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Easy Moist Banana Bread

This Easy Moist Banana Bread is a comforting, crowd-pleasing loaf made with simple pantry ingredients, ensuring a moist crumb every time.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 pieces very ripe bananas about 1 1/2 cups mashed; the riper, the sweeter and more aromatic.
  • 1/2 cup unsalted butter, melted and slightly cooled or use coconut oil for a dairy-free swap.
  • 3/4 cup brown sugar light or dark; can reduce to 1/2 cup for less sweetness or substitute coconut sugar.
  • 1 large egg room temperature.
  • 1/4 cup sour cream or plain yogurt for extra moisture; can swap with applesauce for a healthier option.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour or 1:1 gluten-free flour for gluten-free option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon optional; adds warmth, especially in cooler months.
  • 1/2 cup chopped walnuts or pecans optional; toast lightly for a nutty boost.
  • 1/2 cup chocolate chips or dried fruit optional; for a festive treat twist.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for effortless removal.
  2. Mash the bananas in a large bowl until mostly smooth with a few small lumps left for texture.
  3. Stir in the melted butter, brown sugar, and beaten egg. Add the sour cream and vanilla, and whisk until glossy and combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Fold the dry ingredients into the banana mixture with gentle strokes. Stop when just combined to keep the bread tender. Add nuts or chocolate chips now.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle extra nuts or a pinch of sugar on top.
Baking
  1. Bake for 50-60 minutes, rotating the pan halfway through. A toothpick inserted into the center should come out with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then lift it onto a wire rack to cool completely or serve warm.

Notes

For a denser loaf, fold in 1/3 cup oats. To make it a healthy option, replace half the flour with whole wheat. Store at room temperature wrapped in plastic for up to 3 days, in the refrigerator for a week, or freeze for up to 3 months.