Description
This Best Moist Banana Bread Recipe delivers a perfectly tender and flavorful loaf, featuring ripe bananas, a hint of warm spices, and a tender crumb thanks to the addition of sour cream and oat flour. Toasted nuts add a delightful crunch, making this banana bread an excellent choice for breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (1 stick), softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 2 and 1/2 medium bananas, 9 ounces)
- 1/2 cup sour cream
Sugars
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup old fashioned oats, blended into a powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
Add-Ins
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal after baking.
- Toast Nuts: If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet. Bake for 5-7 minutes at 350°F, stirring every 2 minutes until fragrant. Remove and let cool.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar, then beat for about 2 minutes until fluffy, scraping down the bowl as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until fully incorporated, scraping the bowl sides as needed.
- Mash Bananas: In a separate bowl, mash 2 and 1/2 very ripe bananas until smooth, yielding about 1 cup. Add mashed bananas to the butter mixture and stir to combine.
- Prepare Dry Ingredients: Add 1 cup all-purpose flour to the bowl but do not mix yet. Blend 1/2 cup old fashioned oats into a powder and add to the bowl without stirring.
- Mix Leavening and Spices: Using a small spoon, stir 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour and oat mixture, breaking up clumps. Add optional spices: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves if desired.
- Combine Wet and Dry Ingredients: Stir the dry ingredients into the wet banana mixture until just incorporated, scraping the sides and bottom of the bowl to ensure even mixing.
- Fold in Sour Cream and Nuts: Gently fold in 1/2 cup sour cream until evenly distributed. If using, fold in the cooled toasted nuts, reserving some to sprinkle on top if desired.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Optionally sprinkle remaining nuts on top. Bake at 350°F for 55-65 minutes. Test doneness by inserting a toothpick deeply into the center; it should come out clean or with moist crumbs but no wet batter.
- Cool and Serve: Allow the bread to cool on a cooling rack for at least 20 minutes before slicing. Serve warm with butter for the best experience.
- Storage Tips: Store banana bread covered at room temperature for up to 2 days, or refrigerate for longer freshness. This bread freezes well; wrap loaf or slices in foil and a ziplock bag. Thaw at room temperature and toast slices if desired before serving.
Notes
- Mashed bananas can vary slightly in quantity; 1 cup is ideal but slight variations still produce moist banana bread.
- Toasted nuts add flavor and texture but are optional.
- Spices such as cinnamon, nutmeg, and cloves are optional but enhance the bread’s warmth and aroma.
- Using parchment paper helps lift the loaf for easier slicing and cleanup.
- Test for doneness with a toothpick to avoid undercooking; moist crumbs are okay but no wet batter should remain.
- Freezing banana bread is convenient and maintains flavor; slice before freezing for quick serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 240
- Sugar: 14g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
