Ultra-Moist Classic Banana Bread is the perfect go-to recipe when you have some ripe bananas sitting on your counter. It’s soft, tender, and incredibly moist with just the right amount of natural sweetness from the bananas. Every slice has a lovely, comforting flavor that feels like a warm hug in bread form.
I love making this banana bread when I want a simple treat that’s easy to whip up but still feels special. One of my favorite things about this recipe is how moist it stays even after a couple of days, which means you can enjoy it slowly without it drying out. Plus, it’s a great way to use up bananas before they get too spotted to eat on their own.
For serving, I often like to toast a slice and spread a little butter or cream cheese on top—though it’s just as good plain. It’s perfect for breakfast, an afternoon snack, or even a cozy dessert. Sharing it with family or friends always brings smiles, and I find it’s one of those recipes that makes everyone feel right at home.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with lots of brown spots. They are sweeter and mash easily, giving the bread natural sweetness and moisture. Overripe bananas work perfectly here!
Butter: Melted butter adds richness and moisture. You can swap it for an equal amount of oil for a lighter loaf, but butter gives the best flavor.
Sour Cream or Yogurt: This ingredient keeps the bread ultra-moist and tender without making it dense. If you don’t have sour cream, plain Greek yogurt or regular yogurt works just as well.
Flour: All-purpose flour is classic here. You can try whole wheat flour for a nuttier taste but expect a slightly denser texture.
How Do You Avoid Dry or Tough Banana Bread?
The key is gentle mixing and baking at the right temperature. Here are some tips:
- Mix the dry ingredients separately and then gently fold them into the wet mix. Overmixing causes tough bread.
- Use ripe bananas and add sour cream or yogurt to keep it moist.
- Bake at 350°F (175°C) and check for doneness with a toothpick. It’s done when it comes out clean or with a couple of moist crumbs.
- Let the bread cool before slicing to finish cooking and hold its shape.
Equipment You’ll Need
- 9×5 inch loaf pan – I prefer this size because it gives the bread a nice shape and even bake.
- Mixing bowls – handy for combining wet and dry ingredients separately.
- Whisk or spatula – makes mixing gentle and helps prevent overmixing the batter.
- Measuring cups and spoons – ensure accuracy for the best results.
- Toothpick or cake tester – to check if the bread is baked through.
Flavor Variations & Add-Ins
- Walnuts or pecans – add crunch and a nutty flavor; fold in before baking.
- Chocolate chips – sprinkle some into the batter for a sweet twist.
- Blueberries – gently fold in fresh or frozen berries for fruity goodness.
- Cinnamon or nutmeg – stir a pinch into the dry ingredients to warm up the flavor.
Ultra-Moist Classic Banana Bread
Ingredients You’ll Need:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 3 ripe bananas, well mashed (about 1½ cups)
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) sour cream or plain yogurt (for extra moisture)
How Much Time Will You Need?
This banana bread takes about 15 minutes to prep and around 60 to 70 minutes to bake. Then, allow 10-15 minutes for cooling before slicing. So, all together, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan — you can use butter or non-stick spray — then lightly flour it or line with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
3. Combine Wet Ingredients:
In a large bowl, mix the melted butter and sugar well. Beat in the eggs one at a time, stirring thoroughly after each. Next, add the mashed bananas and vanilla extract, mixing until smooth and creamy.
4. Add Sour Cream and Combine:
Stir in the sour cream or yogurt until everything is well combined. This adds moisture and tenderness to the bread.
5. Fold in Dry Ingredients:
Gradually add the dry flour mixture to your wet ingredients. Gently fold it in using a spatula or spoon. Be careful not to overmix – stop as soon as the flour disappears for the best texture.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool and Serve:
Let the bread cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature. You can add a spread of butter or cream cheese if you like!
Can I Use Frozen Bananas for This Banana Bread?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.
How Should I Store Leftover Banana Bread?
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Substitute the Sour Cream in This Recipe?
Absolutely! Plain yogurt or buttermilk makes a great substitute for sour cream and will keep your bread moist and tender.
How Do I Know When the Banana Bread Is Fully Baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready. If batter sticks to the toothpick, bake for a few more minutes and test again.