Best Moist Banana Bread
A delightful banana bread recipe that transforms ripe bananas into a moist and flavorful treat, perfect for breakfast, snacks, or dessert.
Ingredients
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
- 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)
Instructions
Preparation
- Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray, or line with parchment paper for easy removal.
- If you plan to add nuts, toast them now on a dry baking sheet at 350 for 5-7 minutes. Stir every 2 minutes until they are fragrant. Set aside to cool.
Mixing Ingredients
- In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown sugar and granulated sugar. Cream together for about 2 minutes until fluffy.
- Add the eggs and vanilla extract. Beat well to incorporate, making sure to scrape the sides of the bowl.
- Use a fork or potato masher to mash 2 and 1/2 ripe bananas until you have about 1 cup. Add this to the butter mixture and stir until combined.
- In the same bowl, add the all-purpose flour, but don’t stir just yet. Blend the old-fashioned oats into a powder, then add to the bowl without stirring.
- Stir in the baking soda, baking powder, and kosher salt gently with a small spoon to avoid clumps.
- If desired, add cinnamon, nutmeg, and cloves to enhance the flavor. Stir the dry and wet ingredients together until fully combined, scraping the sides and bottom of the bowl as needed.
- Fold in the sour cream and, if using, the toasted nuts into the batter.
Baking
- Pour the batter into the prepared pan and smooth out the top. Bake for 55-65 minutes, checking with a toothpick inserted in the center. It should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 20 minutes before transferring to a cooling rack.
Notes
Enjoy your banana bread warm, sliced, and spread with a pat of butter. It’s also delicious on its own or with a drizzle of honey or a sprinkle of powdered sugar. For storage, keep covered on the counter for up to 2 days or freeze for longer preservation.