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Looking for the perfect Super Moist Banana Bread Recipe? Discover expert techniques and the exact ratio for a tender, flavorful loaf every time.

Super Moist Banana Bread Recipe

An incredibly tender and flavorful loaf utilizing overripe bananas, dark brown sugar, and a touch of sour cream for the ultimate moist crumb.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups Overripe bananas Mashed (about 3-4 large bananas)
  • 0.5 cup Unsalted butter Melted and slightly cooled
  • 1 tablespoon Vegetable or canola oil
  • 0.75 cup Dark brown sugar Packed
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 0.25 cup Sour cream or full-fat Greek yogurt Room temperature
Dry Ingredients
  • 1.5 cups All-purpose flour Spoon and leveled
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Kosher salt
  • 0.5 teaspoon Ground cinnamon Optional

Method
 

  1. Preheat your oven to 350°F (175°C). Heavily grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, mash the bananas with a fork until mostly smooth, leaving a few small chunks for texture.
  3. In a large mixing bowl, whisk together the melted butter, oil, and brown sugar until completely unified.
  4. Add the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract, sour cream, and the mashed bananas.
  5. Gently fold the flour, baking soda, salt, and cinnamon into the wet mixture using a rubber spatula. Stop mixing as soon as the last streak of flour disappears to avoid a tough loaf.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes.
  7. Test for doneness. The center of the loaf should register 200°F to 205°F on a digital thermometer. If the top is browning too fast during baking, tent it loosely with foil.
  8. Let the bread cool in the pan on a wire rack for 10 minutes before using the parchment overhang to lift it out. Cool completely before slicing.

Notes

Expert Tip: Do not overmix your batter once the flour is added. Developing the gluten is the number one reason homemade banana bread turns out dense and rubbery.