Perfect Moist Banana Bread

Desserts

Why This Recipe Works

Overripe bananas add natural sweetness and moisture, while melted butter and sour cream create a tender crumb. Minimal mixing keeps the bread soft and fluffy perfect for breakfast, snacks, or gifting.

Ingredients

Dry Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup (80 g) sour cream or plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 3 very ripe bananas, mashed (about 1 1/2 cups)

Optional Add-Ins

  • 1/2 cup chopped walnuts or chocolate chips

Equipment

  • 9×5-inch loaf pan (greased and lined with parchment)
  • Mixing bowls
  • Whisk and rubber spatula
  • Oven preheated to 350°F (175°C)

Instructions

1. Combine dry ingredients
Whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.

2. Mix wet ingredients
In a large bowl whisk melted butter with granulated and brown sugars until smooth. Add eggs one at a time, mixing until combined. Stir in sour cream and vanilla, then fold in mashed bananas.

3. Bring batter together
Add dry ingredients to the wet mixture and fold gently until just combined. Do not overmix. Fold in walnuts or chocolate chips if using.

4. Bake
Pour batter into the prepared loaf pan and smooth the top. Bake 50–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil during the last 10–15 minutes if browning too quickly.

5. Cool and serve
Cool in the pan for 10–15 minutes, then lift out and cool completely before slicing.

Key Tips for a Moist, Tender Loaf

  • Use very ripe, heavily speckled bananas for strongest flavor and moisture.
  • Measure flour correctly (spoon & level or weigh).
  • Avoid overmixing after adding flour.
  • Let loaf cool completely so the crumb sets properly.

Variations

  • Banana Chocolate Chip: Fold in 3/4 cup chocolate chips.
  • Banana Walnut Spice: Add 1/2 cup toasted walnuts + 1/2 teaspoon nutmeg.
  • Lemon Banana: Add 1 tablespoon lemon zest and use Greek yogurt.

Storage

  • Room temperature: Airtight up to 3 days.
  • Refrigerator: Up to 5 days.
  • Freezer: Freeze whole or slices up to 3 months; thaw overnight in fridge.

FAQ

Can I use whole wheat flour?
Yes. replace up to half the flour. Add 1 tbsp extra liquid if needed.

Can I reduce the sugar?
Yes, reduce granulated sugar by up to 25% with good results.

Why did my loaf sink in the center?
Usually from underbaking or too much leavening. Check doneness earlier next time.

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