This Moist Banana Bread Recipe is sweet – but not too sweet – and full of delicious banana flavor! This bread is so soft and tender, it’s easily the BEST banana bread recipe ever! You can add some chopped walnuts or chocolate chips, or enjoy it plain.

A moist banana bread loaf sitting on a small wire rack.

It’s safe to say I’m probably not the only person who has left over bananas on their kitchen table. Bananas are a staple in our home and we love to make delicious foods with those bananas!

A few of our favorites include banana chocolate chip muffin recipe, Magnolia Bakery banana pudding, and banana cream pie!

A loaf of easy banana bread on a cooling rack with a slices of the bread around the loaf.

As you can see, I left a few small banana chunks in my “mashed banana” mixture. This resulted in tiny banana pieces throughout the banana bread (which made it sooooo yummy!) If you don’t want that, just make sure you mash the bananas until smooth.

Ripe Bananas for Banana Bread

This recipe calls for 2 cups of mashed bananas, this comes to about 4 to 5 medium bananas.

To achieve really delicious banana flavor in banana bread use overly ripe bananas.

To mash the bananas you can use a fork, like pictured below, a pastry blender, or you can place the bananas in the bowl of a stand mixer fitted with a paddle attachment and mix the bananas until really smooth.

Pro tip: As you can see, I left a few small banana chunks in my “mashed banana” mixture. This resulted in tiny banana pieces throughout the banana bread (which made it sooooo yummy!) If you don’t want that, just make sure you mash the bananas until smooth.

A glass bowl full of bananas, and a fork mashing them.

Ingredients needed for Banana Bread

  • Flour – this adds structure to the banana bread
  • Baking soda – a leavening agent that adds lift when it comes in contact with a liquid and an acid (the acid we use is sour cream).
  • Baking powder – a leavening agent that adds lift when in contact with moisture.
  • Salt – adds flavor.
  • Ground cinnamon – a great flavor boost for this banana bread recipe!
  • Unsalted butter – I use unsalted butter when baking because I can control the amount of salt used in the recipe. The butter will be creamed with the sugar to add additional lift and rise in the bread.
  • Light brown sugar – used to add sweetness.
  • Granulated sugar – used for sweetness and aids in browning.
  • Eggs – the egg white has a lot of protein which adds structure; the egg yolk is made of fat which adds tenderness and flavor.
  • Sour cream – moisture that helps keep this banana bread extra moist!
  • Mashed bananas – for flavor!
  • Vanilla extract – used for flavor.

A glass stand mixer bowl with a cube of butter, sugar, and brown sugar in it.

How to make Moist Banana Bread

To make this moist banana bread recipe begin by whisking the dry ingredients together in a bowl.

To the bowl of a stand mixer, fitted with a paddle attachment, or using a hand mixer, beat the butter and both sugars on medium speed for 2-3 minutes or until well creamed.

Add the eggs, one at a time, beating well after each addition.

Add the sour cream, bananas, and vanilla extract and mix again.

A glass stand mixer bowl with the bread batter and sour cream, mashed bananas, and vanilla extract.

Continue by adding the dry ingredients and mix until just combined. Refrain from over mixing the batter. When you over mix, the gluten in the flour forms elastic gluten strands which results in a dense and chewy structure.

Pour the batter into a greased and floured 9″ x 5″ inch loaf pan. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let it sit in the loaf pan for 5-10 minutes. Gently remove the banana bread loaf from the pan and place on a wire rack to cool completely.

A bread loaf pan full of banana bread batter.

How to store Banana Bread

Bakers Tip:  To prevent the banana bread from drying out cover with plastic wrap, aluminum foil, or place the bread in a zip top bag.

Tip for achieving perfectly moist banana bread: You can cover the bread when *slightly* warm to keep the moisture intact.

Can you store banana bread at room temperature? And how long does it last at room temperature? Banana bread will last for 1-2 days at room temperature.

How long does banana bread last in the fridge? Once covered properly, banana bread can store in the fridge for up to 1 week.

Can you freeze banana bread? Yes! Cover the banana bread with a double layer of plastic wrap and then cover with aluminum foil; banana bread will keep in the freezer for 2-3 months. When ready to eat the banana bread remove it from the freezer and place in the fridge to thaw.

A loaf of banana bread on a small cooling rack, with 3 slices cut, one slice laying flat so that you can see the inside of the loaf.

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A moist banana bread loaf sitting on a small wire rack.
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5 from 1 vote

Moist Banana Bread Recipe

Moist banana bread made with loads of bananas, cinnamon, and sour cream.
prep time 10 mins
cook time 1 hr 20 mins
total time 1 hr 30 mins
servings: 1 loaf
calories: 3321kcal
author: Whitney

INGREDIENTS

  • 2 cups all purpose flour
  • 1 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter softened at room temperature
  • 3/4 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup sour cream
  • 2 cups ripe mashed bananas about 4 medium sized bananas
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Adjust oven rack to middle position. Preheat oven to 325° F. Grease and flour a 9x5 inch loaf pan. 
  • In a medium bowl whisk the flour, baking soda, baking powder, salt, and cinnamon. Set aside. 
  • In stand mixer fitted with a paddle attachment (or using a hand mixer) beat the butter and sugars until well creamed, about 2 minutes on medium speed. Add the eggs, one at a time, beating well after each addition. Add the sour cream, bananas, and vanilla and mix until fully combined about 1 minute. 
  • Add the dry ingredients and mix until just combined.
  • Pour the batter into the prepared loaf pan. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean. 
  • Remove from oven and let cool in pan for 10 minutes. After 10 minutes carefully remove the loaf from the pan and let cool completely on a wire rack. 
  • Cover and store banana bread at room temp for 2 days, or in fridge for up to 1 week. 

RECIPE NOTES

Make sure the oven is heated to 325°F. I use an oven thermometer to make sure the oven is at the right temperature. 
Make sure you use overly ripe bananas, they provide great flavor. 
Banana bread tastes amazing come day 2, this gives the flavors time to meld together. 
Banana bread can be frozen for 2 months. Double wrap in plastic wrap and then cover in aluminum foil. 
Calories: 3321kcal | Carbohydrates: 532g | Protein: 47g | Fat: 118g | Saturated Fat: 69g | Cholesterol: 695mg | Sodium: 1954mg | Potassium: 2620mg | Fiber: 20g | Sugar: 287g | Vitamin A: 4110IU | Vitamin C: 41.2mg | Calcium: 459mg | Iron: 16mg
Course: Dessert
Cuisine: American
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