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Super Moist Banana Bread Loaf Recipe

Super Moist Banana Bread Loaf

A tender, richly flavored banana bread made with three very ripe bananas, melted butter, and optional sour cream or Greek yogurt for extra moisture. This recipe makes one standard 9 x 5-inch loaf with about 10–12 slices.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 bananas Very ripe medium-to-large bananas, mashed
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) Packed light brown sugar or granulated sugar
  • 1 large egg Large egg, lightly beaten
  • 1 teaspoon Vanilla extract
  • 1/3 cup (80 g) Sour cream or plain Greek yogurt, optional
Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon, optional
Optional Add-Ins
  • 1/2 cup Chopped walnuts or chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper if desired.
  2. Mash the bananas in a large bowl until mostly smooth. A few small pieces are welcome because they add little pockets of banana flavor.
  3. Whisk in the melted, slightly cooled butter, sugar, egg, vanilla, and sour cream or Greek yogurt if using.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Fold the dry ingredients into the banana mixture just until no visible streaks of flour remain. Fold in walnuts or chocolate chips if using, taking care not to overmix.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, checking the center with a toothpick.
  7. Remove the loaf when the toothpick comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover it with foil during the final 15–20 minutes.
  8. Cool the bread in the pan for 10–15 minutes, then transfer it to a wire rack. Let it cool for at least 30 minutes before slicing so the crumb can set.

Notes

Use heavily speckled or nearly black bananas for the strongest flavor and most natural sweetness. Store tightly wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individual slices for up to 3 months.