Moist Banana Bread

Moist Banana Bread

Prep

15 min

Cook

1 hr

Cool

15 min

Total

1 hr 30 min

Servings

10

Difficulty

Easy

Ingredients

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup sour cream or plain yogurt
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Heat the oven to 350°F. Grease and line a 9x5-inch loaf pan.
2. Stir the bananas, melted butter and brown sugar together. Mix in the egg, vanilla and sour cream.
3. Sprinkle the baking soda, cinnamon and salt over the mixture and stir in, then fold in the flour until just combined. Fold in the walnuts.
4. Pour into the pan and smooth the top.
5. Bake 55 to 65 minutes, until a toothpick in the center comes out clean. Tent with foil after 40 minutes if browning fast.
6. Cool 15 minutes in the pan, then on a rack before slicing.

Why this recipe works

Very ripe bananas and sour cream keep the loaf moist for days. Folding in the flour gently prevents a tough, rubbery crumb.

Tips, substitutions & storage

• Swap: Use plain Greek yogurt or buttermilk instead of sour cream.
• Swap: Swap walnuts for pecans or chocolate chips.
• Bananas with lots of brown spots give the sweetest, most flavorful bread.
• Freeze overripe bananas in their peels; thaw and mash when ready to bake.
• Wrapped tightly, the loaf keeps 3 days at room temperature or 3 months frozen.

Nutrition (estimated, per serving)

Calories

260

Protein

4g

Carbs

40g

Fat

10g

Fiber

1g

Sugar

22g

Sodium

260mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.