why make this recipe
This Moist Banana Bread recipe is perfect for anyone looking to enjoy a delicious, sweet treat. It’s an excellent way to use overripe bananas, turning them into a soft, flavorful loaf. The added oats and sour cream bring extra moisture and texture, making it a delightful breakfast or snack option. Plus, it’s easy to make and can be customized with nuts or spices for an added kick!
how to make Moist Banana Bread
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 and 1/2 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats, blended into powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Directions:
- Preheat your oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper. If you’re using nuts, toast them at 350°F for 5-7 minutes.
- In a large bowl or mixer, beat the softened butter until smooth.
- Add the brown sugar and granulated sugar, then beat until fluffy.
- Add the eggs and vanilla extract, mixing well.
- Mash the ripe bananas and stir them into the mixture.
- Add the all-purpose flour and powdered oats without stirring.
- Mix the baking soda, baking powder, and salt together, then stir this mixture into the wet ingredients until just combined.
- Fold in the sour cream and nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes. Check the bread with a toothpick for doneness; it should come out clean.
- Let the banana bread cool for 20 minutes before slicing.
how to serve Moist Banana Bread
Moist Banana Bread is best served warm or at room temperature. You can enjoy it plain, or spread a little butter or cream cheese on top. It also pairs wonderfully with coffee or tea for a cozy snack!
how to store Moist Banana Bread
To store your banana bread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days or refrigerate it for up to a week. If you want to keep it longer, you can freeze it for up to 3 months. To thaw, simply leave it on the counter overnight.
tips to make Moist Banana Bread
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter; mix until just combined to keep the bread tender.
- If you want a little more spice, try adding the optional cinnamon, nutmeg, or cloves.
- For added texture, consider including both pecans and walnuts in your recipe.
variation
You can adjust the recipe by adding chocolate chips or dried fruit for a fun twist. You can also turn it into muffins by pouring the batter into a muffin tin and baking for about 20-25 minutes.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them completely and drain any excess liquid before mashing.
2. Can I make this banana bread vegan?
To make a vegan version, substitute the butter with a plant-based alternative and use flax eggs instead of regular eggs.
3. How can I tell when the banana bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it’s sticky, it needs more time in the oven.
Moist Banana Bread
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful banana bread recipe made with overripe bananas, oats, and sour cream for added moisture, perfect for breakfast or a snack.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 and 1/2 medium bananas)
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats, blended into powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
- 1/2 to 3/4 cup toasted pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper.
- If using nuts, toast them at 350°F for 5-7 minutes.
- In a large bowl or mixer, beat the softened butter until smooth.
- Add the brown sugar and granulated sugar, then beat until fluffy.
- Add the eggs and vanilla extract, mixing well.
- Mash the ripe bananas and stir them into the mixture.
- Add the all-purpose flour and powdered oats without stirring.
- Mix the baking soda, baking powder, and salt together, then stir this mixture into the wet ingredients until just combined.
- Fold in the sour cream and nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, checking for doneness with a toothpick.
- Let cool for 20 minutes before slicing.
Notes
For best flavor, use very ripe bananas. Don’t overmix the batter to keep the bread tender. You can also add chocolate chips or dried fruit for variations.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana bread, quick bread, baking, dessert, snacks