This literally is the best banana bread recipe ever! It’s incredibly moist and absolutely delicious. It’s buttery and made with super ripe bananas and spices giving it the ultimate flavor.
Have you ever made homemade banana bread yourself? If you have poor, brown bananas, don’t fret. You can make something even more delicious out of them and you’ll be very happy you did!
We use butter, oil, eggs and sour cream to make a super moist banana bread that’s fluffy in texture too. It’s really why we love this recipe so much because the flavors are so good, the spices add the best flavor and it’s really the most tender, delicious banana bread ever.
How to Make Banana Bread
- All-purpose Flour – Stabilizes the bread and holds it together. We used King Arthur flour for this recipe.
- Granulated Sugar – Sweetens the bread.
- Very Ripe Bananas – Adds flavor and creates a very moist banana bread.
- Melted Butter – Adds flavor and moistness.
- Sour Cream – Adds moisture.
- Canola Oil – Adds moisture.
- Eggs – Creates structure and stability.
- Baking Soda – Helps the bread rise.
- Cinnamon, Nutmeg, Salt – Adds a warm spice to the bread.
- Vanilla Extract – Enhances flavors and adds subtle vanilla flavor.
What You’ll Need…
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Fork and Spatula
- Mixing Bowl
- Stand Alone Mixer or Hand Mixer
- 9×5 Loaf Pan
- Parchment Paper
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 speed for 5 minutes until light and fluffy.
Next, 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. For best results, do this just until the ingredients are incorporated and do not over beat or over mix.
Prepare – Cut a piece of parchment paper, long enough to hang over the sides of a 9×5 loaf pan. Then, butter the pan and place the parchment paper over the top. Also, butter the parchment paper and all sides of the pan. Then, pour the banana bread batter into the loaf pan.
Bake – For 1 hour and 30 minutes until the bread has risen in the center and is not jiggly. For instance, itf you take it out too early the middle of the bread will sink.
Tips for Making the Best Banana Bread
For best results, use whole, organic ingredients whenever possible.
Do not undercook this recipe as the middle will sink right in. In other words, the loaf needs to be cooked in the center before you take it out. Cooking times will vary depending on your oven temp, location and inside temperature.
Bananas must be very brown and rip to use in banana bread. Do not try to use yellow bananas.
Banana Bread with Walnuts
Fold in 1/2 cup chopped walnuts at the end if you prefer nuts in your banana bread.
Banana Bread with Chocolate Chips
To make chocolate chip banana bread, simply add in 3/4 cup semisweet chocolate chips into the batter at the end. Give it a light stir.
One Bowl Banana Bread
This recipe can be made in one bowl. We prefer to do this in a mixing bowl with a fitted attachment as it gives it a fluffy texture. However, if you are needing to make a quick banana bread follow these steps below:
In a large mixing bowl mash the ripe bananas. Then whisk in the sugar. Slowly pour the oil in while mixing.
Next, add in the eggs, vanilla and sour cream while whisking. Pour in the melted butter.
It’s very important to whisk these ingredients and allow air to incorporate the batter.
Next, gently fold in the the flour, spices, salt and baking soda.
After that, proceed to the steps in the recipe below.
How Do You Keep Banana Bread Moist?
The riper the bananas, the moister the bread. But there are other actions you can take.
Fold the ingredients together in a delicate process. Also baking with oil and butter make a very moist loaf. And of course, adding butter to a warm slice later if desired helps too.
Finally, it’s best to start checking your loaf at the earliest time and rechecking it often for doneness.
How to Measure Flour
I still remember learning how to properly measure flour in my Home Economics class in college. If you’re not using a kitchen scale, this is how you measure flour when baking:
- Gently and lightly spoon the flour into a measuring cup.
- Let the flour pile up and then level off with a knife.
Do not scoop the flour with the measuring cup or pat the flour down. You want it to be light and airy in texture.
Banana Bread Flour Options
You can change the flour in this recipe for dietary restrictions or to make a healthy banana bread. Here are some good options:
- Bob’s Red Mills Gluten Free Baking Flour
- King Arthur, Measure for Measure Flour, Certified Gluten-Free
- King Arthur, Whole Wheat Traditional Flour
- Low Carb High Fiber Flour from Flourish
Frequently Asked Questions
Bananas should be . . . ripe. In fact, the riper, the better.
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. You’ll want no green on the banana or its stem—and there’s a reason for this.
As a banana ripens, the starches break down to sugar. This breakdown makes them perfect for baking and increases the antioxidant levels. The mushy texture also makes them malleable (ideal for mixing) and provides the loaf that desirable soft mouthfeel.
Let’s say you’re in a banana bread jam. You’ve promised a loaf but forgot to buy the bananas in advance. Are you out of luck?
Not so fast—you can use an old trick for ripening bananas in an hour or less. Of course, it’s not the same as letting them ripen of their own accord, but it’ll certainly do in a pinch (and still taste great).
Preheat the oven to 300° and place bananas in a lined pan. When the oven’s ready, put the bananas in and check regularly until their skin turns brown. This process mimics the natural one, turning starches to sugar, and is the quickest option other than resting.
Take bananas out of their peel and mash with a fork in a bowl. You can leave the strings or take them out—personal preference.
You can also mash them in a bowl with a potato masher.
Bananas are fantastic frozen—think bananas foster or used in sorbet—but can banana bread last in the freezer? It can!
When a loaf is completely cooled (which minimizes condensation in the freezer), wrap it in an airtight seal. 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.
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Enjoy the Best Banana Bread Recipe Today!
Whether you’re a baking novice or a baked goods connoisseur, you’ll love this moist, deliciously-balanced banana bread recipe. Banana bread is a staple, and this recipe will be a constant in your home, too.
Have fun baking and let us know what you think by leaving a comment and review below!
Super Moist Banana Bread
- 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
- 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.