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Moist Banana Bread Recipe

ByMadison
Jump to Recipe· 4.7 from 75 reviews

If you’re craving a homemade treat that feels like a warm hug, this Moist Banana Bread Recipe is your new best friend in the kitchen. I’ve tested and tweaked it countless times, and I can promise you—this banana bread comes out perfectly tender, packed with flavor, and stays wonderfully moist day after day. Whether you’re a banana bread newbie or a seasoned pro, I’m excited to walk through every step with you so your loaf turns out absolutely dreamy.

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Why This Recipe Works

  • Balanced Banana to Flour Ratio: Using just about 1 cup of mashed banana keeps the bread moist without making it too dense or gummy.
  • Sour Cream for Extra Moisture: Adding sour cream brings richness and a slight tang that complements the sweetness perfectly.
  • Powdered Oats for Texture: Blending old fashioned oats into powder adds subtle nuttiness and helps create a tender crumb.
  • Toasting Nuts Adds Depth: Toasting pecans or walnuts brings out their flavor, and folding them in last keeps their crunch intact.
Moist Banana Bread, Banana Bread Recipe, Easy Banana Bread, Homemade Banana Bread, Tender Banana Bread - A single loaf of brown banana bread with a rough and cracked crust texture, sitting directly on crumpled parchment paper. The bread is rectangular with rounded corners and a deep crack running lengthwise down the middle. To the sides of the bread are parts of ripe bananas with dark spots, and part of a small black bowl with brown sugar is slightly visible on the left. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Moist Banana Bread Recipe lies in how all the ingredients come together. Each one plays a crucial role—from the brown sugar’s subtle molasses notes to the vanilla’s warmth, every element helps build that incredible cozy bread you’re after.

Moist Banana Bread, Banana Bread Recipe, Easy Banana Bread, Homemade Banana Bread, Tender Banana Bread - Flat lay of a stick of softened butter on a simple white ceramic plate, two whole uncracked brown eggs, a small white bowl of packed brown sugar, a small white bowl of white granulated sugar, two medium ripe bananas peeled and sliced, a small white bowl of all-purpose flour, a small white bowl of finely ground old fashioned oats, a small white bowl of sour cream, a small white bowl of golden baking powder, a small white bowl of light beige baking soda powder, a small white bowl of coarse kosher salt crystals, a small white bowl with ground cinnamon, a small white bowl with ground nutmeg, a small white bowl with ground cloves, a small white ceramic dish of chopped toasted walnuts and pecans mixed together — all ingredients fresh and natural, arranged in perfect symmetry, realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter: Softened butter creates a creamy base and adds richness for that perfect tender crumb.
  • Brown Sugar: Packed brown sugar adds moisture and depth, making the bread sweet but not overpowering.
  • Granulated Sugar: Balances the brown sugar’s molasses flavor and helps with browning.
  • Eggs: Bind everything together and add structure without drying out the loaf.
  • Vanilla Extract: Elevates the banana flavor with a warm, sweet aroma.
  • Ripe Bananas: The star of the show! About 1 cup mashed bananas gives moisture and natural sweetness.
  • All-Purpose Flour: The backbone of your bread’s structure; spooned and leveled for accuracy.
  • Old Fashioned Oats: Ground into powder, they lend a lovely texture and nutty flavor.
  • Baking Soda & Baking Powder: Both work together to give the bread a light rise and fluffy crumb.
  • Kosher Salt: Enhances all the flavors and balances the sweetness.
  • Sour Cream: Adds tang and keeps the bread moist for days.
  • Spices (Cinnamon, Nutmeg, Cloves): Optional but wonderful for a cozy hint of warmth.
  • Toasted Pecans or Walnuts: Optional, but toasting them really brings out their flavor and adds satisfying crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Moist Banana Bread Recipe is how flexible it is. You can easily customize it to make it your own—or tweak it when you’re craving different flavors. I’ve tried adding chocolate chips, swapping walnuts for pecans, and even experimenting with gluten-free flour blends.

  • Chocolate Chip Variation: Adding half a cup of semisweet chocolate chips into the batter gives the bread an extra layer of indulgence—you’ll love how they melt into those tender crumbs.
  • Gluten-Free Version: Swap the all-purpose flour and oat powder with a 1:1 gluten-free baking blend for an allergy-friendly loaf that doesn’t sacrifice moisture.
  • Spice it Up: If you’re a spice fan, I recommend increasing cinnamon to 1/2 teaspoon and adding a pinch of ginger; it makes the bread smell heavenly.
  • Nut-Free: Simply omit the nuts for a family-friendly loaf that everyone can enjoy safely.

Step-by-Step: How I Make Moist Banana Bread Recipe

Step 1: Prep Your Pan and Toast Nuts

First things first: preheat your oven to 350°F. Grease a 9×5 inch loaf pan with nonstick spray or, even better, line it with parchment paper. Trust me, parchment paper is a game changer—it lets you lift the banana bread out cleanly and slice it beautifully without sticking. If you’re using nuts, spread your chopped pecans or walnuts on a dry baking sheet and toast them in the oven for 5-7 minutes, stirring every couple of minutes. You’ll know they’re done when they release that irresistible nutty aroma. Let them cool while you mix the rest!

Step 2: Cream Butter and Sugars for Fluffy Batter

In a large bowl or your stand mixer, beat the softened butter until super smooth. Add brown sugar and granulated sugar, then beat for about two minutes until the mix is fluffy and light-colored—don’t skip scraping the bowl sides! This step might seem small, but creaming well traps air that makes the bread lighter and tender.

Step 3: Add Eggs, Vanilla, and Mashed Bananas

Next, beat in the eggs one at a time, followed by the vanilla extract. Once combined, fold in your mashed bananas. I like to mash my very ripe bananas with a fork to get that perfect texture—some buttery chunks are okay. Remember, the golden rule for this recipe is about 1 cup of mashed banana. It’s the sweet spot for moistness without heaviness.

Step 4: Mix Dry Ingredients Separately and Combine

It’s tempting to toss everything in one bowl (guilty as charged!), but I recommend mixing your baking soda, baking powder, salt, and spices right into the flour and oat powder first to ensure even distribution. Even if you blend your oats right into a powder form in the food processor (yes, it works wonders!), give the dry mixture a good stir before adding it to the wet ingredients. This helps prevent any salty or bitter clumps in your bread.

Step 5: Combine and Fold in Sour Cream & Nuts

Gently stir the dry ingredients into your wet banana mixture just until combined—overmixing will make the bread tough, and nobody wants that! Lastly, fold in the sour cream; this addition is the secret to keeping the bread moist and giving it a slight tang that brightens all those rich flavors. If you toasted nuts, fold those in last to keep their texture intact. (Pro tip: next time I think I’ll sprinkle a few extra on top before baking for a crunchy finish.)

Step 6: Bake and Check for Doneness

Pour your batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes at 350°F, but start checking at 55 minutes. Every oven is different, so trust the toothpick test: insert a toothpick deep into the center where a crack usually forms; it should come out mostly clean with maybe some moist crumbs, but no wet batter. If it needs more time, keep baking and check every 5 minutes. The top should be a nice golden brown and pull slightly away from the pan edges.

Step 7: Cool Before Slicing

Let your banana bread cool at least 20 minutes on a wire rack before slicing. This is crucial for clean cuts and letting the flavors settle. Of course, if you want to sneak a warm slice with lots of butter (like I do), go for it—it’s practically a ritual! Just know that the bread slices better when it’s had a moment to cool.

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Pro Tips for Making Moist Banana Bread Recipe

  • Banana Ripeness Matters: Use bananas with plenty of brown spots; they’re the sweetest and give the best flavor.
  • Don’t Overmix: Stir dry ingredients until just incorporated to keep your bread tender and avoid toughness.
  • Watch Baking Time Closely: Use the toothpick test starting at 55 minutes, as ovens vary widely.
  • Cool Before Cutting: Cooling makes slicing easier and stops the bread from turning gummy inside.

How to Serve Moist Banana Bread Recipe

Moist Banana Bread, Banana Bread Recipe, Easy Banana Bread, Homemade Banana Bread, Tender Banana Bread - A close-up view of a single thick slice of nut bread resting on crinkled parchment paper on a white marbled surface. The bread has a rough, golden-brown crust that looks crunchy and textured on top and around the edges. Inside the slice, the soft, moist crumb is light golden with scattered dark pieces of nuts giving a speckled pattern across the slice. The shape is a neat rectangle with slightly rounded corners and the crumb looks dense but tender. In the background, there are some blurred white bowls on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my banana bread slices with a big pat of high-quality butter or a smear of cream cheese—it melts into the warm bread for an irresistible combo. For extra indulgence, a drizzle of honey or a sprinkling of cinnamon sugar adds a lovely sweet crunch. If you’re serving guests, a few toasted nuts on top spice things up visually and taste-wise.

Side Dishes

This banana bread pairs wonderfully with a fresh fruit salad or a hot cup of coffee or tea (or both). I like to serve it alongside yogurt parfaits for a weekend brunch or with whipped cream and fresh berries for an afternoon treat. It’s pretty versatile, so feel free to get creative.

Creative Ways to Present

For special occasions, I’ve shaped the batter into muffins or mini loaves for individual servings—perfect for parties. Another fun idea is to swirl peanut butter or Nutella through a portion of the batter before baking to create marbled banana bread. You can also top your loaf with a crumbly oat streusel for a sweet crunch that elevates the whole thing.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover banana bread wrapped tightly in plastic wrap or sealed in an airtight container on the counter for up to two days. After that, if there’s still some left (surprising but true!), I pop it in the fridge to keep it fresh longer—just bring slices back to room temp before eating for best flavor.

Freezing

Banana bread freezes like a dream! I wrap the whole loaf tightly first in foil, then place it in a zip-top bag if keeping whole. For quick snacks, I slice the bread before freezing individual portions, wrapping each slice in plastic wrap or parchment and stacking them in a freezer bag. Thaw at room temperature with the wrap on, and it tastes just like fresh.

Reheating

To revive chilled or frozen banana bread, I toast slices on low heat for 1-2 minutes to warm through while preserving moistness. Alternatively, a quick zap in the microwave for around 15 seconds wrapped in a damp paper towel also works well—but be careful not to overdo it, or it gets rubbery.

FAQs

  1. Can I use less sugar in this Moist Banana Bread Recipe?

    Absolutely! You can reduce the sugar somewhat, but keep in mind bananas provide natural sweetness, and sugar also contributes to texture and browning. If you cut sugar too much, your bread might turn out denser or not as golden.

  2. What’s the best way to get really ripe bananas fast?

    To speed up ripening, pop unpeeled bananas into a paper bag with an apple or tomato and fold the top closed overnight—the ethylene gas helps them ripen quickly and evenly.

  3. Can I use frozen bananas for this recipe?

    Yes! Frozen bananas work perfectly once thawed and mashed—sometimes I keep extras in the freezer for baking. Just be sure to drain any excess liquid after thawing so your batter isn’t too wet.

  4. Why do you use both baking soda and baking powder?

    Using both gives the bread a balanced rise: baking soda reacts with acidic ingredients like sour cream and bananas, while baking powder provides additional lift for a light and tender crumb.

  5. Will banana bread be less moist if I use less banana?

    Not necessarily! This recipe calls for about 1 cup of mashed banana—a golden ratio that keeps moisture just right. Adding more banana can make it denser, but using less won’t dry it out because of the butter and sour cream.

Final Thoughts

I can’t tell you how many times this Moist Banana Bread Recipe has saved me from a sad bunch of overripe bananas and turned into an all-day kitchen favorite. It’s the kind of recipe I share with friends when they need a quick, comforting bake with minimal fuss but maximum flavor. Give it a try, experiment with your favorite add-ins, and I promise you’ll fall in love with banana bread all over again—warm slice in hand, butter melting, and a cozy smile on your face.

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Moist Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 75 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Best Moist Banana Bread Recipe delivers a tender, flavorful loaf with a perfect balance of sweetness and spice. Made with ripe bananas, a blend of sugars, and optional warming spices, this banana bread is enhanced with oat flour for a hearty texture and sour cream to keep it moist. Toasted nuts add a delightful crunch, making it an irresistible treat perfect for breakfast or a snack.

Ingredients

Main 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

Optional Spices and Add-ins

  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 to 3/4 cup toasted pecans or walnuts

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line with parchment paper for easy removal after baking.
  2. Toast Nuts: If using nuts, spread 1/2 to 3/4 cup chopped walnuts or pecans on a dry baking sheet. Bake at 350 degrees F for 5-7 minutes, stirring every 2 minutes, until fragrant. Let cool.
  3. Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar and continue to beat for about 2 minutes until fluffy, making sure to scrape the bowl sides.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, ensuring the mixture is well combined and smooth, scraping down the sides as needed.
  5. Mash Bananas: In a small bowl, mash about 2 and 1/2 very ripe bananas to make 1 cup of mashed banana. Add to the butter mixture and stir to incorporate thoroughly.
  6. Prepare Dry Ingredients: Add the all-purpose flour to the batter bowl but do not stir. Blend old fashioned oats into a powder using a blender or food processor, then add the oat flour to the bowl.
  7. Mix Baking Soda, Baking Powder, and Salt: With a small spoon, stir baking soda, baking powder, and kosher salt into the combined flours to prevent clumping.
  8. Add Optional Spices: Mix in cinnamon, nutmeg, and cloves if desired for extra flavor, though the bread is delicious without these.
  9. Combine Dry and Wet Ingredients: Stir the dry ingredients gently into the wet ingredients, scraping the sides and bottom of the bowl until just combined without overmixing.
  10. Fold in Sour Cream and Nuts: Fold the sour cream into the batter to keep it moist. Fold in toasted nuts if using, reserving some to sprinkle on top if preferred.
  11. Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake at 350 degrees F for 65 minutes. Check doneness by inserting a toothpick deep into the center; it should come out clean or with moist crumbs but no wet batter.
  12. Cool Bread: Let the bread cool in the pan for about 20 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

  • You can vary the mashed banana amount up to 2 cups (18 ounces) for a denser, slightly gummy bread without changing other ingredients.
  • If you do not want to use oats, replace the 1/2 cup old fashioned oats with 1/2 cup all-purpose flour.
  • Sprinkle some nuts on top of the batter before baking for a crunchy crust effect.
  • Store the banana bread covered at room temperature for up to 2 days; refrigerate thereafter if needed.
  • Freeze whole loaves wrapped in foil and stored in a zipper bag or slice and freeze portions individually for convenience.
  • To reheat frozen slices, thaw at room temperature in a sealed container and toast briefly to refresh texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 210 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 55 mg

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