Super Moist Banana Bread
I have been experimenting with banana bread recipes for the past 10 years. Why?Because I always have extra ripe bananas that I won’t eat but hate throwing away. So this is it. I’m done searching. Yes, it’s that good. Super fluffy, so freakin moist and beyond delicious in taste. The sour cream is an important ingredient here. As is the lemon juice – the acidity from the lemon interacts with the baking soda and acts as a leavening agent in cakes and breads.
Since this is your new FOREVER base banana bread recipe, feel free to include your own personal add ins like walnuts, blueberries, cinnamon, chocolate chips, etc. I like mine plain and to the point. Served with some coffee: total breakfast perfection.
A very important aspect of any banana bread recipe is not to over mix the batter. An over mixed batter will result in a thick rubbery loaf. And no one has time for that!
Super Moist Banana Bread
Ingredients
- 1/2 cup butter, room temp.
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1.75 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 large bananas, ripened + mashed
Instructions
- Preheat your oven to 350° F. Line a loaf pan with parchment paper.
- In a large bowl, beat your butter and sugar until creamy. Add the eggs, vanilla and lemon juice and beat until incorporated.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- Slowly add the dry to the wet, half a cup at a time, until all is incorporated. The dough will be stiff – thats ok.
- Lastly, fold in your sour cream and mashed bananas until a smooth silky batter exists. DO NOT OVER MIX.
- Transfer batter to your loaf pan, spread out evenly and bake for 1 hour or until toothpick comes out clean. Allow it to cool 10 minutes in pan and then another 15 minutes on a cooling rack.
Looking for more?
Made with cream cheese because that’s all I had. put in a loaf pan would have been better baked in a 8X8 pan. After one hour wasn’t done in the middle had to continue to overcook outsides to get middle to set. Oven is brand new and perfectly calibrated. Too much mix too small of pan. Loaf pans don’t really have a standard size mine was obviously too small for this batch. Would like nutritional information if made as described in recipe with no substitutions. Thanks
Can you tell me nutritional value of this recipe please?
Can this be frozen after baking? Looking to make a few different types of your loaves ahead of time and just bring them out as needed during the holidays.
Just made this this morning. I must say…. I was AMAZED at how this came out when it was done! I was so happy I could cry. I don’t know if you ever felt that way about something you made. I couldn’t believe that I had made it. From the fluffy inside to the semi crispy top. The flavor was just just right especially after I drizzle a little honey over the top. My #1 for banana bread for the rest of my life. Thank you.
Hi Stella, What non gluten flour can I use instead of regular flour? I woul like to make it Gluten Free. I have made your banana-oatmel bread and loved it.
Thanks.
Guillermina
hello Guillermina! You can try oat flour or gluten free flour one to one. Enjoy!!
I have neither greek yoghurt nor sour scream,what can I use instead
You can use buttermilk, mayo or cream cheese.
This is soooo delicious! I sub’d brown rice flour and it was amazing! Also used unsweetened applesauce instead of sugar. 10 out of 10 🫶🏼 you rock, love your recipes. Pls make a cookbook!
Hi, can I use almond flour and stevia?
Hi ! I only had 1 cup all purpose flour and 3/4 of Bobs Redmill 1:1 GF flour to use. It’s baking now but I’m reading that Bobs 1:1 does not work the same as AP flour ? Omgosh is this true ? lol
I was so excited making this but now I’m worried about how it’ll come out..ugh what do you think ?
Hi ! I only had 1 cup all purpose flour and 3/4 of Bobs Redmill 1:1 GF flour to use. It’s baking now but I’m reading that Bobs 1:1 does not work the same as AP flour ? Omgosh is this true ? lol
I was so excited making this but now I’m worried about how it’ll come out..ugh what do you think ?
Looks great I’ll make it tomorrow. Can I substitute gluten free flour without changing the rest of the recipe?
Amazing… hands down the best banana bread recipe I’ve ever tried!!!
Even the fussy eaters in my family loved this.
I accidentally forgot the sour cream first time around and it was still brilliant.
Thank you so much for sharing this.
I substituted plain creek yogurt instead of sour cream and asses some chopped walnuts. It’s a great moist bread. thanks for all your great recipes
Stephanie
Well, I did this recipe with what I had home: all the same ingredients but I used fresh buttermilk (filmjölk in Sweden) and 3 really, really black bananas, yield about 250 g mashed fruit. I sprinkled the top with oats. I used the mixer to incorporate butter, sugar, eggs and vanilla and fold in the rest with a spatula. In my oven: 45 min at 180 celsius.
It came out moist, not crumbly and really delicious. Thanks for the recipe!
This is the best banana bread recipe! So fluffy yet so moist! I used greek yogurt instead of sour cream and it turned out absolutely amazing!
Hi Luna! I love the Greek yogurt sub.. I will have to try that next time since this is MY favorite banana bread too!
I used Greek yogurt too! It was amazing! Thank you for this delicious recipe 💕
Ohh my goodness this banana bread was incredible 😍 was gone with in a few hours !!!
Hi Emma, This is one of MY FAVORITES! So happy you liked it as much as I did! And thank you for taking the time to comment and rate <3
How much flour is 1.75? I’m about to make this and I’m not sure how to convert that
Hi Shann, 1.75 cups flour is 1 and 3/4 cups flour.
Smell alone has me salivating! I detest bananas, but my youngest has a deep affinity for banana bread, so I make it for him. For next time, he gets one with bananas and I’m making me one with pumpkin!!