Description
This Best Moist Banana Bread Recipe delivers a tender, flavorful loaf packed with ripe bananas and a subtle blend of spices. Featuring a perfect balance of sweetness from brown and granulated sugars and a moist crumb thanks to sour cream and butter, this classic comfort food is easy to prepare and great for breakfast or snack time. Optional toasted nuts and warm spices add extra depth and texture, making it a delightful treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1/2 cup butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2.5 medium bananas)
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 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
Optional Ingredients
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 to 3/4 cup toasted pecans or walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes fluffy and well combined, ensuring a light texture in your bread. Then add the eggs and vanilla extract (if using) and beat until fully incorporated.
- Mix Bananas and Dry Ingredients: Stir in the mashed bananas to the wet mixture. Separately, combine the all-purpose flour, oat flour (powdered oats), baking soda, baking powder, salt, and optional spices (cinnamon, nutmeg, cloves). Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing.
- Add Sour Cream and Nuts: Mix in the sour cream to add moisture to the bread. Fold in the toasted pecans or walnuts if using, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve its moist texture.
Notes
- For best results, use ripe bananas with lots of brown spots as they provide the sweetest and most intense banana flavor.
- Blending old-fashioned oats into a powder adds fiber and a subtle nutty texture without graininess.
- Adjust the amount of nuts according to preference or omit for a nut-free version.
- Spices are optional but add warmth and depth to the flavor profile.
- Sour cream can be substituted with Greek yogurt for a slightly tangier taste and similar moisture.
- Store banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
