Moist Banana Bread
This moist banana bread is a delightful way to use up overripe bananas, blending sweet flavors with warm spices for a comforting treat that is perfect for any time of day.
Ingredients
For the bread
- 1/2 cup butter (1 stick, softened) Softened for easier mixing
- 1/2 cup brown sugar (packed) Adds depth to flavor
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed ripe banana (about 2 and 1/2 medium bananas) Ripe bananas provide moisture and sweetness
- 1 cup all-purpose flour (spooned and leveled) Can substitute with whole wheat flour up to half
- 1/2 cup old fashioned oats (blended into a powder) Adds texture and nutrition
- 1 teaspoon baking soda Helps bread rise
- 1.5 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream Keeps the bread moist
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
- 1/2-3/4 cup toasted pecans or walnuts (optional) Enhances flavor when toasted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan with nonstick spray or parchment paper.
- If using nuts, toast them on a dry baking sheet for 5-7 minutes at 350°F, stirring every 2 minutes. Let cool.
Mixing
- In a large bowl, beat the softened butter until smooth.
- Add the brown sugar and granulated sugar, and cream together for about 2 minutes until fluffy.
- Add the eggs and vanilla, and beat until well incorporated.
- Mash the ripe bananas in a separate bowl, then add them to the butter mixture and stir until combined.
- Add the all-purpose flour, oat flour, baking soda, baking powder, and salt, but do not mix yet.
- If using, sprinkle in the cinnamon, nutmeg, and cloves now.
- Stir the dry ingredients into the wet ingredients until just incorporated.
- Fold in the sour cream and nuts, if desired.
Baking
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55-65 minutes or until a toothpick comes out clean from the center.
Cooling
- Let the bread cool in the pan for about 20 minutes, then transfer to a cooling rack.
- Slice and enjoy, ideally with butter or as desired.
Notes
For the best flavor, use overripe bananas with brown spots. Mixing should be gentle to avoid a tough loaf. For added nutrition, consider using whole wheat flour.