About This Recipe
Banana bread is one of the most beloved home-baked treats in America — and for good reason. It is simple to make, freezes beautifully, and turns spotty bananas into something wonderful.
The riper the bananas, the better: dark, heavily speckled bananas are sweeter and give the bread its rich flavor and moist texture. A little sour cream keeps every slice tender for days.
Tips for Success
- Bananas ripening too slowly? Bake them in their skins at 300°F for 15 to 20 minutes until black.
- Wrap cooled banana bread tightly; it keeps 3 days at room temperature or 3 months in the freezer.
- Add chocolate chips or blueberries for a delicious variation.
The Best Moist Banana Bread
A tender, deeply flavorful banana bread with a golden crust — the perfect way to use up overripe bananas.
Ingredients
Instructions
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a strip of parchment.
- In a large bowl, mash the bananas. Stir in the melted butter, brown sugar, eggs, sour cream and vanilla until smooth.
- In another bowl, whisk the flour, baking soda, salt and cinnamon.
- Add the dry ingredients to the banana mixture and stir gently just until no streaks of flour remain. Fold in the walnuts.
- Pour into the pan and smooth the top.
- Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs. Tent with foil after 40 minutes if the top browns quickly.
- Cool in the pan for 15 minutes, then lift out and cool completely on a wire rack before slicing.
Recipe by Flavor Ora · https://flavorora.site/moist-banana-bread.html
Questions & Answers
Why is my banana bread dense?
Overmixing the batter develops gluten. Stir just until the flour disappears.
Can I use frozen bananas?
Yes. Thaw completely and include the liquid they release.
Always check ingredient labels for allergens, and follow safe food-handling practices. Cooking times can vary with your oven and equipment. See our Disclaimer.
