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Moist Banana Bread

A deliciously moist banana bread made with ripe bananas and optional chocolate chips or nuts, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup half and half mixed with 1 Tbsp lemon juice Let sit for 5 minutes
  • 2 sticks butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 3 medium ripe bananas, mashed (about 1 cup) Mash in a small bowl
  • 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
Mix-ins (Optional)
  • 1 cup chocolate chips
  • 1 cup chopped nuts

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Spray two 9x5 inch loaf pans with non-stick cooking spray and set aside.
  2. In a small bowl, mix the half and half with lemon juice and set aside for 5 minutes.
  3. In a mixing bowl, cream together the softened butter and sugar for 3-4 minutes.
  4. Beat in eggs one at a time.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combining Ingredients
  1. Add the flour mixture to the butter mixture and mix on low until just combined.
  2. Stir in the mashed bananas, milk mixture, and vanilla extract until well blended.
  3. If desired, stir in the chocolate chips or chopped nuts.
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 for at least 15 minutes before running a knife around the edge and removing from pans.
  4. Allow to cool completely before slicing.

Notes

Store banana bread at room temperature for up to 3 days wrapped in plastic wrap or in an airtight container. For longer storage, freeze slices for 2-3 months.