This is a great recipe for a basic classic banana bread. I have only two criteria for what I would consider the best banana bread recipe: super moist and big banana flavor.
I’ve made this recipe a LOT. Just pay attention to a few tips that I promise will get you to a REALLY great banana bread.
I’ve done a ton of research and testing for you so you don’t have to.You’ll find tips, substitutions, variations, freezing instructions, and more.
Super Moist Banana Bread
There’s no need for a stand mixer. I have tried it with and without and didn’t find a difference. You can mix the batter with a spoon or fork. The instructions are simple. Just be sure to pay attention to the tips which are all included in the recipe.
This is an incredibly soft, moist banana bread recipe. Amazing flavor. A great way to use up those brown bananas. Our #1 most popular recipe. And simply delicious.
Sour cream – light or full fat is fine. Or use plain or vanilla yogurt instead. This adds moisture to the banana bread.
Super Moist} Sour Cream Banana Nut Bread
My sister loves it toasted with butter. I have to admit it’s pretty good. Plain – with or without butter – is great too. And a bit ofpeach marmalade!
For baking, the best way to measure flour is to weigh it on a kitchen scale. If you don’t have a scale, use the scoop and swipe method with measuring cups. Scoop the flour with a spoon into a measuring cup, then level it off with a knife. The right amount of flour is important for the texture of the banana bread.
Sometimes the batter will curdle when you add a cold egg. If you forget to take the egg out of the fridge ahead of time, run it under warm water for a minute. (Even if the batter curdles a bit, it still should be fine).
Banana Bread (super Moist!)
Yes, you can make muffins instead of a loaf. Increase the oven temperature to 375F/191C and bake muffins for 20-25 minutes or until the tester comes out clean.
Don’t throw out your browning overripe bananas. Throw them into a ziploc bag (remove as much air as possible), then into the freezer for up to 3 months. Defrost them in the fridge or microwave them for 1 minute or so when you’re ready to bake a super moist banana bread.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Ba's Best Banana Bread Recipe
Your search for the perfect super-moist banana bread recipe is over. Our readers say Absolutely the greatest banana bread ever! No need to ever try another!. Classic flavors, heavenly aromas, and well-tested tips for a delicious treat.
Calories: 206 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 35 mg | Sodium: 227 mg | Potassium: 123 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 278 IU | Vitamin C: 2 mg | Calcium: 54 mg | Iron: 1 mgWith its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1, 000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 ripe bananas.
One reader, Michele, says: “Perfectly delish every time! Absolutely foolproof. Nuts, no nuts, smidge more or less of sour cream—no problem… bigger bananas, smaller—no worries, perfect, beyond delicious EVERY time. ★★★★★”
Ultra Moist Healthy Banana Bread (made With Olive Oil)
This is my favorite banana bread recipe, one that I’ve cherished for years. It’s one of those classic recipes that you start to know by heart, just like a good pie crust or chocolate chip cookies recipe. This bread comes to mind first when I have leftover spotty bananas on the counter, and it’s the bread that’s on constant rotation in my freezer stash.
One reader, Tricia, says: “I have this recipe on speed dial. LOL. It is so tasty and is always a crowd pleaser. My kids and entire family love it!!! ★★★★★”
I’ve tried dozens of banana bread recipes over the years, and when I baked and originally published this recipe back in 2013, I never looked back.
Moist Sour Cream Banana Bread Recipe
This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf.
Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the butter and sugar. (No need to clean it—some mashed banana remnants is fine.)
For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. If you’re nuts for nuts (LOL), you’ll enjoy the toasty slight crunch nestled inside the soft crumbs. If you’re not a nut person, feel free to leave them out or replace with chocolate chips. For a whole wheat version, try my whole wheat banana bread.
The Best Sour Cream Banana Bread Recipe
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.
Overall, this is an easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven. (Except for, maybe, zucchini bread or pumpkin bread… try those next!)
Easy Moist Banana Bread Recipe (yogurt Or Sour Cream)
With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1, 000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!
Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? Just me?Truth be told, I love bananas but we usually buy too many at the store and then end up with a bunch left over. One of my favorite ways to use up all of those overripe bananas is with this homemade banana bread recipe!
Perfectly Moist Sour Cream Banana Bread
Originally published in 2018, I’ve updated this post with a lot more information and step photos to help you along the way. Not only is this the best banana bread recipe you’ll ever try, but it’s also:
To make this banana bread, you’ll start by mixing together the wet ingredients, then the dry ingredients, then you’ll combine the two. Here’s a quick breakdown on exactly how to prepare the batter:
Once the batter is ready, spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper. The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.
Best Banana Bread Recipe
Then, scoop the batter into the prepared pan and place it in the oven for about one hour or until a toothpick inserted into the center comes out clean. I like to let my bread cool in the pan once it’s done for about 20 minutes, then remove it from the pan to cool completely on a wire rack.
The best kind of bananas for this recipe are ones that are overripe with a lot of speckles. If your bananas are still green or just yellow, then I suggest waiting a little longer.
If you need to speed up the process and ripen your bananas quicker, simply place them in a brown paper bag for 1-3 days. The ethylene gas will build up in the bag and circulate around the bananas, speeding up the ripening process.
Banana Banana Bread Recipe (with Video)
You can store this banana bread in an airtight container at room temperature for 3-4 days. While it’s not necessary to store banana bread in the refrigerator, it will help it stay fresh a little longer. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.
Yes, absolutely! To freeze the the loaf: Wrap the loaf tightly with plastic wrap and store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to enjoy it, place it on the counter for several hours or overnight so that it can come to room
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