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Moist Banana Bread

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A classic banana bread combining ripe bananas with a tender crumb, perfect for breakfast or as a snack.

Ingredients

Scale
  • 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 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

  1. Preheat your oven to 350°F (177°C) and spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper.
  2. If using nuts, toast them at 350°F for 5-7 minutes.
  3. In a large bowl or mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar, then beat until fluffy.
  4. Add eggs and vanilla extract, mixing well.
  5. Mash ripe bananas and stir into the mixture.
  6. Add all-purpose flour and powdered oats without stirring.
  7. Mix baking soda, baking powder, and salt, then stir this mixture into the wet ingredients until just combined.
  8. Fold in sour cream and nuts, if using.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake for 55-65 minutes. Check with a toothpick for doneness; it should come out clean.
  11. Let the banana bread cool for 20 minutes before slicing. Serve warm, optionally with butter.

Notes

To ensure your banana bread is moist, use very ripe bananas, almost brown. Do not overmix the batter. Customizations include adding chocolate chips or nuts.

Nutrition

Keywords: banana bread, quick bread, dessert

Find it online: https://surgerecipes.com/moist-banana-bread/

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