This is the best, moist banana bread recipe ever! It has a super moist, tender texture and a 5-star rating! The flavor is buttery, and it’s made with super-ripe bananas and spices, giving it the ultimate taste. Melted butter, oil, eggs, and sour cream make this a super moist banana bread that’s fluffy in texture.
Turn your overripe bananas into something delicious! I have experimented with different ingredients but found the best option for making super moist banana bread is a combination of melted butter, oil, and sour cream. These ingredients work together to create a rich flavor from the butter, a moist texture from the oil, and the tender bread from the sour cream.
I love this recipe because the flavors are so good. It’s the most tender, delicious banana bread ever. Slather it with butter when it’s out of the oven for the best-tasting loaf you’ve ever had.
This moist banana bread recipe is excellent for brunch any time of the year. I also love to give a fresh banana loaf as a gift to any new moms or neighbors moving in. I promise this will become your favorite banana bread recipe! Serve it with one of our brunch cocktails for the ultimate treat!
For more loaf recipes, check out our super moist pumpkin bread recipe, famous coconut loaf, and the best lemon loaf.
And if you love banana desserts, try my baked banana donuts, blueberry banana muffins, and banana pudding pie.
Ingredient Notes
All-purpose flour – Stabilizes and holds the bread together. I use King Arthur flour for this recipe, but you can also use whole-wheat flour.
Granulated Sugar – This recipe is not too sweet, but you can use less sugar. It will change the flavor of the bread, though.
Very Ripe Bananas -These add flavor and create moist banana bread. The banana peel should be very brown and ripe. The riper the banana, the sweeter it is.
Melted Butter – Use unsalted butter for this bread. Butter adds a lot of flavor and moistness to the bread.
Sour Cream – Adds moisture without thinning your batter like a liquid would.
Canola Oil – Adds moisture to the recipe. You can also use vegetable, sunflower, or coconut oil. Remember, these tiny changes do affect the original recipe.
Eggs – Creates structure and stability. Use large organic eggs when making this bread.
Baking Soda – Helps the bread rise.
Cinnamon, Nutmeg, and Salt – These spices flavor banana bread. Use ground spices for the recipe.
Vanilla Extract – Enhances flavors and adds subtle vanilla flavor. Use pure vanilla extract.
How to Mash Bananas
- Peel and place ripe bananas in a mixing bowl or stand mixer.
- Use a fork or a potato masher to smash the bananas until they are smooth.
- You can also use an electric mixer to mash the bananas quickly.
What Loaf Pan Should You Use
I have made this recipe in glass, ceramic, and tin. The cooking times will change slightly, but they all turn out great. So you can use whatever pan you have at home.
Ceramic: We use a 10″ x 5″ x 3″ ceramic loaf pan for all of our bread and loaves. I highly recommend The Emile Henry French Ceramic Ruffled.
The ceramic heats evenly, so bread and loaves cook even and brown to perfection. You will have it forever, and it’s so worth the investment!
Glass: The best thing about using a glass loaf pan for beginners is that you can see through the pan to tell when the bread is done. One thing to note is that glass is an insulator and is slow to heat so that the baking time will vary.
Metal: Metal pans are great because they are easy to maintain, lightweight, and provide a consistent bake. Baking in aluminum will give the bread an evening browning.
If you have a smaller 8 x 4-inch loaf pan, you can use that, but only fill it 3/4 of the way complete. You can get two loaf cakes from it using a smaller pan.
How Ripe Should Bananas Be for Banana Bread?
Bananas should be very ripe and have a dark brown peel. You don’t want to buy fresh bananas from the grocery store for this recipe, but rather, let them sit on the counter and develop brown, even black, spots.
As bananas ripen, their starches break down into sugar. This breakdown makes them perfect for baking and increases their antioxidant levels. The mushy texture also makes them malleable (ideal for mixing) and provides the loaf with that desirable soft mouthfeel.
How Do You Ripen Bananas in an Hour?
Preheat the oven to 300° and place bananas in a lined pan. When the oven’s ready, put the bananas in and regularly check until their skin turns brown. This process mimics the natural one, turning starches to sugar, and is the quickest option other than resting. If you plan ahead and have a few more days, you can place bananas in a brown paper bag to ripen quicker.
Can I use frozen bananas?
Yes, you can use frozen bananas for this recipe. First, thaw them at room temperature and drain any excess liquid.
Banana Bread Variations and Substitutions
With Walnuts: If you prefer nuts in your banana bread, fold 1/2 cup of chopped walnuts at the end.
Chocolate Chips: Add 3/4 cup semisweet chocolate chips to the batter at the end to make chocolate chip banana bread. Give it a light stir.
Caramel: Drizzle homemade caramel sauce over the top.
Nutella: Swirl Nutella in the banana bread.
Chocolate Ganache: Pour a chocolate ganache over the top.
Gluten-Free: Try Bob’s Red Mills Gluten-Free Baking Flour
Healthier Flour: King Arthur, Whole Wheat Traditional Flour
How to Store
Banana bread can be stored at room temperature in an airtight container for up to four days. Here are more tips on how to store banana bread.
Freeze: When a loaf is completely cooled (which minimizes condensation in the freezer), wrap it in plastic wrap and store it in an airtight sealed container. That can mean several layers of cling wrap and even bagging it in a freezer bag afterward.
Loaves can be frozen in slices, half loaves, and even whole loaves and be stored for months.
More Recipes You’ll Love
If you love this recipe, try any of these:
- Apple Cider Donuts
- Classic Banana Cake
- The Best Pumpkin Pancakes
- Easy Cinnamon Roll Recipe
- Lemon Ricotta Pancakes
If you’re looking for more brunch recipes, try our monkey bread recipe, monkey bread muffins, and the best blueberry and banana muffins ever!
Whether you’re a baking novice or a baked goods connoisseur, you’ll love this moist, deliciously balanced homemade banana bread. It is a staple in my home and will also be a constant in yours.
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Super Moist Banana Bread Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 cup sugar
- 3 bananas , very ripe and mashed
- 2 eggs
- 1/2 cup canola oil
- 4 tbsp melted butter
- 2 tbsp sour cream
- 1 tbsp vanilla extract
Instructions
- Preheat the Oven – 325°F
- Mash – Using a fork mash the ripe bananas in a bowl.
- Combine Dry Ingredients – In a mixing bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- Whip Sugar and Eggs – Then, using the whip attachment, combine the sugar and eggs in a stand alone mixer and mix on medium for 5 minutes until light and fluffy.
- Add Oil and Butter – Turn the mixer to low and very slowly add in the oil and melted butter. Should take about 1 minute to add these in, slowly whipping to incorporate.
- Add Bananas, Sour Cream and Vanilla – Mix on low for another minute.
- Fold in the Dry Ingredients – Using a rubber spatula, gently fold in the dry ingredients into the wet. Do this just until the ingredients are incorporated, but do not beat or over mix.
- Prepare – Cut a piece of parchment paper long enough to hang over the sides of a 9×5 loaf pan. Butter the pan, then place the parchment paper over the top. Butter the parchment paper and all sides of the pan. Pour the batter into the pan.
- Bake – For 1 hour and 30 minutes until the bread has risen in the center and is not jiggly. If you take it out too early the middle of the loaf will sink.
Video
Notes
Nutrition
This was okay. Not really any different from most banana bread recipes but some extra work so don’t think I’ll make it again. One thing to note: I made the recipe exactly as written, same sized pan, etc. and the cooking time was way too long. I test my oven frequently as I do a lot of baking so I know it’s correct. However, I have never cooked banana bread for more than an hour so I checked it at 60 minutes and it was done. Well done. Probably could have been in for 50-55 minutes ideally. I hope the author adjusts the timing, but if not I highly recommend testing this after an hour to prevent it being overdone.
I absolutely love this banana bread recipe—it’s flavorful, moist, and truly one of the best I’ve ever had. I’ve made it several times, and it always turns out amazing! Since oven temperatures and conditions can vary, I recommend setting the timer 10 minutes earlier than the recipe suggests to check for doneness. This way, you can avoid overbaking. The timing works perfectly for me, but it might be different for someone else. Even things like not using ripe enough bananas can affect the outcome, so make sure everything is just right!
Best banana bread recipe I have ever made by far! Might add apple or pear chunks and walnuts with it next time. Sooo good!!!
This was awesome! I will put less sugar next time but that just a personal preference. Tamu sana 😋
Seriously perfect!!! Love the cinnamon and nutmeg touch!
Only would take it out at 1 hour and 15 mins or less because it was darker than preferred at 1 hr 30 mins!