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
06 - 2 large eggs
07 - 85 grams unsalted butter, melted and cooled
08 - 80 millilitres sour cream or plain Greek yogurt
09 - 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.