Best banana bread recipe (moist!) is the ultimate way to use up ripe bananas. This one is extra special—soft, fluffy, never dry, and made irresistibly moist with a touch of sour cream. It’s been tested, tweaked, and perfected for that ideal balance of flavor and texture. Whether you’re baking for brunch, dessert, or just because, this recipe is the only one you’ll need.
Table of Contents
Why You’ll Love This Recipe
- Incredibly Moist – Sour cream gives this loaf a tender crumb without being gummy.
- Banana-Rich Flavor – Just the right amount of banana (not too much!)
- Quick & Easy – No fancy steps, one bowl, and pantry staples
- Versatile – Add chocolate chips, nuts, or spices for variations
- Freezer-Friendly – Keeps beautifully for later
Ingredients
- ½ cup (1 stick) butter, softened
- ½ cup brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 2½ medium bananas)
- 1 cup all-purpose flour
- ½ cup oats, blended into oat flour (or use flour)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup sour cream
- ¼ teaspoon ground cinnamon (optional)
- ⅛ teaspoon nutmeg (optional)
- ½–¾ cup chopped toasted walnuts or pecans (optional)
Instructions
- Prep the Oven & Pan
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or grease well. - Toast the Nuts (Optional)
If using, toast nuts in the oven at 350°F for 5–7 minutes until fragrant. Cool completely. - Make the Batter
In a large bowl, beat butter until smooth. Add both sugars and cream for 2–3 minutes until fluffy. Mix in eggs and vanilla. - Mash the Banana
In a small bowl, mash the bananas until smooth. Stir into the butter mixture. - Add Dry Ingredients
Add flour, oat flour (or more regular flour), baking soda, baking powder, salt, and optional spices. Stir gently until just combined. - Fold in Sour Cream
Stir in sour cream until fully incorporated. Fold in nuts if using. - Bake
Pour batter into prepared pan. Bake for 55–65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. - Cool & Serve
Let cool in pan 15–20 minutes, then lift out and cool fully on a rack. Slice and enjoy!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
- Estimated Cost: $6–8
Nutrition Facts (Approximate per slice)
- Calories: 257
- Fat: 14g
- Carbs: 32g
- Protein: 3g
- Sugar: 19g
- Sodium: 190mg
Tips & Variations
- Use Proper Bananas: Bananas should be deeply speckled or slightly black, but not mushy or fermented.
- Freeze Ripe Bananas: Peel, freeze, and thaw when needed. Use all the liquid that releases when thawed.
- Muffin Version: Fill muffin liners to the top, bake at 425°F for 5 minutes, then 350°F for 15–18 minutes.
- Mix-In Ideas:
- Chocolate chips
- Coconut flakes
- Peanut butter swirl
- Cinnamon chips
- Orange zest
FAQs
Can I use frozen bananas?
Yes! Thaw fully and include all liquid for extra moisture.
What if I want to use Greek yogurt instead of sour cream?
You can substitute an equal amount of plain Greek yogurt.
How should I store banana bread?
Keep wrapped at room temperature for 2–3 days. Refrigerate for up to 1 week. For longer storage, freeze.
Can I use more than 1 cup of banana?
Yes, but the texture will become denser and potentially gummy. 1 cup strikes the best balance.
How do I keep the top from getting too dark?
If the top is browning too quickly, loosely tent with foil during the last 10–15 minutes.
Best Banana Bread Recipe
Equipment
- – Loaf pan (9×5 inch)
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups & spoons
Ingredients
- – ½ cup butter softened
- – ½ cup brown sugar
- – ½ cup white sugar
- – 2 eggs
- – 2 tsp vanilla extract
- – 1 cup mashed ripe bananas
- – 1 cup all-purpose flour
- – ½ cup oat flour or more regular flour
- – 1 tsp baking soda
- – 1½ tsp baking powder
- – ¾ tsp kosher salt
- – ½ cup sour cream
- – ¼ tsp cinnamon optional
- – ⅛ tsp nutmeg optional
- – ½–¾ cup chopped toasted walnuts or pecans optional
Instructions
- Preheat oven to 350°F. Line or grease a 9×5-inch loaf pan.
- Cream butter and sugars until fluffy. Add eggs and vanilla.
- Stir in mashed bananas.
- Add dry ingredients and optional spices. Mix gently.
- Fold in sour cream and nuts if using.
- Bake for 55–65 minutes until toothpick comes out clean.
- Cool before slicing.
Notes
– Oat flour adds a light nutty flavor
– Store at room temp for 2–3 days, or freeze up to 3 months
Conclusion
This truly is the best banana bread recipe—moist, rich, and packed with banana flavor without being too heavy. It’s simple, comforting, and endlessly customizable. Once you try it, don’t be surprised if it becomes your go-to loaf for every occasion.