Print

Easy Moist Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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