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Ultimate Moist Banana Bread Recipe You Can't Resist

This ultimate moist banana bread recipe is a delightful mix of ripe bananas, sour cream, and optional spices, perfect for snacks or breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Ripe Bananas Use frozen, thawed bananas for added convenience and natural sweetness.
  • 1 cup Sour Cream Plain yogurt works as a lighter alternative.
  • 1/2 cup Butter Adds richness; can substitute with vegetable or coconut oil for a dairy-free option.
  • 1/2 cup Granulated Sugar Sweetens and helps with browning; use brown sugar for deeper flavor.
  • 1/2 cup Brown Sugar Enhances moisture and flavor depth; can use more granulated sugar if needed.
  • 2 large Eggs Binds the ingredients and helps with leavening; can use a ground flaxseed mixture for vegan option.
  • 2 cups All-Purpose Flour Provides structure; can swap in gluten-free flour if needed.
  • 1 cup Old-Fashioned Oats Adds texture and fiber; can grind them for oat flour or omit for a smoother loaf.
For Leavening
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1/2 teaspoon Kosher Salt Enhances overall flavor.
For Flavor
  • 1 teaspoon Optional Spices (cinnamon, nutmeg, cloves) Infuse your bread with warmth.
  • 1 cup Chopped Nuts (optional) Try walnuts or pecans for the best flavor.

Equipment

  • Loaf Pan
  • mixing bowl
  • hand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan with nonstick cooking spray or parchment paper.
  2. If adding nuts, spread them on a baking sheet and toast in the oven for 5–7 minutes until fragrant and golden.
  3. Cream softened butter with granulated and brown sugars until light and fluffy, about 3–4 minutes.
  4. Add eggs and vanilla extract, mixing on medium speed until well combined.
  5. Mash ripe bananas in a separate bowl and stir them into the mixture until fully combined.
  6. Add flour and oats to the wet ingredients, sprinkle in baking soda, baking powder, and salt. Gently fold until combined.
  7. Fold in sour cream and toasted nuts until evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake in the preheated oven for 55–65 minutes, checking for doneness with a toothpick.
  10. Allow to cool in the pan for 20 minutes before transferring to a cooling rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

For best results, use very ripe bananas and do not over-mix the batter for a lighter loaf.

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