There’s nothing quite like the comforting aroma of homemade banana bread filling the kitchen. Whether you’re looking for the perfect way to use up ripe bananas or just craving something warm and delicious, this Ultimate Moist Banana Bread is guaranteed to hit the spot. Soft, rich, and packed with deep banana flavor, it’s the kind of recipe that brings everyone to the table. Plus, it’s super easy to make—no mixer required!
Believe it or not, banana bread became a household favorite during the Great Depression when people refused to waste overripe bananas. Instead, they transformed them into sweet, moist loaves, and the rest is history! Today, it remains a go-to classic, perfect for breakfast, a snack, or even dessert.
What makes this recipe truly stand out? The secret is in the ingredients—a touch of sour cream keeps it extra moist, while cinnamon and vanilla add warmth and depth. So, whether you’re a seasoned baker or a total beginner, this recipe is practically foolproof and guaranteed to become a new favorite!
Recipe Yield: 1 loaf (10 slices)
INGREDIENTS
2 cups all-purpose flour (sifted for best texture)
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
½ cup unsalted butter, melted
¾ cup brown sugar
2 large eggs (room temperature)
2 tsp vanilla extract
3 very ripe bananas, mashed (about 1 ¼ cups)
¼ cup sour cream
INSTRUCTIONS
1. Preheat & Prep: Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. Combine Wet Ingredients: In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs, vanilla, mashed bananas, and sour cream. Mix until well combined.
4. Fold & Combine: Gently fold in the dry ingredients using a spatula. Do not overmix—stir just until combined for a soft, tender crumb.
5. Bake: Pour batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes of baking.
6. Cool & Serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Helpful Tips to Perfect This Recipe
- Use Extra Ripe Bananas: The darker the peel, the sweeter and more flavorful the bread will be. If they’re not ripe enough, microwave them for 30 seconds to soften.
- Don’t Overmix the Batter: Fold the flour in gently to avoid a dense loaf—this keeps it light and tender.
- Enhance the Flavor: Stir in ½ cup chocolate chips, toasted walnuts, or a cinnamon sugar topping for extra goodness.
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