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Moist Banana Bread

A comforting treat perfect for breakfast, snacks, or dessert made with overripe bananas, offering a delightful combination of flavors and a tender texture.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas, mashed Ensure bananas are very ripe for better sweetness.
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup chopped nuts (optional) Consider using walnuts or pecans.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the mashed bananas, sour cream, sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well blended.
  3. In another bowl, whisk together the baking soda, baking powder, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  4. Fold in the chopped nuts if desired.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm or at room temperature, with butter, drizzled honey, or cinnamon sugar. To keep banana bread fresh, wrap tightly and store at room temperature for 3 days, or refrigerate for a week. Freeze for up to 3 months for longer storage.