Super moist banana bread

Super moist banana bread
With the addition of my little angel, we decided to jump onto the mass grocery super store bandwagon and get a membership at BJ’s.  My deciding factor was the introduction of organic fruit to the produce department and their 2lb’s of organic bananas for only $1.59.  Needless to say I have a freezer filled with bananas! so enters one of my fav’s…..super moist banana bread.


2 1/2 cups flour
2 ripe bananas smashed
2 eggs
1/2 cup cream cheese
3/4 cup butter and olive oil mix
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
1 cup sugar
3/4 cup brown sugar

4 mini loaf pans (greased)


Preheat oven to 350
(TIP: for extra moist bread, don’t over cook)

1. In a medium bowl, sift flour, baking soda, baking powder and salt. Whisk together

2. In a large bowl using a mixer, beat cream cheese and butter and olive oil mix until well mixed.  Add sugar and eggs beating well.

3. Turn mixer on low and add the mashed bananas and vanilla extract.

4. Add the flour mix, mixing well but not over beating.

5. Pour the mix into to the mini loaf pans and bake for 30 minutes.

6. Remove the pans from the oven and let them cool on a wire cooling rack.

Serve with lots of butter



  1. February 4, 2015 / 5:34 am

    Banana bread must be in the air….for the past two weeks I've made banana bread. Although great and my family loves it, I'm gonna try your recipe…the cream cheese got my attention, lol! Thanks for sharing!

  2. February 4, 2015 / 11:15 am

    Banana bread would make a nice treat during this cold weather. Thanks for sharing your recipe that includes cream cheese.

  3. February 4, 2015 / 11:56 am

    My mother has been baking banana bread like mad lately! Ill have to show her this recipe 🙂

  4. Kristin
    February 4, 2015 / 3:46 pm

    Thanks for the recipe. Sounds delicious. This may be a silly question but…what is butter and olive oil mix? Is it something that you can purchase or is it a combination of equal parts of butter and olive oil?

    • February 4, 2015 / 8:10 pm

      It's equal parts butter and olive oil

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