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Best Moist Banana Bread Recipe
4.8 from 606 votes

Best Moist Banana Bread Recipe

This banana bread combines mashed ripe bananas, softened butter, and both brown and granulated sugars to create a moist, tender loaf. The addition of oat flour made from ground old-fashioned oats adds subtle texture and depth to the crumb. Optional warming spices like cinnamon, nutmeg, and cloves can be included to enhance flavor. Toasted nuts such as pecans or walnuts bring a crunchy contrast when added. This recipe is well-suited for those seeking a reliably moist banana bread with balanced sweetness and texture.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 12 Servings
Calories: 257 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1/2 cup butter 1 stick, softened
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 egg large
  • 2 teaspoons vanilla extract
  • 1 cup banana 9 ounces*, about 2 and 1/2 medium bananas, mashed ripe
  • 1 cup all-purpose flour spooned and leveled
  • 1/2 cup old fashioned oats blended into a powder**
  • 1 teaspoon baking soda
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1/4 teaspoon cinnamon optional
  • 1/8 teaspoon nutmeg optional
  • 1/8 teaspoon cloves optional
  • 1/2 to 3/4 cup pecans optional, toasted, or walnuts

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick spray, or line with parchment paper. I prefer using the paper so that you can lift the bread out for easy slicing.
  2. If you plan to add nuts, toast them now so they have time to cool. Add 1/2 or 3/4 cup chopped nuts (I like either walnuts or pecans) to a dry baking sheet. Bake at 350 for 5-7 minutes, stirring every 2 minutes. You will know they are done when they are very fragrant. Set aside to let cool.
  3. In a large bowl or stand mixer, beat the butter until it is smooth, scraping the sides of the bowl. Add 1/2 cup brown sugar and 1/2 cup white sugar and cream together. This means beat it for about 2 minutes until it is fluffy, making sure to scrape the sides and bottom of the bowl.
  4. Add 2 eggs and 2 teaspoons vanilla. Beat well until incorporated, scraping the sides.
  5. In a small bowl, use a fork or potato masher to mash about 2 and 1/2 very ripe bananas. It should come out to about 1 cup.*  A little more or a little less banana, and you are still going to get banana bread. (More banana=more dense. Less banana does NOT make your banana bread not-moist.) 1 cup is the magic number for me. Add the mashed banana to the butter mixture and stir until incorporated.
  6. Add 1 cup flour to the bowl, but do not stir yet. (You can mix the dry ingredients in a separate bowl but I am too lazy.)
  7. Add 1/2 cup old fashioned oats to a blender or food processor. Blend until the mixture has turned into powder, if it's a little gritty that's okay. Add the oat flour to the bowl but don't stir.
  8. Use a small spoon to stir 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour. You don't want any clumps of salt or soda in your bread.
  9. At this point, you can add 1/4 teaspoon cinnamon and 1/8 teaspoon each cloves and nutmeg. This bread is still really good without the spices, they are optional.
  10. Stir the dry ingredients into the wet ingredients until incorporated, scraping the sides and bottom.
  11. Lastly (don't forget!!) fold in the 1/2 cup sour cream.
  12. If you want to add nuts, fold them into the batter now. (Next time I think I will save 1/4 cup to sprinkle on top of the bread before going in the oven. Just an idea!)
  13. Pour the batter into the prepared pan and smooth out the top.
  14. Bake at 350 for 55-65 minutes. Every oven is different and you are probably going to have to check it a few times. There is nothing sadder than undercooked banana bread, so I rely completely on the toothpick test: a toothpick inserted very deeply into the center of your bread (stick it right into the crack that has formed) should come out with no wet batter on it. Very moist crumbs are ok, as the bread will continue cooking just a bit once pulled out of the oven. The bread should look nice and brown on top and should be pulling away from the sides of the pan.
  15. Let the bread cool completely (okay, well at least for 20 minutes or so) on a cooling rack before slicing into it. If you don't devour a warm slice immediately with copious amounts of butter, it's a crime against bananas everywhere.
  16. Store covered on the counter for up to 2 days, then if there is by some miracle some leftover, I would stick it in the fridge.
  17. Banana bread freezes beautifully. You can wrap an entire loaf in foil and then ziplock and freeze (thaw on the counter with the bag sealed) or you can slice it and wrap and freeze individual portions for when you need a quick fix. Let thaw on the counter in the sealed container. Toss thawed slices in the toaster for a minute to get rid of extra moisture.

Notes

  • You can increase banana up to 2 cups mashed, but expect a denser, gummy texture.
  • Oat flour in the recipe can be replaced with 1/2 cup all-purpose flour if preferred.
  • Use a true 9x5 inch loaf pan to avoid overflow; smaller pans may cause batter to spill during baking.
  • Reducing baking powder to 1.5 teaspoons helps prevent overflow in smaller pans.
  • Toasting nuts before adding enhances their flavor and texture.

Nutrition Information

Serving 1slice Calories 257kcal (13%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 53mg (18%) Potassium 125mg (3%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 346IU (7%) Vitamin C 1mg (1%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 257

% Daily Value*

Serving 1slice
Calories 257kcal 13%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 53mg 18%
Potassium 125mg 3%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 346IU 7%
Vitamin C 1mg 1%
Calcium 81mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.