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Best Moist Banana Bread Recipe

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3.9 from 14 reviews

This Best Moist Banana Bread Recipe delivers a perfectly tender, flavorful loaf with a delightful balance of sweetness and warm spices. Made with ripe bananas, brown and granulated sugars, and a blend of all-purpose flour and oat flour, this banana bread offers a moist and tender crumb, enhanced by optional toasted nuts and aromatic hints of cinnamon, nutmeg, and cloves. It’s ideal for breakfast, snack time, or dessert and is simple to prepare with common pantry ingredients.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 1/2 cup butter (1 stick, softened)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana (9 ounces, about 2 and 1/2 medium bananas)
  • 1/2 cup sour cream

Dry Ingredients

  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 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
  • 1/4 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon cloves (optional)

Optional Add-Ins

  • 1/2 to 3/4 cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal of the bread after baking.
  2. Toast Nuts (Optional): If using nuts, toast 1/2 or 3/4 cup chopped pecans or walnuts on a dry baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes until fragrant. Set aside to cool.
  3. Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar and cream together for about 2 minutes until fluffy, scraping the bowl sides and bottom to incorporate all ingredients.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture and beat well to combine, scraping down the bowl as needed.
  5. Add Mashed Bananas: Mash ripe bananas to equal about 1 cup and stir them into the wet mixture until combined.
  6. Add Flour: Add the all-purpose flour to the bowl but do not mix yet.
  7. Prepare Oat Flour: Blend old fashioned oats in a blender or food processor until powdery and add the oat flour to the bowl without stirring.
  8. Mix Dry Ingredients: Stir the baking soda, baking powder, and kosher salt into the combined flours to evenly distribute and prevent clumps.
  9. Add Spices (Optional): Add the cinnamon, nutmeg, and cloves if using and mix gently.
  10. Combine Wet and Dry: Stir the dry ingredients into the wet banana mixture until just combined, making sure to scrape the sides and bottom of the bowl thoroughly.
  11. Fold in Sour Cream: Gently fold in the sour cream to add moisture and tenderness to the batter.
  12. Fold in Nuts (Optional): If desired, fold in toasted nuts now, reserving some for topping if you like.
  13. Pour Batter and Smooth: Pour the batter into the prepared loaf pan and smooth out the top evenly.
  14. Bake: Bake at 350°F for 55-65 minutes. Check doneness by inserting a toothpick deep into the center; it should come out clean or with moist crumbs but no wet batter. The bread should be browned on top and pulling slightly away from the sides.
  15. Cool: Allow the bread to cool completely on a rack for at least 20 minutes before slicing to ensure firm texture and easier slicing.
  16. Store and Freeze: Store the bread covered on the counter for up to 2 days, then refrigerate any leftovers. Banana bread freezes well; wrap whole or sliced portions tightly in foil and then a ziplock bag. Thaw on the counter before eating, and optionally toast slices to restore freshness.

Notes

  • Using parchment paper to line the pan makes it easier to lift the banana bread out for slicing.
  • Toasted nuts add crunch and flavor, but are optional and can be omitted for a nut-free version.
  • Mash bananas thoroughly to achieve the best moisture and flavor distribution.
  • Oak flour from blended oats adds fiber and texture but can be skipped or replaced with all-purpose flour.
  • Spices like cinnamon, nutmeg, and cloves are optional but provide a warm, aromatic touch.
  • Baking time may vary depending on oven performance; always rely on the toothpick test for doneness.
  • Allow the banana bread to cool properly before slicing to prevent crumbling.
  • Banana bread freezes very well and can be toasted after thawing for an enjoyable texture.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/best-moist-banana-bread-recipe/