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Moist Banana Bread

A warm, fragrant, and comforting banana bread recipe that delivers moist, tender slices perfect for breakfast or dessert.
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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
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Swap half for whole wheat for a heartier loaf.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional; toast lightly for a deeper aroma.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Coconut oil is a fine substitute for a dairy-free version.
  • 3/4 cup brown sugar, packed Use maple syrup for a more complex sweetness; reduce other liquids slightly.
  • 2 large eggs Room temperature.
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas mashed About 1 1/2 cups; the riper the bananas, the more flavor.
  • 1/2 cup sour cream or Greek yogurt For a lighter version, use applesauce.
Optional Ingredients
  • 1/2 cup chopped walnuts or chocolate chips For an indulgent dessert twist, use dark chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Mixing
  1. In a large mixing bowl, whisk melted butter and brown sugar until smooth.
  2. Add eggs one at a time, whisking until fully combined, then stir in vanilla.
  3. Fold in mashed bananas and sour cream.
  4. Gently fold the dry ingredients into the wet mixture until just combined. If using walnuts or chocolate chips, fold them in now.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cooling
  1. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor. Do not overmix, and let the loaf cool fully for perfect slices. For storage, keep it wrapped in plastic wrap or an airtight container for up to 7 days.