Bakery-style crumb in one bowl, about 10 minutes prep
A soft, ultra-moist banana bread with a tall rise, rich banana flavor, and a tender crumb thanks to ripe bananas, melted butter, and a little sour cream.
Why you’ll love it
- One-bowl easy banana bread mixture with everyday ingredients
- Extra moist and tender crumb (thank you, sour cream and brown sugar)
- Tall, even slices that freeze well and toast beautifully
- Flexible: add toasted walnuts for banana nut bread recipe lovers
- Camera-friendly: close-up of moist banana bread crumb looks amazing in pins
Ingredients (notes only)
- Ripe bananas: deeply speckled, mashed for big banana flavor
- Melted unsalted butter: buttery richness without creaming
- Sour cream: keeps the loaf moist and tender
- Eggs + vanilla: structure and aroma
- Brown sugar + a little white sugar: moisture and caramel notes
- All-purpose flour: sturdy but soft; don’t overmix
- Baking soda + baking powder + salt: reliable lift and balance
- Cinnamon (optional): cozy bakery vibe
- Toasted walnuts (optional): classic nutty crunch
Full measurements in the recipe card.
Step-by-step
- Prep
Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment leaving overhang. - Mash & mix
In a large bowl mash bananas smooth. Whisk in melted butter, sour cream, sugars, eggs, and vanilla. - Dry ingredients
Sprinkle flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Fold just until a few flour streaks remain. Fold in nuts if using. - Bake
Spread into the pan and smooth the top. Bake 55 to 65 minutes, until a toothpick comes out with a few moist crumbs (the top should spring back). - Cool
Cool in pan 15 minutes, then lift out and cool fully before slicing thick.
Pro tips
- Use bananas that are very spotty or nearly black for the best sweetness and aroma.
- Weigh or spoon-and-level flour to avoid a dense loaf.
- Don’t overmix; stop as soon as flour disappears.
- Tent with foil at minute 40 if the top browns too fast.
- For a taller crown, let the batter rest 10 minutes in the pan before baking.
Variations
- Banana Nut Bread: fold in ¾ cup toasted chopped walnuts or pecans.
- Chocolate Chip Banana Bread: swap nuts for ¾ cup mini chocolate chips.
- Cinnamon Swirl: layer half the batter, sprinkle 2 tbsp brown sugar + 1 tsp cinnamon, then top with remaining batter.
- Muffins: portion into 12 cups, bake at 350°F for 18 to 22 minutes.
How to serve
Thick slices slightly warm with butter; excellent toasted for breakfast; great with coffee or a glass of milk. For dessert, add a drizzle of honey or a swipe of cream cheese.
Make ahead & storage
- Room temp: Wrap airtight; keeps 3 to 4 days.
- Freeze: Slice, wrap individually, and freeze up to 3 months; thaw at room temp or toast from frozen.
- Reheat: 300°F oven 8 to 10 minutes or toaster until edges are lightly crisp.
FAQs
Why is my banana bread dry?
Too much flour or overbaking. Spoon-and-level flour and pull when a toothpick has moist crumbs.
Can I use oil instead of butter?
Yes. Use ½ cup neutral oil; flavor is a bit milder, crumb even moister.
Do I need a mixer?
No. A whisk and spatula are perfect for this one-bowl batter.
Can I reduce the sugar?
Yes, reduce to ¾ cup total; loaf will be less caramelized but still moist.
Simple Nutrition (estimate, per 1 of 12 slices)
Calories 310 | Protein 4 g | Carbs 44 g | Sugar 23 g | Fat 13 g | Saturated Fat 7 g | Fiber 2 g | Sodium 210 mg
Unbelievably Moist Banana Bread
This one-bowl banana bread uses ripe bananas, melted butter, and a touch of sour cream for a tall, tender loaf with an ultra-moist crumb. Add toasted walnuts for a classic banana nut bread twist.
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment and lightly grease.
- In a large bowl whisk bananas, melted butter, sour cream, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Sprinkle flour, baking soda, baking powder, salt, and cinnamon over the bowl. Fold gently until just combined; a few streaks are okay. Fold in nuts if using.
- Spread batter in the pan. Bake 55 to 65 minutes, tenting with foil at minute 40 if browning quickly, until a toothpick comes out with moist crumbs.
- Cool 15 minutes in pan. Lift out to a rack and cool completely before slicing.
Nutrition
Notes
Subs: Use plain Greek yogurt instead of sour cream, or neutral oil instead of butter.
Add-ins: Stir in chocolate chips, coconut flakes, or blueberries (toss in 1 tsp flour first).
Mini Loaves: Divide batter into three 5×3-inch pans; bake 30–40 minutes.
Equipment: 9×5-inch loaf pan, parchment, whisk, spatula, cooling rack.
Gluten-Free: Swap flour for a 1:1 GF baking blend and check doneness early.
Add-ins: Stir in chocolate chips, coconut flakes, or blueberries (toss in 1 tsp flour first).
Mini Loaves: Divide batter into three 5×3-inch pans; bake 30–40 minutes.
Equipment: 9×5-inch loaf pan, parchment, whisk, spatula, cooling rack.
Gluten-Free: Swap flour for a 1:1 GF baking blend and check doneness early.