Extra Moist Banana Bread Recipe
There are plenty of things to love about banana bread, including the fact that you can serve it all year long! Let's be honest: There's always an excuse to make a loaf of banana bread. There's no doubt that banana is one of the most popular breads you can make, and there's a good reason for it — it's absolutely delicious. This extra moist banana bread is a great way to kick off your morning, and it would even make an excellent after-dinner snack. We should also mention the fact that bananas are filled with great health benefits. According to Healthline, not only are bananas proven to be rich in nutrients, but they may also aid in things like heart health, regulating blood sugar, and improving kidney health.
Recipe developer Jessica Morone came up with this easy and delicious recipe that you'll want to make on repeat. "My favorite thing about this recipe is how easy it is," Morone says. "You combine everything in just one bowl so it's a snap to make." We love the sound of that!
Gather the ingredients for this extra moist banana bread recipe
If you bake a lot, you may already have many ingredients at home. Be sure to pick up unsalted butter, granulated sugar, eggs, ripe bananas, sour cream, vanilla, all-purpose flour, baking soda, salt, cinnamon, and chopped walnuts.
Once you have those things, you can make this extra moist banana bread recipe.
Prep the oven and pan while you mix the butter and sugar
First things first, preheat your oven to 350 F. Then, take out a 9x5-inch loaf pan and spray it generously with nonstick cooking spray as this will prevent the bread from sticking to the pan.
Grab a large bowl and add the butter, beating until it gets nice and creamy. Then, add the sugar and continue mixing with butter until the mixture gets light and fluffy.
Toss in eggs, bananas, sour cream, vanilla extract, and dry ingredients
Toss in the eggs, ripe bananas, sour cream, and vanilla extract into the same bowl as the butter and sugar mixture. Continue beating until everything is well-combined. "The secret ingredient in this recipe is sour cream," Morone shares. "I always put sour cream in my banana bread recipes because it makes the bread incredibly moist and delicious."
Next, it's time for some dry ingredients, including flour, baking soda, salt, and cinnamon. Once again, you will want to continue beating until well combined.
Add walnuts and spread batter in the pan
The last thing you'll need to add to the mix is a ½ cup of chopped walnuts. This time, stir with a spoon to combine, so you don't break apart the walnuts into tiny pieces. "There are definitely other add ins you could put in this bread, you could add chocolate chips (white, semi-sweet or milk chocolate would all be delicious)," Morone shares. "Something else I love to add to banana bread is chocolate toffee bits because the flavors go really well together."
Now, the batter is good to go. Transfer it to a prepared pan and top with the remaining walnuts.
Bake the banana bread
It's time to get cooking! Once your oven has finished preheating, go ahead and throw in the loaf of bread. Set your timer for 50 to 60 minutes to bake. You can check doneness by inserting a toothpick into the center of the bread and making sure it comes out clean. If it doesn't, you need to cook it a little longer.
Let cool and serve
Once you remove the bread from the oven, let it cool in the pan for about 5 minutes. Then, transfer it to a cooling rack and let it cool completely. Obviously, the bread is wonderful on its own but Morone shares her favorite way to enjoy it. "Spreading some butter, peanut butter or Nutella on banana bread is always a good option for something to serve with it," she shares.
Anything left? "This should keep for 4 days if its covered at room temperature, and you can also freeze it for up to 4 months," Morone shares.
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 cup mashed ripe bananas, about 3 ripe bananas
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup chopped walnuts
- Preheat the oven to 350 F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl beat the butter until it is creamy. Add the sugar and continue beating until the mixture is fluffy.
- Add the eggs, bananas, sour cream, and vanilla extract to the bowl and beat until combined.
- Add the flour, baking soda, salt, and cinnamon and beat until the ingredients are just incorporated.
- Add ½ cup of the chopped walnuts to the batter and stir until they are mixed evenly.
- Spread the batter in the prepared pan and top the batter with the remaining chopped walnuts.
- Bake for 50 to 60 minutes in the preheated oven until a toothpick inserted into the center of the bread comes out clean.
- Cool for five minutes in the pan, then turn onto a cooling rack to cool completely.
| Calories per Serving | 284 |
| Total Fat | 15.2 g |
| Saturated Fat | 6.7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 52.0 mg |
| Total Carbohydrates | 34.3 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 19.5 g |
| Sodium | 198.6 mg |
| Protein | 4.1 g |
