Super Moist Banana Bread Recipe
A tender, ultra-moist banana bread made with very ripe bananas, a touch of sour cream, and a balance of butter and oil for richness. Simple, forgiving, and perfect for breakfast or snack time.
Ingredients
Main
- 1 ½ cups very ripe bananas about 360g, mashed (3–4 medium)
- ⅓ cup melted unsalted butter 75g (or neutral oil)
- ¼ cup neutral oil 60ml (optional)
- ¾ cup granulated sugar 150g (or 1/2 cup sugar + 1/4 cup brown sugar)
- 2 large eggs room temperature
- ½ cup sour cream 120g or Greek yogurt
- 1 tsp vanilla extract
Dry & Flavorings
- 1 ¾ cups all-purpose flour 220g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon optional
Optional Mix-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, mash the ripe bananas until mostly smooth. Stir in melted butter and oil. Add sugar and whisk lightly. Beat in eggs one at a time, then fold in sour cream (or Greek yogurt) and vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in any optional mix-ins like chocolate chips or nuts. Avoid overmixing to keep the crumb tender.
- Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Tent with foil if top browns too quickly.
- Cool in the pan for 10–15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely. Slice and serve at room temperature or slightly warmed.
Notes
- Use very ripe, spotty bananas for maximum flavor and moisture.
- Substitute plain Greek yogurt or buttermilk for sour cream if needed.
- To make muffins, bake at 350°F (175°C) for 18–22 minutes.
- Store wrapped at room temperature for 2 days, refrigerate up to 1 week, or freeze sliced for up to 3 months.
Nutrition
Calories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 6gSodium: 210mgSugar: 20g
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