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–+ servings

Best Moist Banana Bread

A delightful treat blending the sweetness of ripe bananas with a moist, tender crumb, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 210 kcal

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.

Notes

Store covered on the counter for up to 2 days, or refrigerate for longer storage. For freezing, wrap in foil then in a ziplock bag. Thaw at room temperature.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 13g
Keyword Baking, Banana Bread, Comfort Food, Homemade Banana Bread, Moist Banana Bread
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