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

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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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle reserved nuts on top.
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.
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.
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