Super Moist Banana Bread Recipe

Few things are as comforting as a warm slice of banana bread, especially when it’s soft, moist, and packed with flavor. This classic recipe makes use of overripe bananas to deliver a rich, naturally sweet taste, and it’s easy to whip up with pantry staples. Whether you’re baking for breakfast, dessert, or a midday snack, this banana bread hits the spot every time.

Ingredients List

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• ½ cup sour cream (or Greek yogurt for a lighter option)
• Optional: ½ cup chopped walnuts or chocolate chips

Step-by-Step Instructions/Method

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, beat the melted butter and brown sugar until well combined. Add the eggs and vanilla extract, mixing until smooth.

Step 4: Stir in the mashed bananas and sour cream until well incorporated.

Step 5: Gradually fold in the dry ingredients using a spatula. Be careful not to overmix—just stir until no flour streaks remain.

Step 6: If using, gently fold in chopped walnuts or chocolate chips.

Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 9: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes

Servings

Makes: 1 loaf (approximately 10 slices)

Nutritional Information (Per Slice)

• Calories: 240
• Carbohydrates: 35g
• Protein: 3g
• Fat: 10g
• Fiber: 1g
• Sugar: 18g

Storage Instructions

• Store banana bread in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week for extended freshness.
• To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Pairings/Suggestions

• Drink Pairing: Enjoy with a hot cup of coffee, chai tea, or a glass of cold milk.
• Toppings: Spread with a bit of butter, cream cheese, or peanut butter for an extra treat.
• Occasions: Great for brunch, holiday breakfasts, or an afternoon snack.

Seasonal Relevance

“This banana bread is perfect year-round but especially comforting during the fall and winter months when you’re craving something warm and cozy.”

Conclusion:

This super moist banana bread recipe is a reliable, crowd-pleasing classic that’s both simple and satisfying. With the perfect balance of sweetness and softness, it’s sure to become a go-to in your baking rotation. Whether you enjoy it plain or jazzed up with nuts or chocolate chips, it’s a treat that never disappoints.

FAQs

Q1: Why is my banana bread dry?
A: Overbaking is the most common reason. Make sure to check for doneness with a toothpick and remove the bread from the oven as soon as it comes out clean or with a few moist crumbs.

Q2: Can I make this banana bread vegan?
A: Yes! Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based butter or oil, and swap sour cream for a non-dairy yogurt.

Q3: What’s the best way to ripen bananas quickly?
A: Place bananas in a 300°F (150°C) oven for 15–20 minutes until the peels turn black and the fruit softens. Let cool before using.