Best Moist Banana Bread
A wonderfully moist and flavorful banana bread made with ripe bananas and sour cream, perfect for any occasion.
Ingredients
Wet Ingredients
- ½ cup butter, softened 1 stick
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana about 2 and 1/2 medium bananas, or 9 ounces
- ½ cup sour cream
Dry Ingredients
- 1 cup all-purpose flour spooned and leveled
- ½ cup old-fashioned oats blended into a powder
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- ¾ teaspoon kosher salt
Optional Add-ins
- ¼ teaspoon cinnamon optional
- ⅛ teaspoon nutmeg optional
- ⅛ teaspoon cloves optional
- ½ to ¾ cup toasted pecans or walnuts optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan with nonstick spray or line with parchment paper.
- If using nuts, toast them on a dry baking sheet for 5-7 minutes until fragrant and cool.
Mixing Ingredients
- In a bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, beating until well combined.
- Mash the ripe bananas and fold into the butter mixture.
- In another bowl, combine the flour, oat flour, baking soda, baking powder, and salt. Add optional spices if desired.
- Gradually ease the dry mixture into the wet mixture, mixing until just combined.
- Fold in sour cream and nuts, if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, checking doneness with a toothpick.
- Allow to cool in the pan for 20 minutes before transferring to a rack.
Notes
Allow the banana bread to cool completely before slicing for best texture. Experiment with various add-ins for unique flavors.