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Moist Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Best Moist Banana Bread Recipe delivers a rich, tender, and flavorful loaf that is perfectly sweet with ripe bananas and a hint of warm spices. Featuring a blend of all-purpose flour and oat flour for added texture and nutrition, it includes optional toasted nuts for crunch. Made with sour cream for extra moisture, this banana bread is ideal for breakfast, a snack, or dessert and is easy to slice and share.

Ingredients

Scale

Banana Bread Batter

  • 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 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon cloves (optional)

Optional Toppings

  • 1/2 to 3/4 cup toasted pecans or walnuts, chopped

Instructions

  1. Preheat and prepare pan. Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line with parchment paper for easy removal of the bread after baking.
  2. Toast nuts (optional). If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet. Toast in the oven at 350 degrees F for 5-7 minutes, stirring every 2 minutes until fragrant. Remove and set aside to cool.
  3. Cream butter and sugars. In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar and cream together by beating for about 2 minutes until fluffy, scraping sides and bottom of the bowl as needed.
  4. Add eggs and vanilla. Beat in the eggs one at a time, then add the vanilla extract. Mix until fully incorporated, scraping the bowl as necessary.
  5. Mash bananas and add. In a small bowl, mash about 2 1/2 very ripe bananas until smooth, measuring about 1 cup. Stir the mashed banana into the butter mixture until combined.
  6. Prepare dry ingredients. Add the all-purpose flour to the bowl but do not stir yet. Blend the old fashioned oats in a blender or food processor until a powder consistency is reached and add the oat flour to the bowl.
  7. Combine baking soda, powder, salt, and spices. Using a small spoon, mix the baking soda, baking powder, kosher salt, and optional cinnamon, nutmeg, and cloves into the flour mixture, breaking up any clumps.
  8. Mix dry ingredients into wet. Stir the dry ingredients into the wet banana mixture until just incorporated, making sure to scrape the sides and bottom of the bowl for even mixing.
  9. Add sour cream and nuts. Fold the sour cream gently into the batter. If using, fold the toasted nuts into the batter now, reserving some nuts to optionally sprinkle on top.
  10. Pour batter and bake. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350 degrees F for 65 minutes, checking doneness by inserting a toothpick into the center; it should come out clean with no wet batter. The bread should be golden brown on top and pulling away slightly from the pan edges.
  11. Cool and serve. Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. Enjoy warm with butter if desired.
  12. Storage advice. Store covered at room temperature for up to 2 days. Refrigerate leftovers and freeze the loaf wrapped in foil and sealed in a ziplock bag for longer storage. Thaw on the counter and toast slices to refresh.

Notes

  • You can increase the mashed banana amount to 2 cups (18 ounces) for a denser, more moist banana bread without changing other ingredients; however, this may produce a gummy texture.
  • If you do not have oats, replace the oat flour with 1/2 cup all-purpose flour in the recipe.
  • For easy slicing, lining the loaf pan with parchment paper is recommended.
  • Use very ripe bananas for best flavor and moisture.
  • Check baking time early and often; every oven bakes differently, and undercooked banana bread is a disappointment.
  • Adding nuts to the top before baking adds a nice crunchy texture.

Nutrition

  • Serving Size: 1 slice (1/12th loaf)
  • Calories: 230 kcal
  • Sugar: 15 g
  • Sodium: 210 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Find it online: https://lemonoven.com/moist-banana-bread-recipe/