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–+ servings
Easy Banana Bread Recipe by Pineapple Paper Co.
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Banana Bread with Southern Cream

Quick and Easy Banana Bread that stays moist after baking! Adapted from After-School Banana Bread recipe from Magnolia Table. Add Banana Pudding Jackson Morgan Southern Cream for a unique twist on a simple recipe that everyone will love.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 slices

Ingredients

  • 1 stick (8 tbsp) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 4 tbsp Jackson Morgan Southern Cream, Banana Pudding flavor
  • 1 1/2 tsp vanilla (if not using Southern Cream)
  • 6 very ripe bananas
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2-3 tbsp granulated sugar (for topping)

Instructions

  • Preheat oven to 350 degrees. Spray a 8x8" pan with nonstick cooking spray.
  • Beat the butter, brown sugar, eggs, and Southern Cream (or vanilla) in a stand mixer with the paddle attachment or hand mixer until combined. Add all of the bananas and mix until combined.
  • Whisk the flour, baking soda, and salt in a small mixing bowl to combine. Add to the wet ingredients and mix until combined.
  • Pour mixture into the baking pan and top with the granulated sugar. Use as much or as little sugar as you'd like.
  • Bake until set and toothpick in the center comes out clean, about 45 minutes. Do NOT overbake. The banana bread will stay moist if you take it out of the over as soon as it's done.
  • Let cool slightly and cut into squares. Serve warm or let cool completely.
  • Leftovers can be stored (covered) at room temperature for 2 days.