why make this recipe
Moist Banana Bread is a delightful treat that combines ripe bananas with a soft, tender crumb. It is easy to make and uses simple ingredients that you likely already have at home. Whether you need a special breakfast, a tasty snack, or a dessert, this banana bread fits the bill perfectly. It’s also a great way to use up overripe bananas that might otherwise go to waste. The addition of sour cream helps create moisture and richness, making every slice a joy to eat.
how to make Moist Banana Bread
Ingredients :
- 3 ripe bananas
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (optional)
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas.
- Mix in the sour cream, sugar, brown sugar, and softened butter until combined.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the banana mixture until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Moist Banana Bread
Moist Banana Bread can be enjoyed warm or at room temperature. You can slice it and serve it on its own, or spread a bit of butter on top for extra flavor. It also pairs well with coffee or tea, making it a perfect snack for any time of the day.
how to store Moist Banana Bread
To keep your banana bread fresh, store it in an airtight container at room temperature. It can last for about 3-4 days this way. For longer storage, you can wrap the bread in plastic wrap and place it in the freezer. It will stay good for up to three months. When you’re ready to enjoy it, just thaw it at room temperature or pop it in the microwave for a few seconds.
tips to make Moist Banana Bread
- Make sure your bananas are very ripe. The riper they are, the sweeter and more flavorful your bread will be.
- Do not overmix the batter; stir until the ingredients are just combined to keep the bread fluffy.
- If you want extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
variation
You can easily customize this banana bread. Try adding chocolate chips instead of nuts, or use applesauce instead of butter for a lighter version. You can also mix in some dried fruits like raisins or cranberries for added flavor.
FAQs
Q: Can I use frozen bananas?
A: Yes! Thaw the bananas before using them in the recipe.
Q: What can I use instead of sour cream?
A: You can substitute yogurt for sour cream, which will offer similar moisture and tang.
Q: How do I know when the bread is done baking?
A: Insert a toothpick in the center of the bread. If it comes out clean, the bread is done. If it has wet batter on it, give it a few more minutes.
Moist Banana Bread
Ingredients
Main ingredients
- 3 pieces ripe bananas Make sure they are very ripe for the best flavor.
- 1/2 cup sour cream Can be substituted with yogurt.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts Optional, can be omitted or substituted with chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas.
- Mix in the sour cream, sugar, brown sugar, and softened butter until combined.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the banana mixture until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.