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Moist Banana Bread Recipe

ByCaroline
Jump to Recipe· 4.8 from 24 reviews

If you’ve been hunting for the ultimate sweet treat that’s got the perfect crumb and bursts with banana flavor, your search is over. This Moist Banana Bread Recipe is exactly what your taste buds have been begging for! I’ve tweaked this recipe over countless loaves to get that perfect balance of moist, tender, and subtly spiced bread that’s as good warm and buttery right out of the oven as it is the next day. Stick with me here, because once you try this one, it might just become your go-to banana bread too.

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Why This Recipe Works

  • Balanced Banana Flavor: Using just the right amount of ripe bananas keeps the bread super moist without getting gummy.
  • Textural Depth: Blending oats into oat flour adds subtle nuttiness and moisture that elevates the crumb.
  • Sour Cream Magic: Folding in sour cream provides a gentle tang and extra softness that make every bite melt in your mouth.
  • Simple but Effective Leavening: The combo of baking powder and baking soda creates the perfect rise without drying out the bread.
Moist Banana Bread, best banana bread recipe, easy banana bread, tender banana bread, banana loaf recipe - A single loaf of brown banana bread with a rough and cracked crust texture, sitting directly on crumpled parchment paper. The bread is rectangular with rounded corners and a deep crack running lengthwise down the middle. To the sides of the bread are parts of ripe bananas with dark spots, and part of a small black bowl with brown sugar is slightly visible on the left. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This blend of ingredients hits all the right notes for a moist banana bread. I like to keep things simple but flavorful — no weird substitutes needed here, though I’ll share some tips if you want to switch it up. Freshness counts, especially with butter and eggs, so keep those in mind when shopping.

Moist Banana Bread, best banana bread recipe, easy banana bread, tender banana bread, banana loaf recipe - Flat lay of a stick of softened butter on a simple white ceramic plate, two whole uncracked brown eggs, a small white bowl of packed brown sugar, a small white bowl of white granulated sugar, two medium ripe bananas peeled and sliced, a small white bowl of all-purpose flour, a small white bowl of finely ground old fashioned oats, a small white bowl of sour cream, a small white bowl of golden baking powder, a small white bowl of light beige baking soda powder, a small white bowl of coarse kosher salt crystals, a small white bowl with ground cinnamon, a small white bowl with ground nutmeg, a small white bowl with ground cloves, a small white ceramic dish of chopped toasted walnuts and pecans mixed together — all ingredients fresh and natural, arranged in perfect symmetry, realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter: Using softened butter lets you cream it well with sugars for a fluffy batter.
  • Brown Sugar: Adds moisture and a subtle caramel note that pairs beautifully with bananas.
  • Granulated Sugar: Balances sweetness and helps with structure.
  • Eggs: Bind everything together and contribute to tenderness.
  • Vanilla Extract: Enhances the natural sweetness and aroma.
  • Ripe Bananas: The star of the show – must be very ripe and mashed for maximum flavor and moisture.
  • All-Purpose Flour: The base structure; spooned and leveled for accuracy.
  • Old Fashioned Oats: Blended into oat flour for added texture and moisture-retention.
  • Baking Soda & Baking Powder: The dynamic duo making sure your bread rises perfectly without drying.
  • Kosher Salt: Balances sweetness and enhances flavors.
  • Sour Cream: Adds tang and richness that keeps the bread wonderfully moist.
  • Spices (Cinnamon, Nutmeg, Cloves) [Optional]: Warm spices that make banana bread extra cozy but totally optional if you prefer plain.
  • Toasted Pecans or Walnuts [Optional]: Adds crunch and nutty flavor — toasting first really amps up the aroma.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Moist Banana Bread Recipe is super flexible. Whether you’re a nuts person or prefer it plain, want to add chocolate chips, or even swap the oats for a bit more flour, you can tailor it to your liking. I often change up the add-ins depending on what I’ve got on hand or who I’m baking for.

  • Add-ins: Chocolate chips or dried fruit? I’ve tossed in dark chocolate chunks for a decadent twist — heavenly with a warm slice!
  • Nut-free: Simply leave out the nuts, and maybe sprinkle a pinch of extra cinnamon for personality.
  • Gluten swap: I haven’t tried it myself, but swapping flour for a gluten-free blend might work; just keep the oat part as is.
  • Spice variations: If you’re not into cloves or nutmeg, just stick with cinnamon or leave the spices out entirely. It’s still lovely.

Step-by-Step: How I Make Moist Banana Bread Recipe

Step 1: Prep Your Pan & Toast Nuts

Preheat your oven to 350°F. I like to line my 9×5-inch loaf pan with parchment paper because it makes pulling out the loaf so much easier — no sticking moments here! If you’re adding nuts, spread them out on a baking sheet and toast for 5-7 minutes until they smell toasty and aromatic, stirring a couple times. Let them cool while you mix the batter.

Step 2: Cream Butter and Sugars

In a large bowl or stand mixer, beat your softened butter until smooth. Then, add both brown and granulated sugar and beat for about 2 minutes until the mix is fluffy and light in color. Don’t forget to scrape down the sides so everything gets incorporated — this step sets the stage for a tender crumb.

Step 3: Add Eggs, Vanilla, and Bananas

Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, mash those perfectly ripe bananas (about 2 and a half medium ones) with a fork or potato masher — the riper, the better! Stir the mashed banana into your wet ingredients until just combined.

Step 4: Prepare Dry Mix and Spices

Blend your old fashioned oats until they reach a powdery consistency — this oat flour is a game-changer for texture. In a small bowl, mix your all-purpose flour, oat flour, baking soda, baking powder, kosher salt, and optional warming spices. Mix those dry ingredients well to avoid any clumps.

Step 5: Combine and Fold in Sour Cream and Nuts

Slowly stir the dry ingredients into the wet mixture, ensuring you scrape the bottom of the bowl to catch any stray flour pockets. Just before you finish mixing, fold in that half cup of sour cream — trust me, this is the secret weapon for moistness. Gently fold in your cooled toasted nuts if using, or save a bit to sprinkle on top for a pretty finish.

Step 6: Bake and Test for Doneness

Pour your batter into the pan and smooth the top with a spatula. Bake for 55 to 65 minutes. Because ovens can be sneaky, start checking around 50 minutes. The gold standard? Insert a toothpick deep into the center — if it comes out without wet batter (a few moist crumbs are fine), it’s done. The bread will be golden brown and pull slightly away from the sides. Let it cool on a wire rack for at least 20 minutes — patience here means neater slices and less crumbling!

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Tips from My Kitchen

  • Bananas Matter: Don’t skimp on ripe bananas — the more speckled, the sweeter and moister the bread.
  • Oats Are Optional but Loved: Oat flour adds moisture and a rustic texture, but you can swap it out for all-purpose flour if you prefer.
  • Don’t Overmix: Stir just until the flour disappears for a tender crumb; overmixing develops gluten and makes bread tough.
  • Cool Before Cutting: Slicing too soon can turn your bread gummy; a little patience goes a long way.

How to Serve Moist Banana Bread Recipe

Moist Banana Bread, best banana bread recipe, easy banana bread, tender banana bread, banana loaf recipe - A close-up view of a single thick slice of nut bread resting on crinkled parchment paper on a white marbled surface. The bread has a rough, golden-brown crust that looks crunchy and textured on top and around the edges. Inside the slice, the soft, moist crumb is light golden with scattered dark pieces of nuts giving a speckled pattern across the slice. The shape is a neat rectangle with slightly rounded corners and the crumb looks dense but tender. In the background, there are some blurred white bowls on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love serving a slice warm from the oven slathered with good-quality butter — simple and pure. Sometimes I top it off with a light drizzle of honey or a sprinkle of powdered sugar for extra charm. Toasted nuts on top add a lovely crunch and make the loaf look even more inviting.

Side Dishes

This banana bread pairs wonderfully with a cozy cup of coffee or spicy chai tea. For a morning boost, I sometimes serve it alongside Greek yogurt and fresh berries. It’s also an excellent midday snack with a glass of milk or your favorite nut milk.

Creative Ways to Present

For birthdays or casual brunches, I’ve cut the bread into small squares, stacked them up, and drizzled with chocolate sauce and toasted nuts for a fun dessert platter. Another time, I hollowed out thick slices and stuffed them with berry compote and whipped cream — pure indulgence!

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep my banana bread covered with plastic wrap or in an airtight container on the counter for up to two days. If it lasts that long at your place (mine rarely does!), I pop it into the fridge after that to keep it fresh a bit longer.

Freezing

Banana bread freezes like a dream. I usually wrap the entire loaf in foil, then tuck it inside a zip-top bag before freezing. For quick snacks, slicing before freezing works perfectly — just thaw slices on the counter and toast them lightly for a fresh-baked vibe any time.

Reheating

To revive leftover slices, I find toasting gently for a minute or two brings back that just-baked crisp edge while keeping the inside soft. You can also microwave a slice for about 15 seconds if you’re in a hurry, but the toaster is my personal favorite.

FAQs

  1. Can I use less banana and still get moist banana bread?

    Absolutely! This Moist Banana Bread Recipe works well with about 1 cup of mashed bananas — roughly 2 and a half medium bananas. Using less banana won’t dry it out since the sour cream and oats help keep it moist. More banana can make the bread denser, so this amount hits a good balance.

  2. Do I have to use sour cream in this banana bread?

    Sour cream adds a lovely tang and richness that helps keep the banana bread super moist. If you don’t have sour cream, you can try substituting with Greek yogurt or even buttermilk, but the texture and flavor will vary slightly. Skipping it entirely might make the bread a bit less tender.

  3. Why blend oats into oat flour instead of using regular flour?

    Blending oats into oat flour adds a subtle nutty flavor and retains moisture better than just all-purpose flour. It also gives the bread a nice tender texture and a bit of wholesome rustic charm without the chewiness whole oats might add.

  4. How can I tell when my banana bread is perfectly baked?

    The best way is the toothpick test: insert a toothpick deep into the center of the loaf, especially into the crack on top, and it should come out mostly clean with no wet batter. Some moist crumbs are okay and expected. Also, the edges will start to pull away slightly from the pan, and the top will be a beautiful golden brown.

Final Thoughts

This Moist Banana Bread Recipe isn’t just another loaf to me — it’s a cozy hug in bread form that has become a staple in my kitchen for weeks when bananas start looking a little too ripe. The texture, flavor, and simple ingredients come together effortlessly to deliver that ideal slice that’s soft, flavorful, and a little addictive. Give it a go and see how it soon becomes your comfort baking buddy, no matter the season!

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Moist Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Best Moist Banana Bread Recipe yields a perfectly tender, flavorful loaf packed with ripe bananas and a subtle blend of warm spices. Enhanced with sour cream and oat flour for extra moisture and texture, this banana bread is easy to make and ideal for breakfast, snacks, or dessert. Toasted nuts add a pleasant crunch, but they are optional to suit your preference.

Ingredients

Wet 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 and 1/2 medium bananas
  • 1/2 cup sour cream

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 cup old fashioned oats, blended into a powder
  • 1 teaspoon baking soda
  • 1 and 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
  2. Toast Nuts: If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet. Bake at 350 degrees F for 5-7 minutes, stirring every 2 minutes until fragrant. Let 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 beat for about 2 minutes until fluffy, scraping the bowl sides.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract. Mix until fully incorporated and scrape down the bowl.
  5. Mash Bananas: In a small bowl, mash about 2 and 1/2 very ripe bananas until you have 1 cup of mashed banana. Add this to the wet mixture and stir until combined.
  6. Prepare Dry Ingredients: Add 1 cup all-purpose flour to the bowl without mixing. Blend the old fashioned oats into a powder and add to the bowl. Use a small spoon to stir the baking soda, baking powder, and kosher salt into the flour until evenly distributed. Add optional cinnamon, nutmeg, and cloves if using.
  7. Combine Wet and Dry: Stir the dry ingredients into the wet ingredients until just incorporated, scraping the sides and bottom of the bowl to avoid lumps.
  8. Fold in Sour Cream and Nuts: Fold in the sour cream gently until incorporated. If using, fold in the toasted nuts, reserving some to sprinkle on top if desired.
  9. Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle reserved nuts on top.
  10. Bake: Bake at 350 degrees F for 65 minutes. Begin checking toothpick doneness after 55 minutes by inserting it deep into the center; it should come out with no wet batter, though moist crumbs are acceptable.
  11. Cool and Serve: Let the banana bread cool on a cooling rack for at least 20 minutes before slicing. Serve warm with butter if desired.
  12. Storage: Store covered at room temperature for up to 2 days, refrigerate thereafter, or freeze wrapped individually or whole for longer storage. Thaw at room temperature before serving.

Notes

  • You can increase the mashed banana amount up to 2 cups without adjusting other ingredients, but expect a denser, more gummy texture.
  • If you don’t have oats, replace the 1/2 cup oat flour with 1/2 cup all-purpose flour.
  • Using parchment paper to line the loaf pan makes it easier to remove the banana bread without sticking.
  • To toast nuts, watch carefully to avoid burning and enhance flavor and crunch.
  • The optional spices add warmth but are not necessary for a delicious bread.
  • Cooling the bread adequately before slicing allows it to set and prevents crumbling.
  • Freezing banana bread is a great way to preserve leftovers; toast slices after thawing for added texture.

Nutrition

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 210 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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