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Super Moist Banana Bread Recipe
TahiraJaved

Super Moist Banana Bread Recipe

A one bowl quick bread made from mashed overripe bananas, melted butter, and sour cream, baked into a tender, moist loaf that needs no yeast or rising time. It's ready in about an hour and a half from start to finish, making it one of the easiest homemade breads for beginner bakers.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10 Slices
Course: Breakfast
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe bananas mashed (about 1 1/2 cups)
  • 1/3 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1/2 cup chopped walnuts or chocolate chips optional

Equipment

  • 1 9x5 inch loaf pan metal rather than glass, for more even baking.
  • 1 Large mixing bowl since this is a one bowl recipe from start to finish.
  • 1 Potato masher or fork for mashing the bananas smooth without dragging out a food processor.
  • 1 Wire cooling rack so air circulates under the loaf and the bottom doesn't turn soggy.
  • 1 Instant read thermometer optional but useful if you want a foolproof way to check doneness.

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Mash bananas in a large bowl until mostly smooth.
  3. Whisk in melted butter, sugar, egg, sour cream, and vanilla.
  4. Sprinkle baking soda and salt over the mixture and stir in.
  5. Fold in flour just until no dry streaks remain.
  6. Fold in nuts or chocolate chips if using.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake 55 to 60 minutes, until a toothpick comes out with a few moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.

Notes

  1. Use bananas that are heavily speckled with brown for the sweetest, moistest loaf.
  2. Spoon flour into the measuring cup and level it off rather than scooping, to avoid a dry loaf.
  3. Let the bread cool completely before slicing so it doesn't turn gummy.
Nutrition values are estimates based on standard ingredients and may vary depending on specific brands or substitutions used.
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