Extra Moist Homemade Banana Bread Recipe

This banana bread is a comforting delight bursting with natural banana sweetness enhanced by hints of sour cream and butter. Its moist, tender crumb and a subtle blend of sugars create an indulgent treat that pairs perfectly with your favorite coffee. Optional nuts add an extra layer of texture to this timeless classic.

I love makin my Extra Moist Homemade Banana Bread because its texture and flavor are on point every time I bake it. I started with about 1 1/2 cups of mashed overripe bananas which add natural sweetness and loads of potassium.

I mix in 2 large eggs at room temp along with 1/2 cup melted unsalted butter and 1/2 cup sour cream to get that super moist consistency. I also add both granulated and brown sugars to create a perfectly balanced sweetness, enhanced by a teaspoon of vanilla extract.

When I stir in 1 3/4 cups of all-purpose flour with a teaspoon of baking soda and a pinch of salt, the ingredients blend evenly for a light, chewy bread. I sometimes fold in chopped walnuts for some extra crunch.

This Homemade Banana Bread recipe, like others I’ve tried such as Banana Bread Recipe Natasha’s Kitchen and Sally’s Banana Bread, is a nutrient-packed, easy banana bread recipe that fuels your day with energy.

Why I Like this Recipe

I really enjoy this recipe because it’s super moist and full of banana flavor. I’ve noticed that the overripe bananas combined with sour cream makes the bread extra tender and delicious.

I also like how simple it is to whip up. The steps are easy to follow and even if I mess up a teensy bit, it still turns out great.

Another reason I dig this recipe is the mix of sugars and butter which gives it a sweet, rich taste that always reminds me of home cooking.

Lastly, making this banana bread always brings my family together. Every time I bake it, they all rush in for a slice, making the whole experience really special.

Ingredients

• Mashed bananas are rich in fiber, potassium and natural sugars, providing extra moisture and flavor.
• Eggs act as protein powerhouses that bind all ingredients and add richness with a smooth texture.
• Unsalted butter offers a smooth, creamy flavor that boosts moist texture but can be heavy if overused.
• Sour cream adds a tangy zest and extra moisture for a softer, richer loaf of banana bread.
• Granulated and brown sugars bring sweetness and depth to each bite in a balanced way.
• Vanilla extract gives a faint aroma that rounds out the taste for a delightful finishing touch.
• Chopped walnuts or pecans are optional; they add crunch, extra protein and healthy fats.
• All-purpose flour provides structure with carbohydrates that bind all the ingredients, forming the perfect base.

Ingredient Quantities

• 3 overripe bananas, mashed (about 1 1/2 cups)
• 2 large eggs at room temp
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup sour cream (for extra moistness)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

How to Make this

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan with a little butter or nonstick spray.

2. In a large bowl, mash 3 overripe bananas until mostly smooth, then mix in 2 large eggs, 1/2 cup melted unsalted butter, and 1/2 cup sour cream until combined.

3. Stir in both 1/2 cup granulated sugar and 1/2 cup packed brown sugar along with 1 teaspoon vanilla extract until the mixture is mostly well blended.

4. In another bowl, combine 1 3/4 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt.

5. Gradually add the dry ingredients into the banana mixture and stir until just combined so you dont over mix it.

6. If you like, gently fold in 1/2 cup of chopped walnuts or pecans, but this step is optional.

7. Pour the batter into your greased loaf pan and smooth the top with a spatula.

8. Bake in the preheated oven for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

9. Let the bread cool in the pan for roughly 10 minutes before transferring it to a wire rack to cool completely.

10. Once cooled, slice up your extra moist banana bread and enjoy it with a cup of coffee or as a yummy snack!

Equipment Needed

1. Oven, preheated to 350°F
2. 9×5 inch loaf pan (greased with butter or nonstick spray)
3. Large mixing bowl (for mashing bananas and mixing wet ingredients)
4. Second mixing bowl (for combining dry ingredients)
5. Fork or potato masher (for mashing the bananas)
6. Measuring cups and spoons (for all the liquids, sugars, and spices)
7. Spatula (for stirring the batter and smoothing it in the pan)
8. Wire cooling rack (to let the bread cool completely)
9. Toothpick (to check if the bread is done)
10. Knife (if you plan on chopping the walnuts or pecans)

FAQ

Extra Moist Homemade Banana Bread Recipe Substitutions and Variations

• Eggs: If you don’t have eggs on hand, try 1 tablespoon of ground flaxseed mixed with 3 tablespoons water for each egg as a replacement.
• Unsalted butter: You can sub in equal amounts of coconut oil or vegetable oil. They give a slightly different flavor, but it works just fine.
• Sour cream: Plain yogurt, either Greek or regular, makes a good tangy alternative. Use the same amount as you would sour cream.
• Granulated sugar: If you’re out of granulated sugar, you might use 1/4 cup honey or maple syrup instead. Just be careful and adjust the liquid a bit if needed.

Pro Tips

1. Make sure your bananas are really overripe – the darker they are, the sweeter and more flavorful your bread will come out.
2. Don’t overmix the batter once you add the dry ingredients, or your bread might turn out tough instead of soft and moist.
3. If you see the top browning too fast in the oven, you can loosely cover it with foil partway through baking so it cooks evenly.
4. Let the bread cool in the pan for a few minutes after baking; it makes it easier to slice and keeps the moisture in.