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The Ultimate Moist Banana Bread Recipe

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4.1 from 7 reviews

This Ultimate Moist Banana Bread recipe delivers a perfectly tender, flavorful loaf packed with ripe bananas and a delightful mix of nuts or chocolate chips. Ideal for breakfast or a snack, it’s simple to prepare with common pantry ingredients and results in a wonderfully moist texture thanks to the addition of sour cream and vegetable oil.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3 very ripe, darkly speckled bananas, mashed well (about 1 1/2 cups)
  • 1/4 cup sour cream
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract

Add-ins

  • 2/3 cup chopped walnuts, pecans or chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch loaf pan with parchment paper, leaving an overhang on the longer sides for easy removal. Grease the parchment paper lightly with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, white sugar, light brown sugar, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the mashed ripe bananas, sour cream, eggs, vegetable oil, and vanilla extract thoroughly until smooth and well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet banana mixture into the bowl with the dry ingredients. Stir gently just until combined; avoid overmixing to keep the bread tender. Fold in your choice of chopped walnuts, pecans, or chocolate chips evenly throughout the batter.
  5. Bake the Banana Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Bread: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the loaf out carefully and transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas with dark spots for maximum sweetness and moisture.
  • Do not overmix the batter; stir just until ingredients are combined to maintain a tender crumb.
  • For a nut-free version, omit the walnuts or pecans and consider adding extra chocolate chips.
  • Sour cream contributes to the moist and tender texture but can be substituted with Greek yogurt if preferred.
  • Loaf pan size is important; a 9-inch pan works best to ensure even baking.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze sliced banana bread for up to 3 months; thaw slices at room temperature before serving.

Find it online: https://dishcooks.com/the-ultimate-moist-banana-bread-recipe/