Slice of deliciously moist banana bread on a wooden table

Deliciously Moist Banana Bread

ByOlivia Carter
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why make this recipe

Making the best moist banana bread is a delightful way to use overripe bananas. It’s not just about minimizing waste; it’s about creating a delicious treat that can brighten anyone’s day. This banana bread comes out fluffy and moist, perfect for breakfast, a snack, or even as a dessert. Plus, it is easy to make with simple ingredients you likely have at home. This recipe allows you to customize it with your favorite nuts or spices, making it a versatile choice for any occasion.

how to make Best Moist Banana Bread

Ingredients :

  • 1/2 cup butter (1 stick, softened)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana (9 ounces*, about 2 and 1/2 medium bananas)
  • 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
  • 1/2 cup sour cream
  • 1/4 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon cloves (optional)
  • 1/2 to 3/4 cup toasted pecans or walnuts (optional)

Directions :

  1. Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray, or line it with parchment paper for easy removal later.

  2. If you want to add nuts, toast them. Spread 1/2 or 3/4 cup chopped nuts on a baking sheet and bake at 350 for 5-7 minutes, stirring every 2 minutes. They are done when fragrant. Let them cool.

  3. In a large bowl or stand mixer, beat the softened butter until smooth, scraping the bowl’s sides. Add 1/2 cup brown sugar and 1/2 cup white sugar and cream together until fluffy, about 2 minutes.

  4. Beat in 2 eggs and 2 teaspoons vanilla until well mixed.

  5. In a small bowl, mash 2 and 1/2 very ripe bananas with a fork or potato masher until you have about 1 cup. Add the mashed banana to the butter mixture and stir until mixed.

  6. Add 1 cup flour to the bowl but don’t stir yet. Blend 1/2 cup old-fashioned oats into a powder using a blender or food processor. Add the oat flour to the bowl without stirring.

  7. Mix 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour using a small spoon.

  8. You can add 1/4 teaspoon cinnamon and 1/8 teaspoon each of cloves and nutmeg for extra flavor, but these are optional.

  9. Stir the dry ingredients into the wet ingredients until well combined, making sure to scrape the bowl’s bottom.

  10. Fold in 1/2 cup sour cream. If you want to add nuts, fold them in now too.

  11. Pour the batter into the prepared loaf pan and smooth the top.

  12. Bake at 350 for 55-65 minutes, checking it with a toothpick. Insert it into the center; it should come out clean. If there are moist crumbs, that’s okay. The bread should be golden brown on top and pulling away from the pan’s sides.

  13. Let the bread cool for at least 20 minutes on a cooling rack before slicing. It is best enjoyed warm with butter.

  14. Store the bread covered at room temperature for up to 2 days. If there are leftovers, keep it in the fridge. You can also freeze it wrapped in foil and then in a ziplock bag.

how to serve Best Moist Banana Bread

To serve banana bread, slice it into thick pieces and enjoy it plain or with a spread of butter. It pairs perfectly with a cup of coffee or tea. For a special treat, consider adding a drizzle of honey or a dollop of cream cheese.

how to store Best Moist Banana Bread

Store the banana bread covered on your kitchen counter for up to two days. If you have leftovers, you can refrigerate it for a little longer. To keep it fresh longer, wrap it tightly in foil and freeze it. When you want a slice, simply thaw it at room temperature or pop it in the toaster briefly.

tips to make Best Moist Banana Bread

  1. Use overripe bananas for the best flavor and moisture. Look for bananas with dark spots for optimal sweetness.
  2. Don’t overmix the batter; combine the ingredients until just incorporated to keep the bread tender.
  3. Adjust baking time based on your oven, as they can vary. Always do the toothpick test to check for doneness.
  4. Add add-ins like chocolate chips or dried fruit for variation.

variation (if any)

To change things up, try adding chocolate chips for a sweeter banana bread. You can also swap in different nuts or use different spices to create unique flavors. If you’re feeling adventurous, experimenting with adding peanut butter or Greek yogurt can enhance the taste and texture.

FAQs

Can I use frozen bananas?
Yes! Just thaw them completely and mash them well before adding them to the batter.

What if I don’t have sour cream?
You can substitute with plain yogurt or even buttermilk if needed.

How long does banana bread last?
When stored properly, it can last up to two days at room temperature or up to a week in the fridge. Frozen banana bread can last for 2-3 months.

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Best Moist Banana Bread

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

Delightfully fluffy and moist banana bread made with overripe bananas, perfect for breakfast, snacks, or dessert.

Ingredients

  • 1/2 cup butter (1 stick, softened)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana (9 ounces, about 2 and 1/2 medium bananas)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup old-fashioned oats (blended into a powder)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1/4 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon cloves (optional)
  • 1/2 to 3/4 cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper.
  2. If adding nuts, toast them on a baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes, then let cool.
  3. In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar and cream together until fluffy, about 2 minutes.
  4. Beat in eggs and vanilla extract until well mixed.
  5. Mash the ripe bananas in a small bowl until you have about 1 cup, then add to the butter mixture and stir.
  6. Add all-purpose flour to the bowl, then blend rolled oats into a powder and add to the bowl without stirring.
  7. Combine baking soda, baking powder, and kosher salt with the dry ingredients without stirring.
  8. (Optional) Stir in cinnamon, nutmeg, and cloves for flavor.
  9. Mix the dry ingredients into the wet ingredients until well combined.
  10. Fold in sour cream and toasted nuts if desired.
  11. Pour the batter into the prepared loaf pan and smooth the top.
  12. Bake for 55-65 minutes, testing with a toothpick for doneness.
  13. Let cool for at least 20 minutes on a cooling rack before slicing.

Notes

Use overripe bananas for best flavor and moisture. Don’t overmix the batter to keep the bread tender. Adjust baking time based on your oven.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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