A quick search for “banana bread” around here and you’ll be inundated with dozens of variations on the classic quickbread. Peanut butter-filled? I’ve got you covered. Chocolate-swirled? Oh yes, indeed. Streusel-topped? You better believe it. And now I’m adding one more to the mix with The Ultimate Moist Banana Bread loaded with your choice of mix-ins.
So what’s the real secret to moist banana bread? If you ask me, it comes down to a trifecta of ingredients:
- Brown Sugar: Swapping out a portion of regular sugar for brown sugar adds a touch of molasses to the mix. And we know the addition of molasses to any baked good translates to moisture!
- Vegetable Oil: Skip the butter in favor of oil and your banana bread will soar to new highs.
- Sour Cream: Last, but definitely not least, sour cream is my go-to for sealing in moisture and adding a touch of tang to offset the sweetness of your banana-filled loaf.
This recipe for The Ultimate Moist Banana Bread is all that and a bag of chips glass of cold milk. And it can be as loaded or as simple as your heart desires when it comes to mix-ins. I’ve opted for mini chocolate chips and chopped walnuts, but this recipe welcomes all options, from coconut flakes and fresh fruit to buttery streusel and crushed toffee.
And have no fear if you’re craving banana bread but are stuck with underripe bananas. Check out my simple trick for how to ripen bananas in 15 minutes or less!
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Find more inspiration for transforming overripe bananas into everyone’s favorite sliceable snack with additional banana bread recipes.
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Mixed Berry Banana Bread: Get the Recipe
Cream Cheese Banana Bread: Get the Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled bananas, mashed well (about 1 ½ cups)
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup chopped walnuts, pecans or chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients, mixing just until combined. Stir in any mix-ins, such as chopped nuts or chocolate chips, then scrape the batter into the prepared loaf pan.
- Bake the bread for 50 to 60 minutes or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before using the parchment paper overhangs to lift the loaf out of the pan and onto a rack to cool completely.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Kelly,
Can I use this recipe and substitute the bananas for zucchini?
Thanks
Hi Billie! I haven’t tried that with this recipe so I can’t say with certainty what the results would be. I recommend trying out my recipe for Chocolate Chip Zucchini Bread instead: https://www.justataste.com/best-chocolate-chip-zucchini-bread-recipe/ :)
This was yummy! I really like that it is not too sweet. The different mix-in ideas are fun. We tried mini chocolate chips, yum! I need to go buy some more bananas to make more! Haha. Thank you for this recipe! It’s definitely a keeper.
I’m so thrilled you enjoyed the recipe, Lizzie!
Great old fashioned tasting banana bread that is moist and flavourful!
I’m so glad you enjoyed the recipe, Susan!
Great recipe! I made it today for our snack.
I’m so glad you enjoyed the recipe!
could i use table cream instead of sour cream?
Hi Juli! Yes, but you’ll need to add lemon juice or vinegar to make sure you have the acidic component. Here’s how to do it: Add 1 tablespoon lemon juice or vinegar to a liquid measuring cup, then pour in the cream up to the 1 cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use. :)