Description
This Best Moist Banana Bread Recipe delivers a perfectly tender and flavorful loaf, featuring ripe bananas, a hint of warm spices, and a tender crumb thanks to the addition of sour cream and oat flour. Toasted nuts add a delightful crunch, making this banana bread an excellent choice for breakfast, snack, or dessert.
Ingredients
Scale
- 1/2 cup butter (1 stick), softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 2 and 1/2 medium bananas, 9 ounces)
- 1/2 cup sour cream
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 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
- 1/4 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 the oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal after baking.
- If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet. Bake for 5-7 minutes at 350°F, stirring every 2 minutes until fragrant. Remove and let cool.
- In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar, then beat for about 2 minutes until fluffy, scraping down the bowl as needed.
- Beat in 2 large eggs and 2 teaspoons vanilla extract until fully incorporated, scraping the bowl sides as needed.
- In a separate bowl, mash 2 and 1/2 very ripe bananas until smooth, yielding about 1 cup. Add mashed bananas to the butter mixture and stir to combine.
- Add 1 cup all-purpose flour to the bowl but do not mix yet. Blend 1/2 cup old fashioned oats into a powder and add to the bowl without stirring.
- Using a small spoon, stir 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour and oat mixture, breaking up clumps. Add optional spices: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves if desired.
- Stir the dry ingredients into the wet banana mixture until just incorporated, scraping the sides and bottom of the bowl to ensure even mixing.
- Gently fold in 1/2 cup sour cream until evenly distributed. If using, fold in the cooled toasted nuts, reserving some to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan, smoothing the top evenly. Optionally sprinkle remaining nuts on top. Bake at 350°F for 55-65 minutes. Test doneness by inserting a toothpick deeply into the center; it should come out clean or with moist crumbs but no wet batter.
- Allow the bread to cool on a cooling rack for at least 20 minutes before slicing. Serve warm with butter for the best experience.
- Store banana bread covered at room temperature for up to 2 days, or refrigerate for longer freshness. This bread freezes well; wrap loaf or slices in foil and a ziplock bag. Thaw at room temperature and toast slices if desired before serving.
Notes
- Banana bread is best when made with overripe bananas.
- Feel free to add chocolate chips for extra sweetness.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Moist Banana Bread, Banana Bread Recipe, Easy Banana Bread