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.
Chocolate Banana Bread: Get the Recipe
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.
I use this website a lot for cooking!
Woohoo! I’m so thrilled you’ve been enjoying Just a Taste, Deb!
Best ever banana bread and I’ve made tons of banana breads over the years….I added sea salt caramel baking chips (new on the market put out by Hersheys) and all I can say is YUMMO!….next time I think I might try adding some pecan pralines, chopped up, and see what happens!…..
YUM! I’m so thrilled you enjoyed the recipe, Jeanine!
Has anyone brought to your attention that in doubling the recipe your chart does not double the banana content.
Thanks for letting us know, Karen! We’re working on a fix.
Yup, noticed it. Good thing I always double check on the exact measurements.
I made this today it’s perfect I love it and my husband love it too he said it’s so yummy! Thank you for sharing.
You are so welcome, Josephine! I’m thrilled you and your husband enjoyed the recipe!
Delishous
I’m so glad you enjoyed the recipe, Mary!
The best banana bread! I’ve tried lots in the past and they were all dry. This recipe comes out moist and flavorful!
Woohoo! I’m so happy you enjoyed the recipe, Lanelle!
Made this tonight with walnuts and it turned out perfectly. I always seem to have to add more time for baking, but it is a beautiful loaf!
I’m thrilled you enjoyed the recipe, Brenda! Do you have an oven thermometer to ensure your oven is running at the correct temperature?
I made this as a gift to relatives and friends during christmas! And they were all delighted. The family is asking for more! Much love from the Philippines!
I love reading this, Brenda! I’m so glad everyone enjoyed the banana bread :)
It’s dry and not sweet
Hi Savannah – Were your bananas very darkly-speckled and overripe?
Thank you so much for the recipe! I just adjusted the cook time, and it’s perfect! It’s my first ever banana bread and everybody loves it! Can’t wait to bake it again! Love lots from Philippines!
Yay! I’m so glad you enjoyed the recipe, Kate!
I love this recipe! It’s not super dense, it’s moist and almost more like a cake rather than a bread. Highly Recommend
I’m so glad you enjoyed the recipe, Jaclyn!
Amazon recipe! Thank so much for sharing.
Added chocolate chips and pecans. Perfect not too sweet. Can’t wait to try your other recipes.
Welcome to Just a Taste, Anna! I’m thrilled you enjoyed the recipe. :)
Best banana bread ever!! I use frozen bananas thawed and then “squished”. I cut both the sugars in half
I’m thrilled you’ve been enjoying the recipe!
Replacement for eggs
Hi Ritu! To make one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. You will need two flax eggs for this recipe. I haven’t made this recipe using a flax egg so I’m not sure what the results will be, but let me know if you give it a shot!
Just enjoying my banana pies! Turns out my loaf pan has disappeared so I had to improvise.
Adjusted the cooking time, added a blob of biscoff spread to the top Perfect! thanks Kelly
I’m so glad you enjoyed the recipe, Loren!
This is my new go-to banana bread recipe, especially if I want to impress someone! It is amazingly moist, with all the flavors of the banana, brown sugar, and add-ins (I used chocolate chips and chopped pecans) shining through for a perfect marriage of ingredients. I was in heaven eating it, and my family made it disappear in record time. I am itching to make it again.
I’m so glad your family enjoyed the recipe, Elaine!
Absolutely delicious! ( I’m typing this as I enjoy a slice right now)
Picky husband approved!
Woohoo! I’m so glad you and your husband are enjoying the banana bread, Alicia!
This is the best banana bread recipe I’ve ever used and will be my “go to” from now on. It is extremely moist and keeps well, too.
Woohoo! I’m so thrilled you enjoyed the recipe!
Delicious. Turned out perfect.
Thanks for sharing.
You are so welcome, Pat! I’m thrilled you enjoyed the recipe!
Delicious!!! Thanks!!!
You are so welcome, Sonia! I’m thrilled you enjoyed the recipe!
Great Banana Bread! I’ve made it with and with nuts and the original recipe with Blueberries. All have been super delicious. I’m am going to try Cream Cheese next. I have tried several Banana Bread recipes lately and this one is definitely the best!
I’m so thrilled you’ve been enjoying the recipe, Jean! And I actually have a recipe for Cream Cheese Banana Bread that you might be interested in. Here’s the link to the recipe: https://www.justataste.com/cream-cheese-banana-bread-recipe/