Moist Banana Bread Recipe

This moist banana bread delivers a tender, fluffy crumb packed with rich banana flavor, perfect for breakfast or snacks. Ripe bananas ensure natural sweetness and unbeatable moisture that stays fresh for days.​

Why You’ll Love This Recipe

Bakers rave about the buttery edges and soft center from combining ripe bananas with sour cream for extra tenderness. A touch of cinnamon adds warmth without overpowering the fruit. One loaf uses 3-4 overripe bananas, turning kitchen scraps into a crowd-pleasing treat.​

This recipe works for muffins too, and freezes beautifully for quick grabs. Readers call it their go-to for its foolproof results and simple steps.

Ingredients

For one 9×5-inch loaf (12 slices):

• 3-4 very ripe bananas (1 1/2 to 2 cups mashed, about medium-large size)
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar (or mix with brown sugar for deeper flavor)
• 2 large eggs, room temperature
• 1/4 cup sour cream or plain Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Optional add-ins: 1/2 cup chopped walnuts, chocolate chips, or raisins

Nutrition per slice (approximate): 220 calories, 10g fat, 30g carbs, 3g protein.​

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.

1. Mash bananas with a fork until smooth with some chunks, like applesauce consistency. Set aside.​
2. In a large bowl, cream softened butter and sugar until light and fluffy, about 2 minutes with a hand mixer.
3. Beat in eggs one at a time, then mix in sour cream, vanilla, and mashed bananas until combined.
4. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
5. Gently fold dry ingredients into wet mixture until just combined; do not overmix. Fold in add-ins if using.
6. Pour batter into prepared pan. Bake 55-65 minutes, until a toothpick inserted in center comes out clean or with moist crumbs. If browning too fast, tent with foil after 40 minutes.​
7. Cool in pan 10 minutes, then transfer to wire rack. Slice once fully cooled.

Pro Tip: Internal temperature of 195-200°F confirms doneness for maximum moisture.​

Expert Tips for Perfect Banana Bread

Use overripe bananas with brown spots; they convert starches to sugars for better flavor and texture. Ripen green ones fast: Bake at 300°F for 15-20 minutes until peels darken.​

Measure flour by spooning into cup and leveling; packing makes dry bread. Room-temperature eggs prevent curdling. Underbake slightly for extra moistness; it firms as it cools.

Common Issue	Quick Fix
Dry loaf	Add extra 1/4 cup sour cream or yogurt​
Dense texture	Mix gently, stop when flour disappears
Sunken middle	Check doneness early, avoid overripe black bananas​
Gummy bottom	Drain thawed frozen bananas

Storage and Freezing

Store at room temperature in an airtight container up to 4 days. Refrigerate for a week, or freeze slices wrapped in plastic and foil for 3 months. Thaw overnight or microwave 20 seconds.​

Variations

• Chocolate Chip: Stir in 3/4 cup semisweet chips.
• Nutty: Add toasted walnuts or pecans for crunch.
• Healthy Twist: Swap half flour for whole wheat, reduce sugar with ripe bananas, or add 1 Tbsp flaxseed.
• Vegan: Use plant-based butter, flax eggs (1 Tbsp flax + 3 Tbsp water per egg), and almond milk yogurt.
• Muffins: Fill liners 3/4 full, bake at 375°F for 20-25 minutes (makes 12).​

Frequently Asked Questions

How do I ripen bananas quickly?
Place in a paper bag with an apple at room temp for 24 hours, or oven-bake as noted.​

Can I use frozen bananas?
Yes, thaw completely, drain excess liquid, and mash. Perfect for planned bakes.​

Why is my bread dry?
Likely too much flour or overbaked. Weigh ingredients next time: 190g flour.​

Gluten-free option?
Use 1:1 gluten-free flour blend; add 1/4 tsp xanthan gum if not included.

No sour cream?
Substitute plain yogurt, buttermilk, or extra mashed banana (1/4 cup).​

Best pan size?
9×5 for standard loaf; 8×4 for taller, denser one. Glass or metal both work.​

Enjoy warm slices with butter or cream cheese. Share your results below!​

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