Classic Moist Banana Bread (Printable Version)
Tender banana bread featuring ripe bananas, sour cream, and butter for a soft, sweet loaf.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
3 to 4 ripe bananas, mashed (about 1 1/4 cups)
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
6 tablespoons unsalted butter, melted and cooled
08 -
1/3 cup sour cream or plain Greek yogurt
09 -
1 teaspoon vanilla extract
# Steps to Cook:
01 -
Preheat oven to 350°F. Spray an 8 1/2 x 4 1/2 inch loaf pan with non-stick spray or grease and flour it. Optionally, butter the pan and sprinkle sugar or a sugar-cinnamon mix. Set aside.
02 -
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 -
In a large bowl, mash the ripe bananas using a potato masher, fork, or mixer, leaving some small chunks intact.
04 -
Whisk granulated sugar, eggs, melted butter, sour cream, and vanilla extract into the mashed bananas until fully combined.
05 -
Add the dry ingredient mixture to the banana mixture and stir gently until just combined. Do not overmix; a few lumps are acceptable. Pour batter into the prepared loaf pan and smooth the top with a spatula.
06 -
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
07 -
Let bread cool in the pan on a wire rack for 15 to 20 minutes, then invert to remove from the pan. Cool on the rack for at least one hour before slicing to allow proper setting.
# Extra Suggestions:
01 -
Use very ripe bananas with brown spots for the sweetest flavor.
02 -
Mixing brown sugar with granulated sugar adds a caramel depth.
03 -
Store wrapped at room temperature up to 3 days or refrigerate up to one week.
04 -
To save time, dry ingredients can be added directly to wet ingredients in step 5 without prior whisking.