Description
This Super Moist Banana Bread is a classic American recipe perfect for breakfast or a snack. Made with ripe bananas, brown sugar, and sour cream, this bread is tender and flavorful with a hint of cinnamon aroma. It’s easy to prepare and results in a moist, delicious loaf that’s ideal for family gatherings or a comforting treat.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, salt, and cinnamon to ensure even distribution of the leavening and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Sour Cream: Carefully fold in the sour cream or plain Greek yogurt until evenly incorporated, which will add moisture and richness to your bread.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
Notes
- For extra flavor and texture, stir in 1/2 cup of chopped walnuts or chocolate chips before baking.
- Sprinkle a little raw sugar on top before baking to add a slight crunchy topping.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
