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Sarah

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 3 large very ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup sour cream (full-fat)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (240 g), spooned and leveled
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 1 tsp ground cinnamon (optional)
  • ¾ cup toasted chopped walnuts or pecans (optional)

Equipment

  • 9×5-inch loaf pan
  • Parchment paper
  • whisk
  • spatula
  • cooling rack

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

Calories: 310kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 210mgPotassium: 220mgFiber: 2gSugar: 23gVitamin A: 350IUVitamin C: 3mgCalcium: 40mgIron: 1.3mg

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.
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