why make this recipe
This Best Moist Banana Bread Recipe is a delightful treat that blends the sweetness of ripe bananas with a moist, tender crumb. It’s perfect for breakfast, an afternoon snack, or even dessert. The recipe is simple, uses common ingredients found in most kitchens, and is sure to impress both friends and family. Whether you’re using up overripe bananas or simply craving a comforting homemade treat, this banana bread is a reliable choice!
how to make Best Moist Banana Bread
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 & 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)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Directions :
Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line with parchment paper for easy lifting.
If you want to add nuts, toast them now. Spread chopped nuts (1/2 or 3/4 cup) on a dry baking sheet. Bake at 350 for 5-7 minutes, stirring every 2 minutes, until they smell fragrant. Set aside to cool.
In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar, and cream them together for about 2 minutes until fluffy. Don’t forget to scrape the sides of the bowl.
Add the eggs and vanilla to the butter and sugar mixture, and beat well.
In a small bowl, mash about 2 and 1/2 ripe bananas until you have about 1 cup. Add the mashed banana to the butter mixture and stir well to combine.
Add 1 cup of flour to the bowl, but don’t stir just yet. Blend the 1/2 cup of old fashioned oats in a blender or food processor until they become powder. Add this oat flour to the bowl but don’t mix.
Use a small spoon to mix 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour.
If you want to add spices, stir in 1/4 teaspoon cinnamon, and 1/8 teaspoon each of nutmeg and cloves at this point. These are optional, but they add great flavor.
Fold the dry ingredients into the wet ingredients until just incorporated, scraping the sides and bottom.
Don’t forget to fold in the 1/2 cup of sour cream. If you want to add nuts, include them now, or save some to sprinkle on top before baking.
Pour the batter into the prepared pan and smooth the top.
Bake at 350 for 55-65 minutes. Every oven is different, so check it with a toothpick inserted into the center. It should come out clean, or with very moist crumbs.
Allow the bread to cool for about 20 minutes on a cooling rack before slicing. If you’re feeling indulgent, enjoy a warm slice with butter!
Store the bread covered on the counter for up to 2 days. If you have leftovers, place them in the fridge.
For freezing, wrap an entire loaf in foil and then in a ziplock bag or slice it, individually wrapping portions. Thaw at room temperature and use a toaster for warmed slices.
how to serve Best Moist Banana Bread
Enjoy this banana bread sliced with a pat of butter or a drizzle of honey. It also pairs wonderfully with a cup of coffee or tea. You can even serve it fresh out of the oven for a cozy treat!
how to store Best Moist Banana Bread
Keep the banana bread covered at room temperature for up to two days. If you want to keep it longer, refrigerate it. For longer storage, slice and freeze in individual portions.
tips to make Best Moist Banana Bread
- Use very ripe bananas for the best flavor and moisture.
- Don’t over-mix the batter; stir until just combined to keep the bread light and fluffy.
- Feel free to customize with add-ins like chocolate chips or dried fruit.
variation (if any)
You can make this recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend. You can also adjust the sweeteners by using honey or maple syrup instead of sugar.
FAQs
1. Can I use frozen bananas?
Yes! Just thaw and mash them before using in the recipe. They work great in banana bread.
2. My banana bread turned out dense. What happened?
Overmixing the batter may cause dense bread. Try to mix just until combined next time.
3. How ripe should the bananas be?
Look for bananas with brown spots or even fully brown peels. The riper they are, the sweeter and moister your banana bread will be!
Best Moist Banana Bread
Ingredients
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
- 9 ounces mashed ripe banana (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)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Instructions
Preparation
- Preheat your oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick spray or line with parchment paper.
- If using nuts, toast them now on a dry baking sheet for 5-7 minutes until fragrant. Set aside to cool.
- In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar, and cream together for about 2 minutes until fluffy.
- Add the eggs and vanilla to the butter and sugar mixture, and beat well.
- In a small bowl, mash about 2 and 1/2 ripe bananas until you have about 1 cup. Add to the butter mixture and stir well to combine.
- Add 1 cup of flour to the bowl, but don't stir yet. Blend the 1/2 cup of oats into a powder and add this oat flour to the bowl.
- Use a small spoon to mix baking soda, baking powder, and kosher salt into the flour.
- If desired, stir in cinnamon, nutmeg, and cloves now.
- Fold the dry ingredients into the wet ingredients until just incorporated.
- Fold in the sour cream and any nuts if using.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake at 350 for 55-65 minutes, checking with a toothpick inserted into the center.
- Allow to cool for about 20 minutes on a cooling rack before slicing.