Best Banana Bread Moist Easy (Print)
Moist banana bread with a soft crumb, balanced sweetness, and rich banana flavor—ideal for breakfast or snacks.
# Ingredients:
→ Dry Ingredients
01 -
250 grams all-purpose flour
02 -
1 teaspoon baking soda
03 -
0.5 teaspoon salt
→ Wet Ingredients
04 -
3 to 4 ripe bananas, mashed (approx. 300 grams or 1¼ cups)
05 -
150 grams granulated sugar
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2 large eggs
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85 grams unsalted butter, melted and cooled
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80 millilitres sour cream or plain Greek yogurt
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1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 175°C. Grease and flour a 22 x 11 cm loaf pan or coat with nonstick spray. Optionally, line the pan with parchment or dust with sugar and cinnamon for added flavour.
02 -
In a medium bowl, combine flour, baking soda, and salt. Whisk to blend evenly.
03 -
In a large bowl, mash ripe bananas until mostly smooth with some small lumps remaining.
04 -
Add sugar, eggs, melted butter, sour cream, and vanilla extract to mashed bananas. Stir until fully incorporated.
05 -
Gently fold dry ingredients into wet mixture just until no streaks of flour remain. Avoid overmixing to ensure a tender crumb.
06 -
Spoon batter into the prepared loaf pan and level the surface with a spatula.
07 -
Bake on the centre rack for 50 to 60 minutes. Begin checking at 50 minutes; a toothpick inserted in the centre should come out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil during the last 10 minutes.
08 -
Let bread cool in pan for 15 to 20 minutes. Remove from pan and transfer to a wire rack. Allow to cool completely before slicing and serving.
# Additional Notes:
01 -
Enhance flavour by folding in chocolate chips, chopped walnuts, or ground spices such as cinnamon or nutmeg.
02 -
Swap half the flour for whole wheat to boost nutrition, or use honey or maple syrup in place of sugar.
03 -
Store tightly wrapped at room temperature for up to 3 days, refrigerated up to 1 week, or freeze for up to 3 months.