Description
This Best Moist Banana Bread recipe delivers a tender, flavorful loaf packed with ripe banana goodness and a perfect crumb texture. Enhanced with a blend of brown and granulated sugars, a touch of sour cream for moistness, and optional warm spices and toasted nuts, this classic banana bread is easy to make and ideal for breakfast, snack, or dessert.
Ingredients
Scale
Banana Bread Batter
- 1/2 cup butter (1 stick), softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 and 1/2 medium bananas, 9 ounces)
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup old fashioned oats, blended into powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
Optional Add-ins
- 1/2 to 3/4 cup toasted pecans or walnuts
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal of the banana bread after baking.
- Toast Nuts (Optional): If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet. Bake at 350°F for 5-7 minutes, stirring every 2 minutes, until fragrant. Remove and let cool.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown sugar and granulated sugar and beat together for about 2 minutes until fluffy, scraping down the sides of the bowl.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing well and scraping the bowl.
- Mash Bananas: In a small bowl, mash about 2 and 1/2 very ripe bananas using a fork or potato masher until you have 1 cup of mashed banana. Add to the butter mixture and stir to incorporate.
- Add Flour and Oats: To the wet mixture, add 1 cup of all-purpose flour but do not stir yet. Blend the old fashioned oats in a blender or food processor until powdered and add it to the bowl without stirring.
- Mix Dry Ingredients: Use a small spoon to stir together 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour mixture, breaking any clumps.
- Add Spices (Optional): Stir in 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves if using.
- Combine Wet and Dry Ingredients: Stir the dry ingredients into the wet ingredients until just incorporated, making sure to scrape the sides and bottom of the bowl gently.
- Fold in Sour Cream and Nuts: Fold in 1/2 cup sour cream to add moisture. If using, fold in the toasted nuts now but save some to sprinkle on top if desired.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake Banana Bread: Bake in the preheated oven at 350°F for 55-65 minutes. Check doneness by inserting a toothpick deeply into the center; it should come out clean or with moist crumbs but no wet batter. The top should be nicely browned and the bread pulling slightly from the sides of the pan.
- Cool and Serve: Let the banana bread cool on a cooling rack for at least 20 minutes before slicing. Serve warm with butter if desired.
- Storage: Store the bread covered at room temperature for up to 2 days or refrigerate longer. Freeze whole or sliced banana bread wrapped in foil and sealed in a ziplock bag for easy thawing and future enjoyment.
Notes
- Adjust banana quantity slightly without impacting moistness—1 cup mashed banana is ideal.
- Use parchment paper in the loaf pan for easy removal and slicing.
- Toast nuts before adding them to enhance flavor and crunch.
- Optional spices add warmth but are not necessary for a delicious banana bread.
- Test doneness with a toothpick inserted into the center; slightly moist crumbs are okay.
- Banana bread stores well refrigerated and freezes beautifully for convenient make-ahead treats.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
