The Best Moist Banana Bread Recipe
There’s something irresistibly comforting about the aroma of freshly baked banana bread wafting through your kitchen. Every time I make this recipe, I feel a sense of nostalgia wash over me, transporting me back to my grandmother’s kitchen, where she would bake batch after batch of this tender, golden loaf. As a little girl, I’d sit on the counter, eagerly waiting for the first warm slice, spread with a generous pat of butter. Each bite was a warm hug that wrapped itself around my heart.
Today, I’m excited to share my Best Moist Banana Bread Recipe, perfect for cozy mornings or an afternoon snack. This delightful loaf is not only easy to whip up but also incredibly moist, making it a favorite in our home. It’s the perfect way to repurpose overripe bananas into something truly special. So grab your favorite cozy blanket and a warm mug of tea—this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Moist and Tender: This banana bread is known for its melt-in-your-mouth texture that will leave everyone begging for more.
- Simple Ingredients: With basic pantry staples, you can easily create this scrumptious loaf any day of the week.
- Perfectly Sweet: The blend of brown and granulated sugars offers just the right amount of sweetness that neither overwhelms nor falls flat.
- Customizable: Add your favorite nuts or spices to make this recipe your own, creating endless variations of this comforting classic.
- Freezer Friendly: Make a double batch and freeze for indulgent treats later—just thaw and toast for an instant cozy moment!
What You’ll Need
Gather These Simple 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)
How to Make Best Moist Banana Bread Recipe
Let’s make it together! Here’s how you can create this scrumptious loaf step by step:
Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
If you plan to add nuts, toast them now so they have time to cool. Spread 1/2 to 3/4 cup chopped nuts (I recommend walnuts or pecans) on a dry baking sheet. Bake at 350°F for 5-7 minutes, stirring every 2 minutes until they become fragrant. Set aside to cool.
In a large bowl or stand mixer, beat the softened butter until smooth, scraping the sides of the bowl as needed. Add 1/2 cup brown sugar and 1/2 cup granulated sugar, and cream together for about 2 minutes until fluffy.
Add 2 eggs and 2 teaspoons of vanilla extract. Beat well until fully incorporated, scraping down the sides again.
In another bowl, mash about 2 and 1/2 ripe bananas with a fork or potato masher until they measure roughly 1 cup. Add the mashed banana to the butter mixture and mix well.
Next, add 1 cup of all-purpose flour to the bowl but resist the urge to stir just yet. Blend 1/2 cup of old-fashioned oats in a blender or food processor until they form a powder (it can be a bit gritty). Add the oat flour to the bowl without stirring.
Use a small spoon to stir in 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour, ensuring there are no clumps.
At this point, if you’re using them, add 1/4 teaspoon cinnamon and 1/8 teaspoon each of nutmeg and cloves. These spices aren’t mandatory but add a delightful warmth to your banana bread.
Stir the dry ingredients into the wet ingredients, mixing gently until just incorporated. Be sure to scrape down the sides and bottom of the bowl thoroughly.
Lastly, fold in 1/2 cup of sour cream until combined. If you’re adding nuts, fold them in now, saving a few to sprinkle on top if you’d like.
Pour the batter into your prepared pan and smooth out the top with a spatula.
Bake at 350°F for 55-65 minutes. Remember, every oven is different; check a few times. For the perfect moist banana bread, rely on the toothpick test—insert it deeply into the center; it should come out clean, with just a few moist crumbs clinging.
Once baked, let the bread cool in the pan for about 20 minutes on a cooling rack. Then, carefully lift it out using the parchment paper to cool completely before slicing. Do yourself a favor and enjoy a warm slice with butter—it’s a moment of pure bliss!
Store covered on the counter for up to 2 days. If by some miracle you have leftovers, consider refrigerating them or wrapping the loaf tightly and freezing for future enjoyment.
Variations & Creative Twists
- Chocolate Chip Delight: Fold in a cup of semi-sweet chocolate chips for a rich, indulgent flavor that pairs perfectly with banana.
- Zesty Lemon: Add a teaspoon of lemon zest to brighten the loaf, creating a refreshing contrast with the sweetness.
- Apple-Cinnamon Fusion: Mix in 1/2 cup of finely chopped apples and a touch more cinnamon for a delightful fall-inspired twist.
- Caramel Swirl: Swirl in some caramel sauce into the batter before baking for a gooey, sweet surprise in every bite.
Chef Emma’s Helpful Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be—look for ones with lots of brown spots!
- Make Ahead: Banana bread actually improves in flavor after a day. Consider making it ahead of time for a gathering or quick breakfast.
- Slicing Tips: For perfect slices, let the bread cool completely before cutting. Use a serrated knife to ensure clean edges.
- Freezing Method: Wrap slices or the whole loaf tightly in foil, then place in a ziplock bag and freeze. To thaw, leave it in the sealed bag on the counter.
Nutrition Information per Serving
- Serving Size: 1 slice (1/12 of the loaf)
- Calories: 210
- Carbohydrates: 30g
- Sugar: 12g
- Fat: 8g
- Protein: 3g
- Sodium: 180mg
Frequently Asked Questions
Can I make this ahead? Absolutely! Banana bread tastes even better the next day.
Can I use different ingredients? Yes! Feel free to experiment with different nuts or spices based on your preference.
How do I store leftovers? Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
How long does it last? This delicious loaf can last up to 4 days at room temperature or up to 3 months frozen.
Wrapping It Up
This Best Moist Banana Bread Recipe is a true gem that brings cozy warmth and delicious flavors into your home. It’s perfect for any time of the day and makes a wonderful way to enjoy those overripe bananas sitting on your counter. So, don’t wait! Save this recipe to your baking board for an easy and delightful treat when you’re in need of a cozy moment. Happy baking!
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Best Moist Banana Bread Recipe
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightfully moist and tender banana bread, perfect for cozy mornings or an afternoon snack.
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 (about 2.5 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)
Instructions
- Preheat your oven to 350°F and spray a 9×5 inch loaf pan with nonstick spray.
- If using nuts, toast them on a baking sheet for 5-7 minutes until fragrant and set aside to cool.
- In a large bowl, beat the softened butter until smooth; add the sugars and cream together for 2 minutes.
- Add eggs and vanilla extract, beating until well combined.
- Mash bananas in a separate bowl and add to the butter mixture; mix well.
- Add flour, oat flour, baking soda, baking powder, and salt, mixing gently until combined.
- If using, add spices and gently fold in sour cream and nuts (if desired).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, using the toothpick test to check doneness.
- Cool in the pan for 20 minutes, then remove to cool completely before slicing.
Notes
For best results, use overripe bananas. Banana bread improves in flavor after a day, making it ideal for making ahead.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread, moist banana bread, easy baking