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Best Moist Banana Bread Recipe

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This Best Moist Banana Bread recipe is a favorite for its balance of moisture, flavor, and fluffiness. Using ingredients like ripe bananas, sour cream, and a mix of oats and flour, this banana bread is soft, light, and full of banana flavor. Whether for breakfast or dessert, it's a go-to comfort food.

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 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)

Instructions

  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 1/2 to 3/4 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.

Notes

  • 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.
  • 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.

Nutrition

Find it online: http://recipesbyjanet.com/best-moist-banana-bread-recipe/