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Best Moist Banana Bread

A delicious and easy-to-make banana bread recipe that results in a wonderfully moist loaf, perfect for breakfast or snacks.
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Best Moist Banana Bread
Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 200 kcal

Ingredients
  

Main ingredients

  • 1/2 cup butter (1 stick, softened) Use unsalted butter for added richness.
  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana (about 2 and 1/2 medium bananas) Use overripe bananas for best flavor.
  • 1 cup all-purpose flour (spooned and leveled) Can substitute with whole wheat flour for a healthier option.
  • 1/2 cup old fashioned oats (blended into a powder) Blend oats until they form a powder.
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup sour cream Contributes to the moist texture.
  • 1/4 teaspoon cinnamon (optional) Add warmth and flavor.
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon cloves (optional)
  • 1/2 to 3/4 cup toasted pecans or walnuts (optional) Toast nuts for enhanced flavor.

Instructions
 

Preparation

  • Preheat your oven to 350 degrees F and prepare a 9x5 inch loaf pan with nonstick spray or parchment paper.
  • If using nuts, toast them in the oven for 5-7 minutes until fragrant, stirring every 2 minutes. Allow to cool.
  • In a large bowl or stand mixer, beat the softened butter until smooth, then add brown and granulated sugar, creaming together for about 2 minutes until fluffy.
  • Add eggs and vanilla extract, beating until well incorporated.
  • In a small bowl, mash the ripe bananas until you have about 1 cup, then stir this mixture into the butter mixture until well mixed.
  • Add flour to the bowl but do not stir yet. Blend the oats until they form a powder, then add to the bowl.
  • Stir the baking soda, baking powder, and kosher salt into the flour to avoid clumps.
  • Add optional spices, then stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Fold in the sour cream and any toasted nuts if using.

Baking

  • Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, checking with a toothpick for doneness.
  • Allow to cool on a cooling rack for at least 20 minutes before slicing.

Notes

Serve banana bread plain, with butter, or cream cheese. Store leftovers covered on the counter for up to 2 days. For longer storage, wrap in foil and place in a ziplock bag in the freezer.