Best Moist Banana Bread Recipe

Why You’ll Love This Recipe

If you've ever struggled to find the perfect banana bread, this recipe will put those worries to rest. The addition of sour cream is the secret to achieving that incredible moisture, while the blend of oats and flour ensures the bread is soft and light. It's not dense or heavy, making each slice irresistible. Plus, the option to add toasted nuts brings in an extra crunch that complements the softness of the bread beautifully. This is a straightforward recipe that yields impressive results!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup butter, 1 stick, softened

• ½ cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup mashed ripe banana (about 2 and ½ medium bananas)

• 1 cup all-purpose flour, spooned and leveled

• ½ cup old-fashioned oats, blended into a powder

• 1 teaspoon baking soda

• 1 & ½ teaspoons baking powder

• ¾ teaspoon kosher salt

• ½ cup sour cream

• ¼ teaspoon cinnamon (optional)

• ⅛ teaspoon nutmeg (optional)

• ⅛ teaspoon cloves (optional)

• ½ to ¾ cup toasted pecans or walnuts (optional)

Directions

1. Preheat your 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.

2. If you're adding nuts, toast them now: spread ½ to ¾ cup chopped walnuts or pecans on a baking sheet and bake at 350°F for 5-7 minutes, stirring every 2 minutes. Once fragrant and golden, remove from the oven and set aside to cool.

3. In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown and white sugar, and cream together for about 2 minutes, until light and fluffy.

4. Add the eggs and vanilla extract, beating until fully incorporated.

5. Mash the bananas with a fork or potato masher until you have about 1 cup of mashed banana. Add this to the butter mixture and stir to combine.

6. In a separate blender or food processor, pulse the oats until they turn into a powder. Add this to the bowl with the flour, baking soda, baking powder, salt, and optional spices (cinnamon, nutmeg, cloves). Stir until just combined.

7. Fold in the sour cream and, if desired, the toasted nuts.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake at 350°F for 55-65 minutes. Test for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with moist crumbs (but no wet batter), the bread is done.

10. Allow the banana bread to cool for at least 20 minutes before slicing.

Servings and Timing

• Servings: 12

• Prep time: 15 minutes

• Cook time: 55-65 minutes

• Total time: 1 hour 10 minutes

Variations

• Nut-Free: Omit the toasted nuts for a simple, nut-free version of this banana bread.

• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend, ensuring it’s a 1:1 replacement.

• Vegan: Use a non-dairy butter substitute and replace eggs with flax eggs or a banana egg replacement.

Storage/Reheating

• Room temperature: Store your banana bread covered on the counter for up to 2 days.

• Refrigeration: If there are any leftovers after 2 days, store them in the fridge for up to a week.

• Freezing: Banana bread freezes wonderfully. Wrap an entire loaf in foil, then in a ziplock bag, and freeze. To thaw, leave it in the sealed bag at room temperature. For individual slices, wrap each one separately and freeze. Reheat in a toaster for a warm treat.

FAQs

1. Why is my banana bread so dense?

Banana bread can become dense if you use too much banana or overmix the batter. Make sure you measure the banana correctly and stir gently when combining the dry ingredients.

2. Can I use frozen bananas for banana bread?

Yes, you can! Just be sure to thaw them before mashing and using them in the recipe.

3. How can I make banana bread fluffier?

Use room-temperature butter and eggs, and don’t overmix the batter. The oats help create a lighter texture, so make sure to blend them into a fine powder.

4. Can I leave out the sour cream?

Sour cream is key to the moisture in this recipe, but if you don’t have any, you can substitute it with plain yogurt or buttermilk.

5. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work perfectly for this recipe. Just ensure to scrape the sides of the bowl occasionally.

6. Should I mash the bananas before measuring?

Yes, mash your bananas first to get an accurate measurement of 1 cup. If you measure first, the amount will be inconsistent.

7. How do I know when the banana bread is done?

Use the toothpick test: insert a toothpick into the center of the loaf, and if it comes out clean or with a few moist crumbs, it’s ready.

8. Can I make mini banana bread loaves?

Yes, you can! Just adjust the baking time to around 30-40 minutes, depending on the size of your loaf pans.

9. Can I add chocolate chips to this recipe?

Absolutely! Chocolate chips would make a great addition. Just fold them into the batter along with the nuts.

10. Why is my banana bread too dry?

Banana bread can dry out if it’s overbaked or if you didn’t include enough moisture (like sour cream or mashed bananas). Check the baking time carefully and ensure your oven temperature is accurate.

Conclusion

This Best Moist Banana Bread recipe is a must-try for banana bread lovers. With its perfect balance of moisture, flavor, and fluffiness, it’s sure to become your new go-to recipe for banana bread. Whether enjoyed with a hot cup of coffee in the morning or as a sweet afternoon snack, this recipe will not disappoint. So, get baking and enjoy a delicious, homemade treat that everyone will rave about!

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