moistest banana bread recipe

Written ByJenny Smyth Posted on
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The Best moistest banana bread recipe

I’ve been making this moistest banana bread recipe for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make and requires only a few ingredients.

I love how the ripe bananas add natural sweetness and moisture to the bread, making it perfect for a quick breakfast or snack. My kids adore it when I serve it warm, fresh from the oven, with a pat of butter melting on top.

It’s also a great way to use up overripe bananas that might otherwise go to waste. Plus, the recipe is so versatile – you can easily make muffins or even a cake using the same batter.

I’ve found that this recipe is a staple in our household, and I’m sure it will be in yours too once you try it out.

Moistest Banana Bread

Moistest Banana Bread

4.9 from 1443 votes

This banana bread is incredibly moist and tender thanks to a combination of very ripe bananas, melted butter, and a touch of sour cream. It has a rich banana flavor with a perfectly soft crumb that stays fresh for days.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Banana Bread

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/3 cup sour cream, at room temperature
1 1/2 cups mashed very ripe bananas (about 3 large bananas)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, then dust with a little flour, tapping out the excess.
3In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.
4Set this dry mixture aside.
5In a separate large bowl, whisk the melted butter with both sugars until smooth and well combined.
6Whisk in the eggs one at a time, then add the vanilla and sour cream, mixing until the batter is smooth and glossy.
7Gently fold the mashed bananas into the wet mixture using a rubber spatula until just incorporated.
8Pour the wet ingredients into the dry ingredients and fold together with the spatula until no streaks of flour remain; do not overmix, as a few small lumps are fine.
9Pour the batter into the prepared loaf pan and spread it evenly.
10Bake for 50 to 60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
11Let the bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
12The bread will be very tender when warm, so allow it to cool fully for clean slices.

🔧Equipment

9×5 inch loaf pan
Large mixing bowl
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For the moistest texture, use very ripe bananas with plenty of brown spots. If you do not have sour cream, plain full-fat yogurt works as a substitute. Store leftover bread wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.

Watch Video Of How Moistest Banana Bread Works

To keep this banana bread fresh, wrap it tightly in plastic wrap once it has cooled completely. You can store it at room temperature for up to three days, or refrigerate it for a week.

If you want to enjoy it later, slice the bread and freeze the pieces in a zip top bag for up to three months. To reheat, just pop a slice in the microwave for 15 seconds or warm it in a toaster oven.

This banana bread is a great choice for any occasion because it is easy to make and pleases almost everyone. I serve it at family gatherings with a pat of butter or a drizzle of honey, and it always disappears fast.

It also works well for brunches, potlucks, or as a homemade gift for neighbors and friends. I hope you try this recipe and see how simple it is to get the moistest banana bread every time.

❓ Frequently Asked Questions About Moistest Banana Bread

1. Why is my banana bread dry?

Dry banana bread usually happens when you use bananas that are not ripe enough or when you overmix the batter. Make sure your bananas have lots of brown spots and are soft to the touch. Mix the dry ingredients with the wet ingredients just until combined, and stop as soon as you see no more flour streaks.

2. Can I use frozen bananas for this recipe?

Yes, frozen bananas work great. Thaw them completely at room temperature, then drain off any extra liquid before mashing. The thawed bananas will be very soft and even sweeter, which helps keep the bread moist.

3. How do I make this banana bread even more moist?

Add a tablespoon of sour cream or plain yogurt to the batter. You can also replace one of the eggs with an extra mashed banana. Another tip is to brush the top of the warm bread with a little melted butter after it comes out of the oven.

4. Can I add nuts or chocolate chips without changing the texture?

Yes, you can fold in up to a cup of chopped walnuts, pecans, or chocolate chips. Gently fold them in at the end so you do not overmix. The bread will still be moist, but the add ins will give it a nice crunch or extra sweetness.

5. How should I store banana bread to keep it moist?

Wrap the cooled banana bread tightly in plastic wrap or aluminum foil, then put it in an airtight container. Store it at room temperature for up to three days. For longer storage, wrap it in plastic and then foil, and freeze it for up to three months.

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