Moist Banana Bread
This easy and ultra-moist banana bread is perfect for any occasion and can be customized with your favorite nuts or spices.
Ingredients
Wet Ingredients
- 1/2 cup butter (1 stick, softened) Make sure it’s soft so it creams perfectly.
- 2 large eggs Helps bind the ingredients while adding moistness.
- 2 teaspoons vanilla extract Every great recipe deserves a little vanilla magic!
- 1 cup mashed ripe banana (about 2 and 1/2 medium bananas) Use the ripest bananas for maximum flavor and moisture.
- 1/2 cup sour cream The secret to our moist bread.
Dry Ingredients
- 1/2 cup brown sugar (packed) Adds a rich, caramel-like flavor.
- 1/2 cup granulated sugar Brings balance to the brown sugar.
- 1 cup all-purpose flour (spooned and leveled) Gives structure to the loaf.
- 1/2 cup old fashioned oats (blended into a powder) Adds heartiness.
- 1 teaspoon baking soda Helps the bread rise perfectly.
- 1 and 1/2 teaspoons baking powder Ensures a fluffy texture.
- 3/4 teaspoon kosher salt Enhances all flavors.
- 1/4 teaspoon cinnamon (optional) Adds warmth; optional.
- 1/8 teaspoon nutmeg (optional) Adds a cozy note.
- 1/8 teaspoon cloves (optional) For a slightly spicy kick.
Nuts (Optional)
- 1/2 to 3/4 cup toasted pecans or walnuts Adds a delightful crunch.
Instructions
Preparation
- 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 adding nuts, toast them on a dry baking sheet at 350°F for 5-7 minutes.
- In a large bowl, beat the softened butter until smooth. Add brown sugar and granulated sugar; cream together for about 2 minutes.
- Crack in the eggs and pour in the vanilla extract. Beat until combined.
- Mash the bananas in a small bowl and fold them into the butter mixture.
- Add the flour, then blend oats until powdery and add them to the bowl.
- Stir in baking soda, baking powder, and salt into the mixture.
- Optionally add cinnamon, nutmeg, and cloves.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Fold in the sour cream and any toasted nuts if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 350°F for 55-65 minutes or until a toothpick comes out clean.
- Let it cool completely on a cooling rack before slicing.
Notes
Store covered on the counter for up to 2 days, or in the fridge. This bread freezes beautifully. Just wrap it up tightly and thaw when ready to enjoy.