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–+ servings

Extra Moist Banana Bread

This extra moist banana bread is easy to make and full of ripe banana flavor. Perfect for breakfast or an afternoon snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1
Course: Baking, Breakfast
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 to 4 large ripe bananas about 1 1/2 cups mashed
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature if possible
  • 6 tablespoons unsalted butter melted and slightly cooled
  • 1/3 cup sour cream full-fat works best
  • 1 teaspoon vanilla extract

Method
 

  1. Heat the oven to 350°F. Grease the bottom and sides of an 8 1/2 by 4 1/2 inch loaf pan with nonstick spray, or butter it and dust with a little flour. Set aside.
  2. Whisk the flour, baking soda, and salt together in a medium bowl until well blended.
  3. Mash the bananas in a large bowl with a fork, potato masher, or electric mixer, leaving some small lumps for texture.
  4. Whisk in the sugar, eggs, melted butter, sour cream, and vanilla until the mixture is smooth and creamy.
  5. Add the dry ingredients and stir gently with a rubber spatula just until combined, taking care not to overmix. Pour the batter into the prepared pan and smooth the top.
  6. 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, cover loosely with foil for the last 10 minutes.
  7. Let the loaf rest in the pan on a wire rack for 15 to 20 minutes. Invert it onto the rack, remove the pan, and let the bread cool for at least 1 hour before slicing and serving.

Nutrition

Calories: 220kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 49mgSodium: 220mgFiber: 1gSugar: 16g

Notes

Use very ripe, speckled bananas for the most sweetness and moisture.
Swap sour cream with plain Greek yogurt if you need a substitute.
Do not overmix the batter once the flour is added, or the loaf can become dense and tough.
For clean, neat slices, let the bread cool completely, ideally overnight wrapped in plastic.
Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months.
Toast slices and add a pat of butter, or dust with cinnamon sugar for a breakfast treat.

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