The Best Moist Banana Bread Recipe
This Best Moist Banana Bread is incredibly soft, rich, and packed with deep banana flavor. Made with a blend of butter and oil for extra moisture, this easy homemade loaf bakes into a tender, perfectly sweet treat that’s ideal for breakfast, snacks, or dessert.
Ingredients
Banana Bread Batter
- 3 large very ripe bananas mashed
- 0.5 cup unsalted butter melted
- 0.25 cup vegetable oil or canola oil
- 0.75 cup packed light brown sugar
- 1 large egg room temperature
- 0.25 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
- Stir in the melted butter, vegetable oil, and brown sugar until the mixture is well combined.
- Add the egg, sour cream, and vanilla extract. Whisk until the mixture becomes smooth and evenly blended.
- In a small bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the banana mixture and gently fold with a spatula just until combined. Avoid overmixing to keep the bread tender.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
If your bananas are not ripe enough, bake them on a baking sheet at 300°F (150°C) for 15–20 minutes until the peels turn black, then let them cool before using. Using room temperature egg and sour cream helps the batter mix smoothly. To keep the bread moist, avoid overbaking and start checking for doneness around the 55-minute mark.
