Description
This Best Moist Banana Bread Recipe yields a flavorful, tender loaf packed with ripe bananas, with optional warming spices and toasted nuts for extra texture and taste. The bread achieves a perfect moist crumb thanks to the addition of sour cream and a blend of all-purpose flour and oat flour. Easy to prepare and perfect for breakfast or a comforting snack.
Ingredients
Scale
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 and 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 to 3/4 cup toasted pecans or walnuts, optional
Optional Spices
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F. Prepare a 9×5 inch loaf pan by spraying it with nonstick spray or lining it with parchment paper for easy removal of the banana bread after baking.
- Toast Nuts (Optional): If using nuts, spread 1/2 to 3/4 cup chopped walnuts or pecans on a dry baking sheet. Bake in the oven at 350 degrees for 5-7 minutes, stirring every 2 minutes until fragrant. Remove and set aside to cool.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown sugar and granulated sugar and beat together for about 2 minutes until the mixture is fluffy, scraping down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until well incorporated, scraping the bowl again.
- Mash Bananas: In a small bowl, mash about 2 and 1/2 very ripe bananas until you have 1 cup of mashed banana. Add this to the butter mixture and stir to combine.
- Add Dry Ingredients: Add the all-purpose flour directly into the wet mixture but do not stir yet. Separately, blend the oats into a fine powder and add to the bowl without mixing.
- Mix Baking Agents and Spices: Using a small spoon, stir together the baking soda, baking powder, and kosher salt into the flour and oat mixture to avoid clumps. If desired, add cinnamon, nutmeg, and cloves now.
- Combine Wet and Dry Ingredients: Stir the dry ingredients into the wet banana mixture until just combined, making sure to scrape the sides and bottom.
- Fold in Sour Cream and Nuts: Finally fold in the sour cream until well incorporated. If using, fold in the toasted nuts into the batter, reserving some to sprinkle on top if desired.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake: Bake at 350 degrees for 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs but no wet batter. The top should be golden brown and the loaf should pull away slightly from the sides.
- Cool and Serve: Remove from oven and cool on a wire rack for at least 20 minutes before slicing. Serve warm with butter if desired.
- Storage: Store covered at room temperature for up to 2 days or refrigerate for longer freshness. This banana bread also freezes well – wrap in foil and a ziplock bag to freeze, thaw on the counter, and toast before serving if desired.
Notes
- You can add up to 2 cups (18 ounces) of mashed banana instead of 1 cup; the bread will be denser but still tasty.
- If you don’t have oats, substitute 1/2 cup additional all-purpose flour instead of oat flour.
- Toasted nuts add great texture and flavor; save some to sprinkle on top before baking for a decorative touch.
- Using parchment paper makes removing the loaf easier and helps with clean slicing.
- Check baking time closely since ovens vary; use the toothpick test to avoid undercooking.
- Banana bread tastes best when slightly warm but stores well refrigerated or frozen for later enjoyment.
Nutrition
- Serving Size: 1 slice (approx. 1/12th loaf)
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
