Moist Banana Bread

Nisrine Idrissii

My favorite super moist banana bread that stays tender for days. Made with ripe bananas, butter plus oil, and sour cream for a soft crumb and rich flavor. Beginner-friendly and delicious.

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Prep Time 15

Cook Time 55

Total Time 1 25

Course: Dessert

Calories: 290

Ingredients Equipment Method Notes

Ingredients

3-4 very ripe bananas about 1 ½ cups mashed
½ cup 113g unsalted butter, melted
¼ cup neutral oil vegetable or canola
¾ cup 150g brown sugar
2 large eggs room temperature
½ cup 120g sour cream or plain Greek yogurt
1 tsp vanilla extract
2 cups 250g all-purpose flour, spooned and leveled
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon optional
½ cup chopped walnuts or pecans
½ cup chocolate chips

Equipment

1 x 9x5 inch loaf pan
1 large mixing bowl
1 medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Wire cooling rack optional
parchment paper
toothpick or skewer optional

Method

Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
Mash bananas in large bowl.
Stir in melted butter, oil, brown sugar, eggs, sour cream, and vanilla.
Whisk dry ingredients in separate bowl.
Gently stir dry into wet just until flour disappears. Do not overmix.
Fold in add-ins if using.
Pour into pan and smooth top.
Bake 55-70 minutes until toothpick has moist crumbs. Tent with foil if needed.
Cool in pan 10-15 minutes, then remove and cool completely.

Notes

Use very ripe bananas for best moisture and sweetness.
Avoid overmixing for tender texture.
Butter plus oil keeps it moist for days.
For underripe bananas, bake at 325°F for 15-40 minutes.
Swap sour cream for yogurt. Add chocolate chips or nuts as desired