Description
This Moist Banana Bread is rich, soft, and packed with banana flavor! It’s the perfect way to use overripe bananas and makes a delicious breakfast, snack, or dessert. With a tender crumb and just the right amount of sweetness, this easy-to-make banana bread will be your new go-to recipe.
Ingredients
Scale
- 3 ripe bananas, mashed
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup sour cream or Greek yogurt (for extra moisture)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth. Stir in the melted butter.
- Add the sugar, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Do not overmix.
- Stir in the sour cream (or Greek yogurt) and mix until smooth. If using, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, use overripe bananas with brown spots.
- Substitute brown sugar for granulated sugar for a richer flavor.
- Store at room temperature for up to 3 days or refrigerate for up to a week.
- Freezes well for up to 3 months; wrap tightly in plastic wrap and store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~210
- Fat: 9g
- Carbohydrates: 30g
- Protein: 3g
Keywords: Moist Banana Bread Recipe