Banana bread is a classic treat that combines the sweetness of ripe bananas with a delightful, moist texture. It’s the perfect snack for breakfast, dessert, or anytime you need a quick pick-me-up. Our Best Moist Banana Bread Recipe ensures you get the perfect loaf, packed with flavor and a consistently tender crumb.
Why Make This Recipe
You might wonder why this banana bread recipe is the best one out there. The secret lies in the balance of ingredients and the methods used to prepare it. With the right amount of mashed ripe bananas, sour cream, and optional spices, this loaf not only taste delicious but also stays moist for days. Plus, it’s versatile—add nuts for crunch or enjoy it plain. Perfect for beginners and seasoned bakers alike, this banana bread will quickly become a household favorite!
How to Make Best Moist Banana Bread
Ingredients:
- 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 banana (about 9 ounces, or 2 and 1/2 medium bananas)
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup old fashioned oats (blended into a powder)
- 1 teaspoon baking soda
- 1 and 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)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray, or line it with parchment paper for easy removal.
- If you’re adding nuts, toast them now. Spread 1/2 to 3/4 cup chopped nuts on a dry baking sheet. Bake at 350°F for 5-7 minutes, stirring every 2 minutes until fragrant. Let cool.
- In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown and granulated sugars. Cream together for about 2 minutes until fluffy, scraping the sides of the bowl.
- Add the eggs and vanilla extract, then beat well until combined, ensuring you scrape down the sides.
- In a small bowl, mash about 2 and 1/2 very ripe bananas until you have about 1 cup. Fold this banana puree into the butter mixture until well combined.
- Add 1 cup flour to the bowl without mixing yet. Blend the old-fashioned oats in a blender or food processor until they turn into a powder. Add the oat flour to the bowl without stirring.
- Use a small spoon to mix in the baking soda, baking powder, and kosher salt with the flour to avoid clumps.
- If desired, add the optional spices: cinnamon, cloves, and nutmeg. Stir dry ingredients into the wet mixture until just combined.
- Don’t forget to fold in the sour cream. If using nuts, fold them into the batter now.
- Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F for 55-65 minutes. Check with a toothpick inserted into the center; it should come out clean or with moist crumbs.
- Allow the bread to cool in the pan for about 20 minutes, then transfer it to a cooling rack. Slice and enjoy warm, ideally with a pat of butter!
How to Serve Best Moist Banana Bread
This banana bread is delicious on its own, but you can also serve it with a spread of butter, peanut butter, or cream cheese. It also pairs well with a hot cup of coffee or tea!
How to Store Best Moist Banana Bread
To keep your banana bread fresh, store it covered on the counter for up to 2 days. If you have leftovers after that, refrigerate them. For longer storage, wrap the entire loaf in foil or slice it and wrap individual portions in plastic wrap, then freeze. Thaw in the sealed container, and toast slices for a warm treat.
Tips to Make Best Moist Banana Bread
- Use very ripe bananas for maximum sweetness and moisture.
- Don’t overmix the batter; mix until just combined for the best texture.
- Add more or less banana based on your preference, keeping the total around 1 cup for ideal moisture.
Variation
You can customize this banana bread by adding chocolate chips, dried fruits, or different nuts. Experiment with flavors to find your favorite version!
FAQs
How can I tell if my banana bread is done?
Use the toothpick test: insert a toothpick into the center of the bread. If it comes out without wet batter, it’s done. A few moist crumbs are okay.
Can I use frozen bananas for this recipe?
Yes! Thaw your frozen bananas and use them in the recipe just like fresh ones. They will mash easily once thawed.
Is it okay to leave out the nuts?
Absolutely! You can make this banana bread nut-free without any issue. The bread will still be delicious and moist.
Banana Bread
Ingredients
Wet Ingredients
- ½ cup butter (1 stick, softened) Softened butter for easier mixing.
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs Room temperature for best results.
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 9 ounces, or 2 and 1/2 medium bananas) Use very ripe bananas for maximum sweetness.
- ½ cup sour cream Add for moisture.
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup old fashioned oats (blended into a powder) Blend until a fine powder.
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon cinnamon (optional) For extra flavor.
- ⅛ teaspoon nutmeg (optional) For added warmth.
- ⅛ teaspoon cloves (optional) For additional spice.
Optional Add-ins
- ½ to ¾ cup toasted pecans or walnuts (optional) Toast before adding for better flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper.
- If using nuts, toast them on a dry baking sheet in the oven for 5-7 minutes until fragrant and let cool.
Mixing
- In a large bowl, beat the softened butter until smooth. Add brown and granulated sugars, cream together for about 2 minutes until fluffy.
- Add eggs and vanilla extract; beat until well combined.
- Mash the bananas until you have 1 cup. Fold the banana puree into the butter mixture until well combined.
- Add 1 cup of flour without mixing. Blend the oats into a powder and add to the bowl without stirring.
- Use a small spoon to mix baking soda, baking powder, and salt with the flour to avoid clumps.
- Add optional spices. Stir dry ingredients into the wet mixture until just combined.
- Fold in the sour cream and if using, chopped nuts.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 350°F for 55-65 minutes. Check with a toothpick; it should come out clean or with moist crumbs.
- Allow the bread to cool in the pan for 20 minutes, then transfer to a cooling rack.
Serving
- Slice and enjoy warm, ideally with a pat of butter.
