Easy Moist Banana Bread Recipe
Introduction
Banana bread is a classic comfort food that’s perfect for using up ripe bananas and filling your kitchen with a delightful aroma. This moist, flavorful loaf is easy to make and loved by all ages, making it a great choice for breakfast or a snack.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 to 4 ripe bananas (mashed, about 1¼ cups; anywhere from 1 to 1½ cups works)
- 3/4 cup granulated sugar (can use a combination of brown sugar and granulated sugar)
- 2 large eggs
- 6 tablespoons unsalted butter (melted and cooled)
- 1/3 cup sour cream (plain Greek yogurt can be used instead)
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. Spray an 8½ x 4½ inch loaf pan with nonstick cooking spray or grease and flour it. Alternatively, you can butter the pan and sprinkle with sugar or a mixture of sugar and cinnamon. Set aside.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
- Step 3: In a large bowl, mash the bananas using a potato masher, fork, or mixer. It’s fine to leave some small chunks for texture.
- Step 4: Whisk in the sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas until combined.
- Step 5: Add the flour mixture to the banana mixture and gently stir just until combined. Avoid overmixing. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the loaf with foil for the last 10 minutes of baking.
- Step 7: Let the bread cool on a rack inside the pan for 15 to 20 minutes. Then carefully invert the loaf pan to remove the bread and continue cooling on the rack for an hour or more before slicing and serving.
Tips & Variations
- Use overripe bananas with lots of brown spots for the best sweetness and flavor.
- Try adding 1/2 cup chopped nuts or chocolate chips for extra texture.
- Substitute Greek yogurt for sour cream to lighten the bread without sacrificing moisture.
- For a healthier twist, replace half the flour with whole wheat flour.
Storage
Store banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well once thawed and mashed. They often become extra soft, which helps create a moist banana bread.
How do I prevent my banana bread from drying out?
Be careful not to overbake; start checking for doneness around 50 minutes. Also, using sour cream or Greek yogurt adds moisture that keeps the bread tender.
PrintEasy Moist Banana Bread Recipe
A classic moist and flavorful banana bread made with ripe bananas, butter, and sour cream for a tender crumb. Perfect for breakfast or a snack, this easy recipe yields a soft, lightly sweetened loaf with a rich vanilla aroma.
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert/Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 to 4 ripe bananas, mashed (about 1 ¼ cups)
- 3/4 cup granulated sugar (or a mix of brown and granulated sugar)
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8½ x 4½ inch loaf pan with nonstick cooking spray, or butter and flour it. You can also butter the pan and sprinkle with sugar or a mix of sugar and cinnamon for a little extra flavor.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined and set aside.
- Mash Bananas: In a large bowl, mash 3 to 4 ripe bananas using a potato masher, fork, or mixer. It’s okay to leave small chunks for texture; the bananas need not be completely smooth.
- Combine Wet Ingredients: To the mashed bananas, add the sugar, eggs, melted and cooled butter, sour cream, and vanilla extract. Whisk well until fully incorporated.
- Add Dry Ingredients: Gently fold the flour mixture into the wet banana mixture just until combined. Do not overmix to keep the bread tender. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the loaf with foil for the last 10 minutes of baking.
- Cool and Serve: Remove the banana bread from the oven and let it cool in the pan on a wire rack for 15 to 20 minutes. Then invert the pan and carefully remove the loaf. Allow it to cool completely on the rack for at least an hour before slicing and serving.
Notes
- You can substitute plain Greek yogurt for sour cream to reduce fat content slightly.
- For extra flavor, consider adding 1/2 cup chopped walnuts or chocolate chips to the batter.
- Letting the banana bread cool fully before slicing ensures cleaner cuts and better texture.
- Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well.
- Bananas should be very ripe with brown spots for the best natural sweetness and moisture.
Keywords: banana bread, easy banana bread recipe, homemade banana bread, moist banana bread, quick bread
