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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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.
Hi! Can I substitute the sour cream for Greek yogurt?
Absolutely, Bernice!
Can I omit brown sugar?
Hi Mickie – I wouldn’t recommend omitting the brown sugar as it will affect the overall texture of the banana bread. Plus, brown sugar plays a crucial role in creating a moist and tender crumb.
Hands down, the most moist, delicious banana bread recipe EVER!! I make, bake and share with my seven children, grandchildren and friends. Everyone loves it!!❤️
So happy you’ve been enjoying (and sharing!) the recipe, Marlene. :)
Hi there!
So my deep freeze broke down and I found myself with 11 frozen bananas that I had to use immediately or toss. I found this recipe, tripled it and ended up with 2 dozen muffins and 2 loaves. I used 2 9×5 tins but 1 9×5 and 1 7×4 would have been better. I did add cinnamon and nutmeg because I always do. The muffins cooked in 15 min. and the 2 loaves cooked in 45 min. They all turned out great though. thanks for sharing the recipe!
WOW! I’m thrilled you enjoyed the recipe, Bonnie!
Looks delicious! I used Greek yogurt instead of sour cream and when baking for the prescribed time came out beautifully at 1 hour.
I’m thrilled you enjoyed the recipe, EB!
OMG, now this is exactly like my great Aunt Lola’s Banana Bread. Every year at the Hindman Family Reunion at Joyland in Wichita, KS, she brought several loaves for everyone to enjoy and 1 loaf just for me because she knew how much I loved it. I sure miss my family and the reunions. I’m 70 and all my immediate family is gone, but I just baked 8 loaves of this for kids and all 4 grandkids. It is THE BEST BANANA BREAD EVER!
This comment made my day! Thanks so much for sharing, Yvonna.
I added about 6 tablespoons of butter to my wet ingredients in addition to the oil. I also would less in this cook time by 7 to 10 minutes. So I would take these out around 43 minutes.
Am I the only one who adds cinnamon and nutmeg to banana bread? I subbed nonfat vanilla yogurt for the sour cream, used butter instead of oil. I’m about to put it into the oven!
YUM! I love adding cinnamon to banana bread, too! Enjoy, Laura :)
I made this recipe as stated. I set my time for 40 minutes…still not cooked in middle. Went to 48 minutes over done ☹️ ended up dry!/
I’m sorry you didn’t enjoy the recipe, Susan. Do you have an oven thermometer to ensure your oven is running at the correct temp?
This recipe is a ‘keeper’ for sure! It’s moist and so delicious. I merely substituted veg oil for coconut oil and added a couple extra walnuts and used 4 very ripe bananas. This is definitely the best banana bread recipe.
YUM! I’m so happy you enjoyed the recipe, Corinne!
I make this every week in my house and it’s gone! Moist and tasty. Best banana bread recipe! Thanks
This is what I love to read! So thrilled you’ve been enjoying the recipe, PD!
Make it Al the time
Always a big hit
Delicious ❤️❤️❤️❤️
I’m so thrilled you’ve been enjoying the recipe, Ivani!
hello, thank -you for the very easy to follow instructions. i have just made the batter and realize my bread tin is at my mother’s house. I am going make this into muffins and I was wondering how long they should bake for. Thank-you, very much!
Hi Jacey! Bake them at 350F until a toothpick inserted comes out clean. It should be between 12 and 15 minutes.
Best banana bread I’ve ever tasted.
Woohoo! I’m thrilled you enjoyed the recipe, Jacqueline!
Love this turned out very moist
I’m so glad you enjoyed the recipe, Norma!
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. :)