Best Moist Banana Bread
This banana bread is incredibly moist, sweet, and utterly delightful!
Equipment
- 9x5 inch loaf pan
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 banana (about 2.5 medium bananas)
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup old-fashioned oats blended into a powder
- 1 teaspoon baking soda
- 1.5 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 (175°C). Prepare a 9x5 inch loaf pan with nonstick spray or parchment paper for easy removal.
- If using nuts, toast them on a baking sheet for 5-7 minutes until fragrant, then let cool.
- In a large bowl, beat the softened butter until smooth. Add brown and granulated sugars, and cream together for about 2 minutes until fluffy.
- Incorporate the eggs and vanilla, mixing well.
- Mash the ripe bananas in a small bowl until you have about 1 cup, then add to the butter mixture and stir.
- Add the flour to the bowl without mixing yet. Blend the oats into a powder and add to the bowl.
- Stir in the baking soda, baking powder, and salt using a small spoon to avoid clumps. Optionally, add spices.
- Mix the dry ingredients into the wet until combined, then fold in the sour cream and nuts if desired.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, checking with a toothpick for doneness. The bread should be golden brown and pulling away from the sides.
- Allow to cool for at least 20 minutes on a rack before slicing. Store covered for up to 2 days or freeze for longer storage.
Notes
Feel free to add or omit nuts and spices based on your preference!
