Moist Classic Banana Bread

This classic banana bread is the perfect way to use up ripe bananas and fill your kitchen with a warm, sweet aroma. Moist and tender with a soft crumb, it relies on sour cream and butter for extra richness and flavor, making it a favorite treat any time of day.

I made this loaf during a busy weekend when I needed something comforting and quick. Now it’s become a regular request at family breakfasts and afternoon snacks.

Ingredients

• Two cups all-purpose flour: which gives structure but keeps the bread soft
• One teaspoon baking soda: to help the bread rise just right
• Half a teaspoon salt: to balance flavors and enhance sweetness
• Three to four ripe bananas mashed: for their natural sweetness and moist texture, choose bananas heavily spotted or even blackened for best flavor
• Three quarters cup granulated sugar: for just the right amount of sweetness, you can swap some with brown sugar for extra depth
• Two large eggs: to bind everything and add tenderness
• Six tablespoons unsalted butter: melted and cooled, bringing richness and moisture
• One third cup sour cream or plain Greek yogurt: adds tang and keeps the crumb tender
• One teaspoon vanilla extract: for warmth and aroma, quality pure vanilla makes a difference

Step-by-Step Instructions

Soothe your oven:

Preheat to 350 degrees Fahrenheit and prepare an 8 1/2 x 4 1/2 inch loaf pan by greasing and flouring it, or try buttering and sprinkling sugar or cinnamon sugar for a crisp edge

Mix the dry:

Whisk together the flour, baking soda, and salt in a medium bowl to evenly distribute rising agents and salt

Mash the bananas:

In a larger bowl, mash your ripe bananas until mostly smooth but with some small chunks for texture and interest

Combine wet ingredients:

To the mashed bananas, whisk in the sugar, eggs, melted butter, sour cream, and vanilla until they are integrated but not overworked

Bring it all together:

Gently fold the dry ingredients into the wet, stirring just until you see no large flour streaks and the batter is lumpy but uniform, overmixing can make the bread tough

Bake with care:

Pour the batter into the loaf pan and smooth the top. Bake for 50 to 60 minutes. Check at 50 minutes by inserting a toothpick, it should come out clean or with only a few crumbs. If the top gets too brown near the end, tent with foil

Cool and rest:

Let the bread cool in the pan on a wire rack for 15 to 20 minutes before carefully removing it. Then cool completely on the rack for at least an hour to finish setting up

Save

My favorite part of this recipe is the natural sweetness from the bananas shining through without being overpowering. It reminds me of cozy mornings at home when my kids eagerly wait for their first slice fresh from the oven.

Storage Tips

Keep leftover banana bread wrapped tightly at room temperature for up to three days; this preserves the soft texture. For longer storage, wrap it well and refrigerate for up to a week. If you want to keep it even longer, freeze slices individually wrapped and thaw as needed for a quick treat.

Ingredient Substitutions

You can use brown sugar in place of granulated sugar for a deeper molasses flavor without changing the texture much. Greek yogurt works perfectly instead of sour cream and adds a nice tang. For a gluten-free version, experiment with a blend of gluten-free flours but expect some variation in crumb and rise.

Serving Suggestions

This banana bread is delicious on its own or slathered with butter or cream cheese. You can toast slices lightly for breakfast and serve with fresh fruit or drizzle with honey and a sprinkle of cinnamon for an afternoon snack. It also pairs nicely with a cup of coffee or tea.

Cultural Context

Banana bread became popular in American kitchens during the early 20th century when home cooks sought ways to avoid wasting overripe bananas. Recipes evolved from simple quick breads to richer versions with dairy like sour cream and butter, becoming a beloved comfort food that crosses generations.

Recipe FAQs

→ How do ripe bananas affect the bread's flavor?

Ripe bananas with brown spots bring natural sweetness and enhance the bread’s moistness and flavor depth.

→ Why is sour cream added to the batter?

Sour cream adds moisture and a slight tang, contributing to a tender crumb and richer taste.

→ What is the best way to mash bananas for this loaf?

Using a fork or potato masher works well, leaving a few small lumps adds texture without overmixing.

→ How can I prevent the bread from browning too much while baking?

Cover the top loosely with foil during the last 10 minutes if it begins to brown too quickly.

→ What tools are needed to prepare this loaf?

An 8½ x 4½ inch loaf pan, mixing bowls, whisk, potato masher or fork, spatula, and cooling rack are useful.

→ Can I substitute the sour cream with something else?

Plain Greek yogurt works well as a substitute, providing similar moisture and tang.