Moist Banana Bread

Moist Banana Bread

Okay, let me get straight to it. Moist banana bread is my ride-or-die. The trick? Old bananas. Like, the brown patchy ones that look a bit tragic on your counter. Honestly the uglier, the better. They get so sweet, and when you mash them up, the whole loaf just oozes flavor and stays crazy soft. I always throw in some extra vanilla (eyeball it, I dare you) and a little sour cream or yogurt. Yup, a dollop of either honestly changes the game and keeps things from drying out.

Don’t be scared to riff on the classic. Sometimes I toss in nuts, sometimes a handful of chocolate chips—depends how wild I’m feeling. Or if I have nothing but five bananas sitting around haunting me, I just straight-up double the batter. Oh, and if you’ve never had your banana bread warm with a knob of butter? Absolute joy. Just try to be a little patient—if you slice it fresh out of the oven, it falls apart. (But who waits, honestly?)

“I never thought banana bread could taste so good. My family ate half the loaf in one sitting. The texture was spot on—the moist banana bread you dream about!” — Amanda L.

Ingredients for Ultimate Moist Banana Bread

So you wanna know the deal? Here’s my trusty lineup:

• 3 overripe bananas (seriously, spots are good)
• 1 cup sugar
• 1/2 cup melted unsalted butter or vegetable oil (honestly, both work)
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup sour cream or full-fat Greek yogurt (I use whatever’s in the fridge)

If you want to chuck in some chocolate chips or walnuts, I won’t stop you. It’s your kitchen after all.

Simple Steps to the Moistest Banana Bread

Not gonna lie, I’m all about easy when it comes to baking.

First, turn your oven to 350°F and slap some parchment in your loaf pan (less stuck-on mess—phew). Mash the bananas up in a big old bowl, then mix in sugar, eggs, and melted butter or oil. I just grab a fork. No fancy mixer needed. Once that’s all combined, toss in vanilla and sour cream or yogurt.

Now, sprinkle your dry bits (flour, baking soda, salt) on top before gently stirring together. Don’t overmix! Nobody likes a tough loaf. Pour it all into the pan and bake for about 55 minutes. Toothpick comes out with a few crumbs? Great, you did it! Let it cool for a bit and then devour.

My Top Tips for Delicious Results

Here’s what I wish I’d known years ago. Don’t use new bananas. Like, really. Stash old ones in the freezer if you ever doubt their ripeness. (Just thaw before mashing.) Always grease your pan well or you’ll end up with nubbins stuck to the sides. Ultra annoying. If you want café-worthy moist banana bread every time, don’t skip that dollop of yogurt or sour cream. It makes you look like a five-star baker even if you’re just in pajamas.

Serving Suggestions

• Slather a warm slice with butter or peanut butter.
• Dust with a sprinkle of cinnamon sugar while it’s still hot.
• Pair with your morning coffee or a cold glass of milk.
• Crumble leftovers as a topping on vanilla ice cream (trust me on this one).

More Banana Fun? Here Ya Go

If you’re as bananas about bananas as me, I’ve got more ideas for you. For a hit at brunch, check out these banana pancake bites (honestly, my kids go nuts for these).

Moist Banana Bread

Print Recipe

A foolproof recipe for moist and flavorful banana bread using overripe bananas, perfect for any occasion.

• Author: helth-recipe
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 1 loaf (approximately 8 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 overripe bananas
• 1 cup sugar
• 1/2 cup melted unsalted butter or vegetable oil
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup sour cream or full-fat Greek yogurt
• Optional: chocolate chips or walnuts

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Instructions

1. Preheat your oven to 350°F and line a loaf pan with parchment paper.
2. Mash the bananas in a large bowl, then mix in the sugar, eggs, and melted butter or oil using a fork.
3. Add the vanilla and sour cream or yogurt to the mixture.
4. Sprinkle the flour, baking soda, and salt on top and gently stir together without overmixing.
5. Pour the batter into the prepared loaf pan and bake for about 55 minutes.
6. Check for doneness with a toothpick; it should come out with a few crumbs.
7. Let the bread cool slightly before slicing and enjoying.

Notes

Use only overripe bananas for the best flavor. A dollop of yogurt or sour cream is key to keeping the bread moist.

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg