Moist Banana Bread

To enjoy a slice (or two) with my family, I made some alterations to the recipe. I used 100% whole wheat flour, 1/2 cup Splenda mix, nonfat sugar-free vanilla yogurt instead of sour cream, and Best Life instead of butter for baking. Following Naples’ review, I added a teaspoon of baking powder and lemon juice. When all three of my bananas were ripe, I mashed them instead of slicing. The result was the moistest banana bread I’ve ever made using whole wheat flour. YUM! Thank you for sharing your recipe, which allowed my tweaks to succeed!

  • Beyond this earth. Whoa. Delicate and rich—a beautiful bread. I followed my usual routine of reading reviews and heeded Naples34102’s advice, which recommended using soft, but not melted, butter and adding a teaspoon of lemon juice. I believe this will help prevent the browning of bananas that some people have experienced. Admittedly, my bread just came out of the oven thirty minutes ago, but I couldn’t wait to try it. Whoa. It is excellent! I understand why people devour the whole loaf at once! For my colleagues who dislike nuts, I left half of the bread plain and dusted the other half with nuts. This is sure to be a huge hit! I also used light sour cream.


  • Half a cup of shortening
  • half a cup of white sugar
  • two eggs
  • 1 cup of bananas, mashed (3–4)
  • One teaspoon baking powder and half a teaspoon salt
  • One tsp baking soda
  • two cups of flour
  • Half a cup of sour cream
  • one-fourth cup milk
  • One tsp vanilla


  1. Cream shortening; gradually add sugar; stir in eggs and banana.

2 Sift the dry ingredients in a another bowl and stir them into the creamed mixture.

3 After that, whisk in the vanilla, sour cream, and milk until well blended.

4 Grease Pour batter into one bundt pan or two bread pans, and bake at 350°F for one hour, or until done.


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