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Moist Banana Bread

A deeply flavorful and ultra-moist banana bread made with ripe bananas and a touch of sour cream for an indulgent treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour For a heartier loaf, swap 1/2 cup for whole wheat.
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon Optional
Wet Ingredients
  • 1/2 cup unsalted butter, softened Coconut oil works for a dairy-free twist.
  • 3/4 cup granulated sugar Brown sugar adds caramel notes.
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or full-fat yogurt Keeps the crumb tender and moist.
  • 3 ripe bananas, mashed (about 1 1/2 cups) The riper, the sweeter.
Add-Ins
  • 1/2 cup chopped walnuts or chocolate chips Optional, for texture and joy.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, cream the butter and sugar until pale and slightly fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla. Add the sour cream and mashed bananas.
  5. Fold the dry ingredients into the wet until just combined. If adding nuts or chips, fold them in now.
  6. Spoon batter into the prepared pan and smooth the top.
Baking
  1. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  2. Cool in the pan for 10 minutes, then lift the loaf out using the parchment and let it cool completely on a rack before slicing.

Notes

Slice thick and serve with butter for breakfast, or toast slices for dessert. Can be frozen for up to 3 months.