Moist Banana Bread Recipe
Moist Banana Bread Recipe yields a tender, fragrant loaf that melts in your mouth with each slice. Perfect for any occasion.
Ingredients
- 1½ cups all-purpose flour spooned & leveled—King Arthur works great
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional, but adds warmth
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar for extra moisture
- 2 large eggs room temperature
- ⅓ cup melted unsalted butter or coconut oil for a mild twist
- 1 teaspoon pure vanilla extract Nielsen-Massey is my go-to
- 3 medium overripe bananas mashed (about 1¼ cups; look for lots of brown speckles)
- ¼ cup sour cream or plain Greek yogurt for extra tenderness
- ½ cup mix-ins chopped walnuts, pecans, or chocolate chips—your call
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- In a large bowl, whisk flour, baking soda, salt, and cinnamon until evenly mixed.
- In another bowl, whisk melted butter with both sugars until smooth. Add eggs one at a time, stirring gently after each addition. Mix in vanilla.
- Fold in mashed bananas and sour cream, being careful not to overmix. Pour wet mixture into dry ingredients, fold gently, and add mix-ins.
- Transfer the batter to the prepared pan, smooth the top, and tap the pan on the counter to remove air bubbles. Bake for 50-60 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
For longer storage, wrap the banana bread tightly and store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze slices for up to 3 months. Serve warm or toasted for a delicious treat.
Nutrition
Calories: 250kcal
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