Easy Banana Bread Recipe
Hola! I’m Emma, and if you’ve ever wondered what happens when a Florida girl falls in love with the bold, soul-warming flavors of comfort food, this Best Moist Banana Bread Recipe is the answer. Back in my mama’s kitchen, I learned that bananas past their prime weren’t wasted—they were transformed into something magical. Add a little sour cream, a touch of cinnamon, and a buttery crumb, and you’ll get the most unbelievably moist banana bread. Whether you call it banana nut bread or just “the best banana bread ever,” this easy banana bread recipe is the one you’ll make on repeat.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 mins | 55 mins | 1 hr 10 mins | 12 slices | Easy | American | All year |
Why You’ll Love This Recipe
- Super Moist Texture – The secret is sour cream, which adds richness without making the bread heavy. Each slice is tender and soft.
- Full Banana Flavor – Perfectly ripe bananas give this bread a deep, sweet banana taste without being overly dense.
- Versatile Add-ins – Pecans, walnuts, or even chocolate chips can be folded in to make it extra special.
- Beginner-Friendly – With simple steps and everyday ingredients, anyone can master this recipe.
- Freezer-Friendly – Make it ahead and freeze slices for a quick breakfast or snack.
Best Moist Banana Bread Recipe with Sour Cream
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Description
Super-moist banana bread with sour cream for a tender crumb and big banana flavor. Easy one-bowl batter with optional toasted walnuts or pecans—perfect rise, perfectly sliceable, and freezer-friendly.
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 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
Instructions
1. Preheat oven to 350°F. Grease or line a 9×5 loaf pan with parchment paper.
2. Toast nuts (if using) on a baking sheet at 350°F for 5–7 minutes. Let cool.
3. In a large bowl or stand mixer, cream butter, brown sugar, and granulated sugar until fluffy.
4. Beat in eggs and vanilla extract.
5. Mash bananas and stir into the butter mixture.
6. Add flour and oat flour. Sprinkle in baking soda, baking powder, salt, and optional spices. Stir to combine.
7. Fold in sour cream until fully incorporated.
8. Fold in toasted nuts (if using).
9. Pour batter into the pan, smooth the top.
10. Bake for 55–65 minutes or until a toothpick inserted comes out with moist crumbs.
11. Cool at least 20 minutes before slicing. Serve warm with butter.
Notes
Use very ripe bananas for the best flavor.
Substitute oat flour with all-purpose flour if needed.
Do not overmix once flour is added to keep bread tender.
Wrap tightly and store at room temperature up to 2 days or refrigerate up to 5 days.
Freeze whole or sliced—thaw and lightly toast to refresh.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 257
- Sugar: 19 g
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 53 mg
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 (about 2 1/2 medium bananas, 9 ounces)
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup old-fashioned oats, blended into powder (or sub with flour)
- 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)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Bananas | Use very ripe bananas with brown spots for maximum sweetness and flavor. Mash with a fork or potato masher. |
| Butter | Ensure it’s softened at room temperature for smooth creaming with sugar. |
| Oats | Blending oats into oat flour adds nuttiness and texture; substitute with all-purpose flour if needed. |
| Sour Cream | Adds moisture and tang; Greek yogurt can also work in a pinch. |
| Nuts | Toast before folding in to enhance their nutty flavor. |
Step-by-Step Instructions
- Prepare the pan: Preheat oven to 350°F. Grease a 9×5 loaf pan or line with parchment for easy removal.
- Toast the nuts: If using, spread chopped walnuts or pecans on a baking sheet and toast for 5–7 minutes until fragrant. Let cool.
- Cream butter and sugars: In a large bowl or stand mixer, beat softened butter with brown sugar and white sugar until light and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time, followed by vanilla, scraping the bowl as needed.
- Mash bananas: Mash ripe bananas until smooth and measure out 1 cup. Stir into the batter until combined.
- Mix dry ingredients: Add flour, oat flour, baking soda, baking powder, salt, and optional spices. Stir gently into wet mixture.
- Add sour cream: Fold in sour cream for moisture and fluffiness.
- Fold in nuts: Stir in toasted pecans or walnuts if using.
- Bake: Pour batter into the pan, smooth the top, and bake for 55–65 minutes. A toothpick should come out mostly clean.
- Cool and serve: Let cool for 20 minutes before slicing. Enjoy warm with butter or store for later.
Helpful Tips
- Always test with a toothpick in the center to avoid underbaking.
- Line your loaf pan with parchment to lift the bread easily.
- Don’t overmix once the flour is added to keep the bread tender.
- Cool completely before slicing to prevent crumbling.
Expert Tips for the Best Results
- Use room temperature ingredients for smoother mixing.
- Don’t skimp on sour cream – it’s the secret to ultra-moist bread.
- Adjust banana amount carefully – too much makes the bread dense and gummy.
- Rotate your pan halfway through baking for even browning.
Recipe Variations
- Chocolate Chip Banana Bread – Fold in 1/2 cup chocolate chips for a sweet twist.
- Coconut Banana Bread – Add shredded coconut for a tropical flavor.
- Gluten-Free Banana Bread – Replace flour with a gluten-free blend for an easy swap.
- Spiced Banana Bread – Increase cinnamon and nutmeg for a cozy fall version.
Make Ahead & Freezer Tips
This banana bread stays fresh on the counter for 2 days when covered. For longer storage, refrigerate up to 5 days. To freeze, wrap the whole loaf in foil and a zip bag, or freeze individual slices. Thaw at room temp or pop slices in the toaster.
Serving Suggestions
Serve banana bread slightly warm with butter melting into each slice. It’s also delicious with cream cheese spread or a drizzle of honey. For brunch, pair it with scrambled eggs and fresh fruit.
Pairing Ideas
- Drinks: Pairs beautifully with coffee, chai latte, or a glass of cold milk.
- Sides: Try with yogurt parfaits or a small fruit salad.
- Wine: A light dessert wine like Moscato complements the sweetness.
Storage and Reheating Tips
Store covered at room temperature for 2 days or refrigerate up to 5. Reheat slices in the microwave for 10–15 seconds, or toast lightly to bring back the fresh-baked texture.
Frequently Asked Questions (FAQs)
Can I make banana bread without nuts?
Yes! Simply leave them out, and the bread will still be delicious.
Can I double this recipe?
Absolutely—just bake in two separate loaf pans to ensure even cooking.
Can I use frozen bananas?
Yes, thaw them fully and drain any excess liquid before mashing.
What if I don’t have sour cream?
Greek yogurt works well as a substitute for similar moisture and tang.
Why is my banana bread sinking in the middle?
It may be underbaked. Always check with a toothpick before removing from the oven.
Can I make this into muffins?
Yes, bake in a muffin tin at 350°F for 20–25 minutes.
What’s the best way to ripen bananas quickly?
Place them in a 300°F oven for 10–15 minutes until the skins blacken.
Nutrition Information (per slice)
| Calories | Carbs | Protein | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 257 | 32g | 3g | 14g | 1g | 19g |
Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Best Moist Banana Bread Recipe is the ultimate comfort bake—soft, flavorful, and perfect every single time. Grab those ripe bananas, whip up a loaf, and enjoy a slice of warm banana bread with someone you love.
