I created my Unbelievably Moist Banana Bread using ripe bananas, tangy sour cream, and melted butter combined with sugar, eggs, and vanilla extract. A touch of walnuts adds a subtle crunch. Every slice is a perfect blend of flavors and texture that makes this loaf a delightful addition to any baking repertoire.

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I’ve always been on the hunt for that perfect banana bread that hits all the marks without being a total hassle. I tinkered with lots of recipes, but this one stands out because its super moist texture comes straight from using sour cream and melted butter, making every bite incredibly soft and flavorful.

Mixing in mashed ripe bananas, eggs, and a little vanilla extract gives it a robust banana flavor thats not too overpowering, while the all-purpose flour, baking soda, and salt help it rise just right. I even tossed in some walnuts for a crunchy twist if you’re into that, though they arent a must.

This recipe is my ultimate find if you’re after an easy yet unforgettable banana bread that feels both simple and gourmet. Its a cool mix of being a basic banana bread but with an extra twist, making it my favorite go-to treat for any time of the day.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, it comes out super moist thanks to the sour cream and all the right amounts of banana flavor. I’ve tried a ton of recipes before so I really appreciate how this one just works right every time. I also like how light and fluffy it turns out instead of being too dense, which is something I’ve struggled with before. Finally, its really easy to whip up even when I’m short on time and I love that I can add walnuts if I want a little extra crunch.

Ingredients

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Ripe bananas add natural sweetness and fiber; they pack healthy carbohydrates and moisture.
Sour cream brings tangy flavor and moisture to the recipe, plus a bit of protein.
Unsalted butter adds richness and flavor, enhancing the bread’s tender crumb texture.
Eggs bind ingredients and lend structure while contributing essential proteins.
Granulated sugar provides sweetness and balances the tangy sour cream perfectly.
Walnuts add crunch, offering healthy fats, protein, and extra fiber if desired.
All-purpose flour builds structure and body, forming the base of the bread.
Baking soda and salt help the bread rise and enhance overall flavor.

Ingredient Quantities

3 medium ripe bananas, mashed (about 1 1/2 cups)

1/2 cup sour cream

1/2 cup unsalted butter, melted

2 large eggs, beaten

1 cup granulated sugar

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

2. In a large bowl, mash the bananas until they’re mostly smooth; a few small lumps are fine.

3. Mix in the sour cream, melted butter, beaten eggs, granulated sugar, and vanilla extract until well combined.

4. In another bowl, sift together the all-purpose flour, baking soda, and salt.

5. Gradually stir the dry ingredients into the wet mixture until just combined – don’t over mix it.

6. If you’re using walnuts, fold them in gently now.

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

8. Bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Equipment Needed

1. Preheated oven set to 350°F
2. A 9×5 inch loaf pan (remember to grease it)
3. A large mixing bowl for mashing bananas and mixing the wet stuff
4. A medium bowl for sifting and mixing the dry ingredients
5. A fork or potato masher to mash those ripe bananas
6. A spatula to smooth the batter in the pan
7. Measuring cups and spoons for all the sugar, vanilla, flour, etc.
8. A whisk or fork for beating the eggs
9. A wire rack to cool the bread after baking

FAQ

Q: How do I know if my bananas are ripe enough for the recipe?

A: They should be really mushy and have some brown spots, cuz that's when they're at peak flavor.

Q: Can I substitute sour cream if I don't have any?

A: Yes, you can use plain yogurt, but it might make the bread a little less tangy.

Q: Do I have to use unsalted butter?

A: It's best to use unsalted butter to control the salt level, but if you only got salted, just lower the extra salt a bit.

Q: What if I dont like walnuts or dont have them?

A: No worries, you can simply leave them out or swap them for chocolate chips or pecans if you prefer.

Q: How do I check if the banana bread is done baking?

A: Insert a toothpick in the center, and if it comes out clean or with just a few crumbs, its ready to be taken out.

Best Banana Bread Recipe (Moist!) From The Food Charlatan Substitutions and Variations

Instead of sour cream, you can use Greek yogurt in a 1:1 sub. Its tangy flavor works well and keeps the bread moist
You can swap unsalted butter with coconut oil or canola oil. Just melt the oil as you would the butter so the texture stays the same
If you dont have eggs, try using a flaxseed mix (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals one egg) for a similar binding effect
Replace granulated sugar with honey or maple syrup by using the same amount of sweetener, but reduce the liquid by a couple tablespoons to keep the batter balanced
For walnuts, you could use pecans or almonds if you prefer a different nutty crunch in your bread

Pro Tips

1. Make sure your bananas are super ripe – the darker, the better; otherwise, your bread might not pack as much flavor.
2. When mixin the wet with the dry ingredients, stir gently just until everything’s combined; over mixing can make the bread turn out tough.
3. Don’t rush preheating your oven – an extra few minutes to get it to the right temperature can really make a difference in how evenly your bread bakes.
4. If you’re addin walnuts, fold them in at the end really gently so they keep their crunch, instead of getting all smashed up in the mix.

Best Banana Bread Recipe (Moist!) From The Food Charlatan

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

266

kcal

Equipment: 1. Preheated oven set to 350°F
2. A 9×5 inch loaf pan (remember to grease it)
3. A large mixing bowl for mashing bananas and mixing the wet stuff
4. A medium bowl for sifting and mixing the dry ingredients
5. A fork or potato masher to mash those ripe bananas
6. A spatula to smooth the batter in the pan
7. Measuring cups and spoons for all the sugar, vanilla, flour, etc.
8. A whisk or fork for beating the eggs
9. A wire rack to cool the bread after baking

Ingredients

3 medium ripe bananas, mashed (about 1 1/2 cups)
1/2 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
In a large bowl, mash the bananas until they're mostly smooth; a few small lumps are fine.
Mix in the sour cream, melted butter, beaten eggs, granulated sugar, and vanilla extract until well combined.
In another bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined – don't over mix it.
If you're using walnuts, fold them in gently now.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.