why make this recipe
This Best Moist Banana Bread Recipe is perfect for those who want a delicious and easy-to-make treat. It’s moist, flavorful, and ideal for using up overripe bananas. Whether you enjoy it for breakfast, as a snack, or dessert, this banana bread is sure to please everyone in the family.
how to make Best Moist Banana Bread
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 (9 ounces*, 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)
Directions :
- Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray, or line it with parchment paper for easy lifting.
- If you want to add nuts, toast them now. Spread 1/2 or 3/4 cup chopped nuts (like walnuts or pecans) on a dry baking sheet and bake at 350 for 5-7 minutes, stirring every 2 minutes. They are done when fragrant. Set aside to cool.
- In a large bowl or stand mixer, beat the butter until smooth. Add both sugars and cream together for about 2 minutes until fluffy, scraping the sides of the bowl.
- Add the eggs and vanilla, beating well until mixed.
- In a small bowl, mash about 2 and 1/2 ripe bananas until you reach 1 cup. Add this to the butter mixture and stir well.
- Add the flour to the bowl but don’t stir yet. Blend the oats into a powder in a blender or food processor, then add it to the bowl without mixing.
- Stir in the baking soda, baking powder, and salt, using a small spoon to avoid lumps.
- If desired, add the cinnamon, nutmeg, and cloves for extra flavor. Mix everything until just combined, and don’t forget to fold in the sour cream.
- If you’re using nuts, fold them into the batter now. Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes. Check with a toothpick to ensure it comes out clean (moist crumbs are okay). The bread should be brown on top and pulling away from the sides of the pan.
- Let the banana bread cool for at least 20 minutes on a cooling rack before slicing. Enjoy it warm with butter!
- Store covered on the counter for up to 2 days. For longer storage, put it in the fridge. Banana bread freezes well too. Wrap it in foil, place it in a ziplock bag, and freeze. Thaw on the counter or toast slices for a quick treat.
how to serve Best Moist Banana Bread
Serve this banana bread warm or at room temperature. It’s delightful on its own but can be even better with a pat of butter or a drizzle of honey. Pair it with a cup of coffee or tea for a cozy snack or breakfast.
how to store Best Moist Banana Bread
Keep the banana bread covered at room temperature for up to 2 days. If you plan to keep it longer, store it in the refrigerator. For the best preservation, slice and freeze pieces individually. Thaw them at room temperature and toast if desired for extra warmth.
tips to make Best Moist Banana Bread
- Use very ripe bananas for the best flavor and moisture.
- Don’t overmix the batter; mix just until combined to keep the bread light.
- Let the bread cool before slicing to avoid sogginess.
- Experiment with spices like cinnamon for a flavor boost or add chocolate chips for a sweet twist.
variation
You can customize this banana bread by adding ingredients like chocolate chips, dried fruits, or other nuts. For a healthier option, substitute half the all-purpose flour with whole wheat flour.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw and drain excess moisture before mashing.
How do I know when the banana bread is done?
Insert a toothpick in the center of the bread. If it comes out clean or with a few moist crumbs, it’s done.
Can I make mini loaves instead?
Absolutely! Reduce the baking time to about 30-40 minutes for mini loaves. Check for doneness as usual.
Best Moist Banana Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy-to-make banana bread that is moist and flavorful, perfect for breakfast or dessert.
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 2-1/2 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
- Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray, or line it with parchment paper.
- If using nuts, toast them on a baking sheet for 5-7 minutes until fragrant. Set aside to cool.
- In a large bowl or stand mixer, beat the butter until smooth. Add both sugars and cream together for about 2 minutes until fluffy.
- Add the eggs and vanilla, beating well until mixed.
- Mash bananas until you have 1 cup and stir into the butter mixture.
- Add flour but don’t stir yet. Blend oats into a powder and add it to the bowl without mixing.
- Stir in baking soda, baking powder, and salt without lumps. Add spices if desired and mix until just combined.
- Fold in sour cream and nuts, if using, then pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes. Check with a toothpick. The bread should be brown on top.
- Let cool for at least 20 minutes on a cooling rack before slicing. Serve warm!
Notes
Store covered on the counter for up to 2 days. Freeze individual slices for longer storage.