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Delicious slice of moist banana bread on a wooden cutting board

Moist Banana Bread

This banana bread is irresistibly moist and tender, made with ripe bananas and sour cream, and optionally enhanced with warm spices and toasted nuts for extra flavor.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • ½ cup unsalted butter, softened to room temperature Creaming this well is the base of a light, fluffy batter.
  • ½ cup packed brown sugar Adds molasses flavor and extra moisture.
  • ½ cup granulated sugar Balances sweetness and helps with structure.
  • 2 large eggs, room temperature Incorporate more easily for a uniform batter.
  • 2 teaspoons vanilla extract Warms the overall flavor.
  • 1 cup mashed very ripe banana (about 9 ounces, roughly 2 1/2 medium bananas) Ripe means browned skin and soft fruit for maximum sweetness and banana flavor.
  • 1 cup all-purpose flour, spooned and leveled Provides the right balance of tenderness and structure.
  • ½ cup old fashioned oats, blended into a powder Adds subtle nuttiness and texture without heaviness.
  • 1 teaspoon baking soda Gives lift and reacts with the acidic elements.
  • 1 ½ teaspoons baking powder Extra lift and a light crumb.
  • ¾ teaspoon kosher salt Enhances all the flavors.
  • ½ cup sour cream The secret to the consistently moist, tender crumb.
Optional Ingredients
  • ¼ teaspoon ground cinnamon Adds warm, autumnal notes.
  • ⅛ teaspoon ground nutmeg Adds warm, autumnal notes.
  • ⅛ teaspoon ground cloves Adds warm, autumnal notes.
  • ½ to ¾ cup toasted pecans or walnuts, chopped For crunch and toasty flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick spray or line it with parchment paper.
  2. Spread chopped walnuts or pecans on a dry baking sheet and bake at 350 F for 5 to 7 minutes, stirring every 2 minutes.
  3. In a large bowl or the bowl of a stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar and beat for about 2 minutes until fluffy, scraping the sides and bottom of the bowl.
  4. Add eggs and vanilla extract to the creamed butter and sugar. Beat until well incorporated.
  5. In a small bowl, mash the bananas until smooth. This should measure about 1 cup.
  6. Add the mashed bananas to the butter and sugar mixture and stir until incorporated.
  7. Add all-purpose flour to the bowl but do not stir yet.
  8. Place rolled oats into a blender or food processor and blend until they form a fine powder. Add the oat flour to the bowl.
  9. Stir baking soda, baking powder, and kosher salt into the flour.
  10. Stir in optional spices if using.
  11. Stir the dry ingredients into the wet ingredients until just incorporated.
  12. Fold in sour cream gently.
  13. Fold in toasted nuts if using.
  14. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake at 350 F for 55 to 65 minutes. Start checking at 55 minutes using the toothpick test.
  2. Let the bread cool in the pan for about 10 to 20 minutes. Then lift out on a cooling rack. Allow to cool at least 20 minutes more before slicing.

Notes

Store covered on the counter for up to 2 days. If there's leftover, refrigerate or freeze using foil and zip-top bag.