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Moist Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 73 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Best Moist Banana Bread recipe delivers a tender, flavorful loaf packed with ripe bananas, a hint of warm spices, and optional toasted nuts for a delightful crunch. Made with a combination of all-purpose flour and oat flour for added texture, this banana bread is wonderfully moist thanks to sour cream, and easy to prepare in a standard oven. Perfect for breakfast, snacks, or dessert, it’s a classic comfort bake that’s simple yet delicious.

Ingredients

Scale

Main 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, 9 ounces, about 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 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup sour cream

Optional Spices

  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves

Optional Nuts

  • 1/2 to 3/4 cup toasted pecans or walnuts

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper to make it easy to lift the bread out after baking.
  2. Toast Nuts: If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet. Bake at 350 degrees Fahrenheit for 5-7 minutes, stirring every 2 minutes, until fragrant. Remove and let cool.
  3. Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add 1/2 cup brown sugar and 1/2 cup granulated sugar and cream together for about 2 minutes until fluffy, scraping the bowl sides regularly.
  4. Add Eggs and Vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until fully incorporated, scraping the sides of the bowl.
  5. Mash Bananas: In a small bowl, mash about 2 and 1/2 very ripe bananas to yield 1 cup mashed banana. Add the mashed banana to the butter mixture and stir to combine.
  6. Combine Dry Ingredients: Add 1 cup all-purpose flour to the mixture but do not stir yet. Blend 1/2 cup old fashioned oats in a blender or food processor until turned into powder, then add to the bowl without stirring. Stir 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the dry mixture to prevent clumps. Optionally add 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.
  7. Mix Wet and Dry: Stir the dry ingredients into the wet banana mixture until just incorporated, scraping the sides and bottom of the bowl.
  8. Add Sour Cream and Nuts: Fold in 1/2 cup sour cream. If using nuts, fold in the toasted pecans or walnuts now, reserving some to sprinkle on top if desired.
  9. Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake at 350 degrees Fahrenheit for 65 minutes. Check doneness by inserting a toothpick into the center; it should come out with no wet batter but can have moist crumbs.
  10. Cool and Serve: Let the banana bread cool on a cooling rack for at least 20 minutes before slicing. Enjoy warm with butter for best flavor.
  11. Storage Tips: Store the bread covered at room temperature for up to 2 days or refrigerate if kept longer. Freeze wrapped in foil and ziplock bag either whole or sliced and thaw at room temperature before serving.

Notes

  • You can increase the mashed banana up to 2 cups without changing other ingredients, though the bread will be denser and more gummy.
  • If you don’t have oats or prefer not to use them, substitute the 1/2 cup oat flour with an additional 1/2 cup all-purpose flour.
  • Sprinkling reserved nuts on top before baking adds a nice crunchy texture.
  • Use very ripe bananas for the best banana flavor and moisture.
  • Check the bread with a toothpick toward the end of baking to prevent undercooking, as oven temperatures vary.
  • Wrapping and freezing banana bread is a great way to keep it fresh; toast slices after thawing to revive texture.

Nutrition

  • Serving Size: 1 slice (1/12th of loaf)
  • Calories: 220 kcal
  • Sugar: 14 g
  • Sodium: 180 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Find it online: https://skilletjoy.com/moist-banana-bread-recipe/