy!

Notes

For a lighter option, serve with plain Greek yogurt. Store in an airtight container for 2-3 days at room temperature or up to a week in the fridge. To freeze, wrap in plastic wrap and foil, or slice with parchment in between and freeze.