Super Moist Banana Bread Recipe

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4.74 from 67 votes

Super Moist Banana Bread Recipe

This is the best banana bread recipe ever! It's easy to make, super moist and full of buttery banana flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch

Cuisine: American

Servings: Loaf

Author: Eden

Cost: $10

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, then check the center. If it’s still jiggly or not fully set, continue baking in 10-minute intervals until the center is fully cooked and no longer sinks. Total bake time can vary between 1 hour to 1 hour and 30 minutes, depending on your oven.

Video

Notes

For best results, use whole, organic ingredients whenever possible.

Add the oil, butter, and vanilla very slowly, with the mixer running to incorporate air into the mixture.

Bananas must be very brown and ripe to be used in banana bread. Do not try to use yellow bananas.

The oven must be preheated before the loaf pan is placed.

Refrain from under-cooking this recipe; the middle will sink right in. In other words, the loaf must be cooked in the center before being put out.

Cooking times will vary depending on accurate oven temperature, location, elevation, and indoor and outdoor temperature. You need to gauge when this recipe is done by checking the center of the loaf.

Nutrition