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moist Banana Bread Recipe

moist Banana Bread Recipe
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★★★★★

5.2 from 29 reviews

This moist banana bread recipe combines ripe bananas, oats, sour cream, and a blend of spices to create a flavorful and tender loaf. With optional toasted nuts for crunch, this easy-to-make banana bread is perfect for breakfast, snacks, or dessert. The combination of brown and granulated sugar adds just the right sweetness, while the sour cream ensures a moist crumb, making it a classic comfort food that everyone will love.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup butter (1 stick, softened)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana (9 ounces, about 2 and 1/2 medium bananas)
  • 1/2 cup sour cream

Dry Ingredients

  • 1/2 cup old fashioned oats (blended into a powder)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon cloves (optional)

Sugars

  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar

Optional Additions

  • 1/2 to 3/4 cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper to ensure easy removal of the banana bread after baking.
  2. Toast Nuts (Optional): If using nuts, toast 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet in the oven for 5-7 minutes, stirring every 2 minutes until fragrant. Let cool.
  3. Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add both the brown sugar and granulated sugar, and beat for about 2 minutes until the mixture is fluffy and well combined, scraping the bowl sides as needed.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated and the mixture is smooth.
  5. Prepare Bananas: Mash about 2 and 1/2 very ripe bananas using a fork or potato masher until you have about 1 cup of mashed banana. Add this to the wet mixture and stir to combine.
  6. Add Flour (Do Not Stir Yet): Add 1 cup of all-purpose flour to the bowl but don’t mix yet.
  7. Prepare Oat Flour: Blend 1/2 cup old fashioned oats in a blender or food processor until they become a powdery oat flour. Add this to the bowl with the flour but do not stir.
  8. Add Leavening and Salt: Stir 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour mixture with a small spoon to ensure even distribution and no clumps.
  9. Add Spices (Optional): If desired, add 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves. These spices add warmth but can be omitted.
  10. Combine Dry and Wet Ingredients: Stir the dry ingredients into the wet ingredients gently until everything is just incorporated, scraping the sides and bottom of the bowl thoroughly.
  11. Fold in Sour Cream: Carefully fold in 1/2 cup sour cream to add moisture and richness to the batter.
  12. Add Nuts (Optional): Fold in the cooled toasted nuts now if you wish. You can also reserve some nuts to sprinkle on top before baking.
  13. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  14. Bake: Bake in the preheated oven for 55-65 minutes. Check doneness by inserting a toothpick into the center of the bread (preferably within the crack on top). It should come out clean or with moist crumbs but no wet batter. The top should be golden brown and the bread should slightly pull away from the pan sides.
  15. Cool: Let the banana bread cool on a wire rack for at least 20 minutes before slicing to allow it to set properly and avoid crumbling.
  16. Store: Store covered at room temperature for up to 2 days. For longer storage, refrigerate or freeze wrapped tightly in foil and a zip-top bag, thawing at room temperature when ready to eat.

Notes

  • Using parchment paper in the loaf pan makes it easier to lift out banana bread for clean slicing.
  • Adjust the amount of bananas slightly without affecting moisture — 1 cup mashed banana is ideal.
  • Toasted nuts add flavor and crunch but are optional.
  • Check the bread frequently after 50 minutes as oven temps vary.
  • Cool bread well before slicing to maintain shape.
  • Banana bread freezes well; toast slices after thawing for best texture.
  • Optional spices add warmth and depth but can be omitted for a simpler flavor.

Nutrition

Keywords: banana bread, moist banana bread, homemade banana bread, easy banana bread recipe, baked banana bread, nut banana bread, cinnamon banana bread

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