Moist Banana Bread
This moist banana bread is simple, tender, and full of banana flavor. It bakes up soft and keeps well for days, making it a perfect choice for breakfast, snacks, or sharing with others.
Ingredients
Main ingredients
- 3 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
- 1/2 cup sour cream Can substitute with plain yogurt or buttermilk.
- 1/3 cup melted butter
- 1 cup sugar You can reduce sugar by 1/4 cup, but the bread will be less sweet and slightly denser.
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour For a heartier loaf, replace half with whole wheat flour.
- 1/2 cup chopped walnuts Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan.
- In a mixing bowl, combine the mashed bananas with melted butter.
- Stir in the sour cream, sugar, egg, and vanilla until well combined.
- Sprinkle the baking soda and salt over the mixture and stir it in.
- Add the flour and mix until just combined. If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve slices plain or toasted with butter, cream cheese, honey, or vanilla ice cream. Can be stored at room temperature for up to 3 days, in the fridge for up to 1 week, or frozen for up to 3 months.