Are you on the hunt for the perfect banana bread recipe? Look no further! After testing countless variations, I’ve finally cracked the code to the moistest, fluffiest, and most flavorful banana bread that will have your family and friends begging for more.
The secret? Sour cream, blended oats, and just the right balance of ingredients. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and guarantees delicious results every time.
Why You’ll Love This Recipe
This banana bread is everything you want in a loaf: moist without being overly dense, packed with rich banana flavor, and topped off with an optional nutty crunch. The addition of sour cream ensures a soft texture, while blended oats add a subtle heartiness that makes it stand out from traditional recipes. Plus, it’s versatile—you can tweak the spices or add nuts to suit your taste.
Let’s dive into the step-by-step process to create this masterpiece!
Ingredients
Here’s everything you’ll need to make this moist banana bread:
- 1/2 cup butter (softened, 1 stick)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 2 ½ medium bananas, 9 ounces)*
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup old-fashioned oats (blended into a powder)**
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- Optional spices: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves
- Optional mix-ins: 1/2 to 3/4 cup toasted pecans or walnuts
Equipment You’ll Need
To make this banana bread, you’ll need:
- A 9×5-inch loaf pan
- A food processor or blender for blending oats
- A potato masher or fork for mashing bananas
Step-by-Step Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal. Trust me, parchment paper makes slicing and serving effortless!
2. Toast Your Nuts (Optional)
If you’re adding nuts, toast them first for maximum flavor. Spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet and bake at 350°F for 5–7 minutes, stirring every couple of minutes. Once they’re fragrant, set them aside to cool.
3. Cream Butter and Sugars
In a large bowl or stand mixer, beat 1/2 cup softened butter until smooth. Add 1/2 cup brown sugar and 1/2 cup granulated sugar, then cream together for about 2 minutes until fluffy. Scrape down the sides of the bowl to ensure everything is well combined.
4. Add Eggs and Vanilla
Mix in 2 large eggs and 2 teaspoons vanilla extract, beating until fully incorporated. Don’t forget to scrape down the sides again!
5. Mash the Bananas
In a separate small bowl, mash about 2 ½ ripe bananas using a fork or potato masher until smooth. This should yield approximately 1 cup mashed banana, which is the ideal amount for perfect texture and flavor.* Add the mashed banana to the butter mixture and stir until combined.
6. Blend Oats into Flour
Place 1/2 cup old-fashioned oats in a blender or food processor and blend until they turn into a fine powder. It’s okay if it’s slightly gritty—this adds character to your bread!
7. Combine Dry Ingredients
Add 1 cup all-purpose flour to the bowl with the wet ingredients but don’t stir just yet. Add the blended oat flour on top of the all-purpose flour. Sprinkle in 1 teaspoon baking soda, 1 ½ teaspoons baking powder, and 3/4 teaspoon kosher salt, stirring gently to ensure there are no clumps of soda or salt.
Optional: Add 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves for a warm, spiced flavor. These spices are optional but highly recommended!
8. Fold in Sour Cream
Now for the magic ingredient: sour cream! Gently fold in 1/2 cup sour cream, ensuring it’s evenly distributed throughout the batter. This step guarantees your banana bread will stay moist and tender.
9. Add Nuts (Optional)
If you’re including nuts, fold them into the batter now. For extra flair, reserve 1/4 cup nuts to sprinkle on top before baking—it adds a lovely crunch!
10. Pour and Smooth
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula for an even bake.
11. Bake to Perfection
Bake at 350°F for 55–65 minutes, checking periodically after the 55-minute mark. Every oven is different, so rely on the toothpick test: insert a toothpick deep into the center of the bread (right into the crack that forms) and check if it comes out clean or with moist crumbs—no wet batter! The top should be golden brown and pulling away slightly from the sides of the pan.
12. Cool Before Slicing
Allow the bread to cool completely on a wire rack—at least 20 minutes—before slicing into it. If you can’t resist sneaking a warm slice slathered in butter, I won’t judge; it’s practically mandatory!
Storage Tips
This banana bread stays fresh for up to 2 days when stored covered at room temperature. If you miraculously have leftovers beyond that, transfer them to the fridge for extended freshness.
Freezing Instructions
Banana bread freezes beautifully! Wrap the entire loaf in foil, place it in a zip-top bag, and freeze for up to 3 months. To thaw, leave it on the counter in its sealed bag until fully defrosted. You can also freeze individual slices wrapped in foil for quick snacks—just pop them in the toaster to refresh their texture!
Recipe Notes
- *You can increase the mashed banana up to 2 cups (18 ounces) without changing anything else in the recipe, though this will result in a denser texture. While some people love this variation, I find that sticking with 1 cup mashed banana delivers the perfect balance of fluffiness and moisture.
- Don’t have oats? No problem! Substitute them with an additional 1/2 cup all-purpose flour if needed.
Nutrition Information
Here’s what you can expect per serving (based on slicing into 12 portions):
- Calories: 257 kcal
- Carbohydrates: 32g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 53mg
- Fiber: 1g
- Sugar: 19g
Final Thoughts
This moist banana bread recipe is truly foolproof and endlessly customizable. Whether you enjoy it plain, spiced, or loaded with nuts, it’s bound to become your go-to recipe for those ripe bananas sitting on your counter. Serve it warm with butter or enjoy it toasted for breakfast—it’s delicious either way!
Give this recipe a try and let me know what you think in the comments below. Happy baking! 🍌
PrintThe Ultimate Moist Banana Bread Recipe You’ll Love
This moist banana bread recipe is everything you’ve been searching for! Perfectly fluffy, not too dense, and loaded with banana flavor. The addition of sour cream gives it an incredibly moist texture. Easy to make and perfect for breakfast, dessert, or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 2 1/2 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats, blended into powder (or 1/2 cup flour)
- 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 toasted pecans or walnuts (optional)
Instructions
1. Preheat oven to 350°F and spray or line a 9×5 inch loaf pan.
2. Toast nuts (if using) for 5–7 minutes at 350°F and set aside.
3. In a bowl, beat butter until smooth, then cream with brown and white sugar until fluffy.
4. Add eggs and vanilla and beat until combined.
5. Mash bananas and mix into the butter mixture.
6. Add flour and oat flour to the bowl. Don’t stir yet.
7. Mix baking soda, baking powder, salt (and spices if using) into the dry ingredients in the bowl.
8. Stir dry into wet ingredients just until combined.
9. Fold in sour cream and toasted nuts.
10. Pour batter into prepared pan and smooth the top.
11. Bake 55–65 minutes or until a toothpick comes out with moist crumbs.
12. Cool on a rack at least 20 minutes before slicing.
13. Store covered at room temp for 2 days, then refrigerate or freeze.
Notes
You can substitute the oats with 1/2 cup all-purpose flour.
Use up to 2 cups mashed bananas if you prefer denser banana bread.
Bread freezes beautifully—wrap whole or sliced and store in the freezer.
To reheat slices, toast lightly to remove excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 257
- Sugar: 19g
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
Leave a Comment