Irresistibly Moist Banana Bread Recipe

Introduction

This irresistibly moist banana bread is a comforting treat perfect for breakfast, snacks, or dessert. Made with simple pantry staples, it fills your kitchen with a welcoming aroma and offers a versatile base to customize with nuts or chocolate chips.

Ingredients

• 4 medium or 3 large ripe bananas (spotty)
• 1/2 cup unsalted butter (softened) or melted coconut oil for dairy-free
• 1/2 cup brown sugar (light or dark)
• 1/4 cup granulated sugar
• 2 large eggs (or flax eggs for vegan: 1 tbsp ground flaxseed + 2.5 tbsp water per egg)
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda (fresh)
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped nuts (walnuts or pecans) or 1/2 cup chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Step 2: In a bowl, mash the ripe bananas until smooth using a fork or electric mixer.
3. Step 3: In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Beat in the eggs and sour cream until well combined, then gradually fold in the mashed bananas.
5. Step 5: In another bowl, whisk together the flour, baking soda, and salt to remove lumps and evenly distribute the baking soda.
6. Step 6: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
7. Step 7: If using, fold in the chopped nuts or chocolate chips now.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Step 9: Bake for about 65 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use very ripe bananas with brown spots for maximum sweetness and moisture.
• Substitute half the flour with whole wheat for a nuttier flavor.
• Add 1 teaspoon cinnamon or nutmeg for a warm spice note.
• For a dairy-free option, use melted coconut oil instead of butter and coconut yogurt for sour cream.
• Swirl in Nutella or fold in shredded coconut for exciting flavor twists.
• Don’t overmix the batter to prevent dense, tough bread.
• Allow bread to cool completely before slicing to maintain moisture.

Storage

Store banana bread in an airtight container at room temperature for up to 3 days to keep it moist. For longer storage, refrigerate for up to a week wrapped tightly to prevent drying out. You can also freeze individual slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw at room temperature or toast frozen slices for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right ripe bananas?

Choose medium to large bananas with plenty of brown spots for peak ripeness and sweetness. Avoid overly mushy or completely black bananas as they may affect texture.

How should I store leftover banana bread?

Keep it in an airtight container at room temperature for up to 3 days, or refrigerate wrapped tightly for up to a week to prevent it from drying out.

Irresistibly Moist Banana Bread Recipe

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This irresistibly moist banana bread is a comforting and versatile treat that’s perfect for breakfast, a snack, or dessert. Made with ripe bananas, buttery richness, and a tender crumb, it fills your kitchen with an inviting aroma as it bakes. Easy to customize with nuts, chocolate chips, or spices, this classic recipe uses simple pantry ingredients and delivers a moist, flavorful loaf that everyone will crave.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 10–12 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Batter

• 4 medium or 3 large ripe spotty bananas
• 1/2 cup unsalted butter, softened (or melted coconut oil for dairy-free)
• 1/2 cup brown sugar (light or dark)
• 1/4 cup granulated sugar (adjust to taste)
• 2 large eggs (or 2 flax eggs: 2 tbsp ground flaxseed + 5 tbsp water, mixed and rested)
• 1/2 cup sour cream (or Greek yogurt or unsweetened applesauce)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional Mix-Ins

• 1/2 cup chopped nuts (pecans or walnuts)
• 1/2 cup chocolate chips
• 1 teaspoon cinnamon or nutmeg (for spiced version)
• 1 tablespoon grated orange or lemon zest
• 1/2 cup shredded coconut

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
2. Mash Bananas: In a mixing bowl, mash the ripe bananas with a fork or electric mixer until smooth to ensure moisture distribution.
3. Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter with brown sugar and granulated sugar until light and fluffy, about 3-5 minutes. This step creates a soft texture.
4. Combine Wet Ingredients: Add eggs and sour cream to the creamed butter mixture, mixing until well combined. Gradually fold in the mashed bananas, blending everything evenly.
5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring no lumps and even distribution of leavening.
6. Fold Together: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender. If desired, fold in nuts, chocolate chips, or any optional additions.
7. Transfer to Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and lightly tap to settle the batter.
8. Bake: Bake in the preheated oven for about 65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
10. Serve: Optionally serve warm with butter, or enjoy plain with coffee, tea, or your favorite toppings.

Notes

• Use very ripe bananas with brown spots for maximum sweetness and moisture.
• Do not overmix the batter to avoid dense, tough bread; mixing until just combined is best.
• Check the freshness of your baking soda to ensure the bread rises properly.
• Customize with nuts or chocolate chips but keep mix-ins to about 3/4 cup total to maintain balance.
• Allow the bread to cool completely on a wire rack before slicing to preserve moisture and texture.
• You can mix the batter up to 24 hours ahead and refrigerate it, covered tightly to prevent oxidation.
• Store banana bread at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
• Reheat frozen slices by thawing at room temperature or toasting directly from the freezer for a warm treat.
• For dairy-free options, substitute butter with coconut oil and sour cream with coconut yogurt or applesauce.
• For a vegan version, use flax eggs in place of regular eggs.

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