A quick search for “banana bread” around here and you’ll be inundated with dozens of variations on the classic quickbread. Peanut butter banana bread? I’ve got you covered. Chocolate-swirled banana bread? Oh yes, indeed. Whole wheat banana bread? 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!
More Quick Bread Recipes
Find more inspiration for transforming overripe bananas into everyone’s favorite sliceable snack with additional banana bread recipes:
- Brown Butter Banana Bread
- Apple Cinnamon Banana Bread
- Olive Oil Banana Bread
- Cream Cheese Banana Bread
- Chocolate Banana Bread
- Mixed Berry Banana Bread
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.
Very moist and delicious! This is my go to recipe for banana bread.
So glad you enjoyed it, Suzzette!
I’m making it again and again! I’m French, and your website is my go-to for American recipes
So glad you’re enjoying Just a Taste, Esch!
Made this today. I was liberal with the ingredients. I had 5 overripe bananas and used them all; added 1/3 cup of sour cream and vegetable oil instead of 1/4 cup; 1 3/4 cup of mixed nuts (to empty the bag), and 1 cup of dried cranberries. The parchment paper worked great to keep the loaves square when removing from pan.
DELICIOUS! I made 8 mini loaves instead of the 9″ loaf and decreased cooking time to approx 35 minutes – start checking doneness at 30 minutes.
So glad you enjoyed it!
Loved it
So glad you enjoyed it, Nikki!
This is the best banana bread recipe! So easy to make and turns out great every time. My 3 yo asks for it regularly
So glad you enjoyed it!
Used this recipe and added my own twist (added some dried cranberries and used chopped pecans instead of the walnuts). It turned out very moist and delicious.
So glad you enjoyed it, Janet!
Great recipe for banana bread. My family enjoyed it . I am sure to use this recipe again.
So glad you enjoyed it, Paul!
We loved and enjoyed eating this Banana Bread…I mixed in walnuts and chocolate chips (morsels)… I will always use this recipe due to the sour cream it makes it so moist!
So glad you enjoyed the recipe, Karen!
Yummy!
So glad you enjoyed it, Shelley!
The last time a neighbor gifted me banana nut bread, I was so disappointed. It was dry and bland. I promised myself I’d find a recipe for moister banana nut bread and this is it . It came out awesome. I used small ceramic pans and I glazed it with icing made with powdered sugar and lemon juice with walnuts pcs on top. Baked at 350 for 30 mins. It was yummy..thank you for wonderful recipe.
So glad you enjoyed it!
The last time and neighbor gifted me banana nut bread, I was so disappointed. It was dry and bland. I promised myself I’d find a recipe for moister banana nut bread and this is it it came out awesome. I use small ceramic pans and I glaze it with icing made with powdered sugar and lemon juice with walnuts pcs on top. Baked at 350 for 30 mins. It was yummy..thank you for wonderful recipe.
So glad you enjoyed it!
I just made this bread 30 minutes ago. I like all my bakery items hot out the oven. I did wait the 10 minute cooling time before I cut it. It is So moist and flavorful. (Okay I did add a little spices to the flour mixture). Definitely a keeper recipe. I can’t believe how high it rose.
So glad you enjoyed the recipe!
So delicious! Baked it yesterday evening and it is almost gone already! Trying to patiently wait for some bananas to ripen so I can make another one! Used walnuts and just sprinkled a few choco chips on one side.
So glad you enjoyed the recipe, Claudia! If you want to quickly ripen bananas, you can always bake them (in their peels) at 250°F until they are black (5 to 10 mins) then mash and enjoy. They’ll be perfectly sweet, just like speckled overripe bananas!
FANTASTIC. PERFECT AS WRITTEN. Delicious. Thank you for sharing your recipe with us.
So glad you enjoyed it, Stacey!
im loving this recipe, i too have deleted other banana bread recipes, because this one is good. Great job on this recipe!!!! My loaf is in the oven now, exciting!!
What a compliment! Thank you, Ginger!
This is the best banana bread recipe I’ve ever used. Moist and delicious. My husband can’t get enough of it!
So glad you enjoyed it, Cathy!
In the oven now…smells amazing!
I did add the walnuts and mini chocolate chips…I was worried it wouldn’t look like yours…but it does…20 minutes to go…thanks for the recipe!
So glad you enjoyed it, John!
I deleted all other Banana Bread pins because I found just what I waa looking for in this one. I added some cinnamon and had to cook it a little over 60 minutes, but it was worth the wait. Perfection!
I’m so glad you enjoyed the recipe, Kim!
Delicious!!! I just substituted the oil with homemade apple sauce! This loaf was a hit in our home with coffee,tea or milk!!
I’m so glad you enjoyed the recipe, Suzana!
Delicious!! So easy to make and came out great!
So glad you enjoyed the recipe!