Moist Banana Bread Recipe – The Ultimate Comfort Bake

ByYummy Recipes

Introduction

This moist banana bread is soft, rich, and comforting—perfect for breakfast, snack, or dessert. It’s packed with banana flavor and stays moist for days thanks to sour cream and brown sugar. Easy to make and even easier to love!

Why You’ll Love This Recipe

  • Extra moist texture
  • Rich banana flavor
  • Simple ingredients and no fancy tools
  • Stays fresh and tender for days
  • Highly customizable

Ingredients You’ll Need

  • ½ cup unsalted butter, melted and cooled
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream (or Greek yogurt)
  • 2 tbsp milk
  • 3–4 very ripe bananas, mashed (about 1½ cups)
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon (optional)

Optional: chocolate chips, chopped nuts, or turbinado sugar for topping

Preparation (Step-by-Step)

  1. Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan or line with parchment.
  2. Mash bananas in a bowl and set aside.
  3. In a large bowl, whisk together melted butter and brown sugar.
  4. Add eggs, then stir in vanilla, sour cream, milk, and mashed bananas.
  5. Sprinkle flour, baking soda, salt, and cinnamon on top. Mix gently until just combined.
  6. Fold in chocolate chips or nuts if using.
  7. Pour batter into prepared pan. Sprinkle with sugar or chips.
  8. Bake 55–65 minutes, until a toothpick comes out clean.
  9. Cool 10–15 minutes in pan, then transfer to a rack to cool fully.

Variations & Substitutions

  • Gluten-free: use 1:1 GF flour
  • Dairy-free: use coconut oil and almond yogurt
  • Low-sugar: replace some sugar with maple syrup
  • Nutty: add ½ cup chopped pecans
  • Double chocolate: add cocoa powder and chocolate chunks

How to Serve Moist Banana Bread

  • Warm with butter
  • Toasted with nut butter
  • As dessert with ice cream
  • With coffee or tea
  • Packed for lunch or snack

Recipe Tips

  • Use overripe bananas for maximum flavor
  • Don’t overmix the batter
  • Cool fully before slicing
  • Use foil to prevent overbrowning on top

Storage: 4 days at room temp, 7 days in fridge, or freeze up to 3 months

Cooking Notes

  • Metal pans work best
  • Thick batter is normal
  • Use muffin tins for banana muffins (18–22 min bake time)

Nutritional Information (Per Slice)

  • Calories: 245
  • Protein: 4g
  • Carbs: 32g
  • Fat: 11g
  • Sugar: 15g
  • Sodium: 190mg

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (8–10 slices)

FAQs

  • Can I use frozen bananas? Yes, thaw and drain before using.
  • Can I make this ahead? Yes! Flavor improves by the next day.
  • Can I turn it into muffins? Absolutely, bake 18–22 mins.
  • How do I prevent a soggy middle? Bake until toothpick comes out clean.
  • Can I double this recipe? Yes, divide into two pans.

Conclusion

This Moist Banana Bread Recipe is your go-to for comfort baking—easy, flavorful, and wonderfully soft. It’s the kind of bake you’ll make once and keep forever in your recipe box. Don’t let ripe bananas go to waste—turn them into this delicious loaf today!

Spread the love

Reader Favorite