Banana bread is a beloved treat that is easy to make. It’s moist, sweet, and packed with flavor. The smell of banana bread baking fills the kitchen and makes everyone feel at home. This recipe is great because it uses ripe bananas, which add natural sweetness and moisture. You don’t need special baking skills to make it, and you can enjoy it for breakfast, as a snack, or even dessert. With just a few simple ingredients, you can whip up a delicious loaf that your family and friends will love. Whether you eat it fresh from the oven or toasted with butter, banana bread is always a hit.
Why Make This Recipe
This moist banana bread recipe is perfect for using up overripe bananas. It’s simple and fast to prepare, making it great for busy days. With its rich flavor and soft texture, it’s sure to please everyone. Plus, it’s a good way to sneak in some fruit while still satisfying your sweet tooth. Whether you’re having a quiet morning or hosting a gathering, this banana bread will fit right in. Baking it at home also fills your kitchen with a lovely aroma that makes everyone feel welcome.
How to Make Moist Banana Bread
Ingredients
3 ripe bananas, mashed
1/2 cup sour cream
1/2 cup sugar
1/4 cup brown sugar
1/3 cup melted butter
1 large egg, beaten
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 your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the mashed bananas and sour cream.
- Stir in the sugars and melted butter.
- Add the egg and vanilla extract, mixing until well combined.
- Sprinkle the baking soda and salt over the mixture, then stir to combine.
- Gradually add the flour, mixing until just combined. (Fold in the walnuts if using.)
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Moist Banana Bread
You can serve banana bread warm or at room temperature. Slice it and enjoy it plain or with butter. It also pairs nicely with coffee or tea. For a sweet twist, try adding a spread of cream cheese or peanut butter.
How to Store Moist Banana Bread
To keep your banana bread fresh, wrap it in plastic wrap or foil. Store it at room temperature for up to three days. If you want to keep it longer, place it in the fridge for up to a week or freeze it for several months. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Moist Banana Bread
Use very ripe bananas for the best flavor and moisture. If you want a richer taste, consider brown sugar rather than white. Don’t overmix the batter; stop as soon as the flour is combined. You can also try adding spices like cinnamon or nutmeg for extra flavor.
Variations
You can add chocolate chips for a sweeter treat or dried fruit for extra flavor. For a healthier option, try using whole wheat flour instead of white flour. You can also swap sour cream for yogurt for a lighter version.
FAQs
Can I use frozen bananas in this recipe?
Yes, frozen bananas work great. Just thaw them and mash before adding.
What if I don’t have sour cream?
You can substitute yogurt or buttermilk instead of sour cream.
How do I know when the banana bread is done?
Insert a toothpick into the center. If it comes out clean, it’s ready.
Can I add nuts to the banana bread?
Absolutely! Chopped walnuts or pecans are delicious additions.
How long does banana bread last?
When stored properly, it can last up to three days at room temperature or about a week in the fridge.
Moist Banana Bread
A simple moist banana bread recipe that’s perfect for using overripe bananas, great for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 large egg, beaten
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the mashed bananas and sour cream.
- Stir in the sugars and melted butter.
- Add the egg and vanilla extract, mixing until well combined.
- Sprinkle the baking soda and salt over the mixture, then stir to combine.
- Gradually add the flour, mixing until just combined. (Fold in the walnuts if using.)
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use very ripe bananas. Store banana bread wrapped at room temperature for up to three days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
