The ultimate moist, super soft and flavorful banana bread recipe ever! This homemade banana bread is easy to whip up, can be mixed by hand using one bowl, and stays unbelievably moist for DAYS! Say hello to your new favorite loaf of love!
The Secret To The Ultimate Moist Banana Bread?
- Sour Cream – sour cream gives the banana bread a moist, dense texture in the best way possible!
- Cornstarch – the secret ingredient! I learned this trick when I worked at the campus bakery in college when they would add potato starch to banana bread. It was the most moist banana bread and the starch was why!
- Melted Butter – I love using melted butter in recipes because it doesn’t require you having to soften the butter beforehand. And in this case, it doubles as ease and moisture!
- Ripe spotty bananas, of course!
These four things together turn a classic banana bread recipe into something out of this world. No dry banana bread up in here!
Easy Banana Bread Ingredients
- Mashed bananas (1.5 cups = 3 large bananas)
- Unsalted Butter (not margarine)
- Brown & White Sugar
- Eggs
- Sour Cream
- Vanilla Extract
- Baking Soda & Baking Powder
- Cornstarch
- All-Purpose Flour
- Salt
- Cinnamon
How to Make The Best Banana Bread:
Before You Start: Preheat Oven (important!)
Before you start, preheat your oven! You want to give your oven at least 20 minutes to heat up even if it beeps and tells you it’s preheated after 5 minutes (because trust me, 90% of ovens are liars and are not anywhere near preheated when they say they are!).
A properly heated oven is what will help your banana bread get this beautiful dome and bake through! If you want to know how to make the perfect banana bread, the oven is the first step!
Step 1: Mash Bananas
In a large mixing bowl, mash 1.5 cups (about 3 large) bananas with a fork until broken up. You want to make sure you break up any large pieces or you will have chunks of banana in your bread which can cause it to bake weird.
Step 2: Add Wet Ingredients
Once bananas are mashed, add in the 1/2 cup melted butter, 1/2 cup brown sugar, and 1/2 cup white sugar, then stir until combined. Add in the 2 eggs, 1/2 cup sour cream and 2 teaspoons vanilla extract then stir until just combined. Once mixed, gently mix in the 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon cinnamon.
IMPORTANT: To achieve the dense and moist texture we’re going for you MUST mix by hand! Using an electric mixer will whip too much air into the bread and affect the texture.
Step 3: Add Dry Ingredients
Lastly, mix in 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1 1/2 cups flour and stir until just combined. You do not want to mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Warning: do not over mix!
Step 4: Fill Pan
Grease a 9″ metal loaf pan 2/3 full. Technically you can usually fill up heavy batters like this almost all the way, just being sure to leave about 1/2″ at the top without having it rise over.
Pan Tips: Because there are varying size of “standard” loaf pans (some are wider than others and therefore fit more), you may end up with a little extra batter. You can scoop any extra into muffin tins and bake for 18-20 minutes.
Step 5: Bake & Let Cool
Bake at 350 degrees for 60 minutes on the bottom or middle rack of your oven. IMPORTANT: At the 45 minute mark while baking, gently cover the top of your loaf with foil to prevent the top from browning.
Test doneness by sliding a toothpick or skewer into the center while it’s still in the oven. If it comes out clean (or just with a crumb or two) it’s ready.
Oven Placement Tip: You do not want it too close to the top or the top of the loaf will brown faster than the inside can cook.
Step 6: Let Cool, Slice, and Enjoy!
Once cooled, use a large straight edged knife to slice the banana bread. I like to cut it in thick pieces, as the moistness is even more apparent this way!
Tip: Before cutting, you should ideally allow banana bread to cool in the pan for about an hour to allow it to set and cool. If not eating right away, cover with foil and let it completely cool before putting in a ziploc bag. Wrapping it in plastic too soon will trap the steam and could make your bread mushy.
I will also say that this banana bread is even better Day 2. I mean, warm banana bread with butter is good but trust me, it’s even better the next day after all the banana flavor melds together. I’m biased but I might just say that this is the best banana bread recipe in the world on Day 2.
Frequently Asked Questions & Tips
How to Store Banana Bread
- If warm: loosely wrap in foil (allowing some vent holes) until cooled and let sit on counter.
- If completely cooled: wrap in plastic wrap or place in a gallon-sized ziploc bag. Storing it in plastic will ultimately make it stay moist longer.
Can you freeze banana bread?
Absolutely! To freeze, wrap loaf in several layers of plastic wrap then place in a freezer bag or container. This will keep the banana bread moist and can be frozen for up to 3 months.
When ready to eat, remove from freezer and allow to thaw at room temperature (still wrapped).
Can you make these into muffins?
Oh yes! You can easily turn this recipe into moist banana bread muffins. Simply fill greased muffin tips with about 4.5 tablespoons batter (3/4 full) and bake for 18-20 minutes until toothpick comes out clean. This will yield you about 12 regular-sized muffins.
How do you ripen banana for banana bread really quick?
Don’t have bananas on hand or don’t want to wait for to ripen? Did you know you can ripen bananas in the oven (and without a paper bag!). Simply place bananas (with their peel still on) on a rimmed baking sheet for 30-40 minutes at 300 degrees. The bananas will turn pure black and all the gooey insides will caramelize. Hooray for quick ripe bananas!
How ripe should bananas be for banana bread?
The ideal color for ripe bananas for use in banana bread is when they are spotted brown, mostly brown or even black. The grosser looking, the better! The bananas shown below are just good enough, although I personally like them even browner than this!
Can I substitute sour cream?
If you don’t have sour cream you can substitute in plain greek yogurt. Just be sure to mix the yogurt well before measuring to prevent all the liquid juices from being too much in the batter.
Trust me, once you try this ultimate moist banana bread recipe with sour cream you’ll never make it without it again!
Can I add mix-ins?
Of course! You can turn this into the ultimate banana nut bread recipe simply by adding 1/2 cup of toasted walnuts. Or make it chocolate chip banana bread by adding in 1 cup of semi sweet chocolate chips!
The Best Moist Banana Bread
The ultimate moist, super soft and flavorful banana bread recipe ever! This homemade banana bread is easy to whip up, can be mixed by hand using one bowl, and stays unbelievably moist for DAYS! Say hello to your new favorite loaf of love!
Ingredients
- 1.5 cups ripe bananas about 3 large bananas
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sour cream or plain greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1.5 cups all-purpose flour spooned and leveled
Instructions
-
Preheat oven to 350 degrees – this is important! You want to give your oven at least 20 minutes to heat up EVEN if it beeps and tells you it’s preheated after 5 minutes.
-
In a large mixing bowl, mash bananas with a fork until broken up. You want to make sure you break up any large pieces or you will have large pieces of banana in your bread and it can cause it to bake weird.
-
Mix in melted butter, brown sugar, and granulated sugar, then stir until combined. NOTE: To achieve the dense and moist texture we’re going for you MUST mix by hand! Using an electric mixer will whip too much air into the bread and affect the texture.
-
Add in the eggs, sour cream, and vanilla extract then stir until just combined. Once mixed, add in the baking soda, baking powder, and cinnamon then mix again.
-
Lastly, mix in flour, cornstarch, and salt and stir until just combined. You do not want to mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Do not overmix!
-
Grease a 9" metal loaf pan 2/3 full (you can usually fill up heavy batters like this almost all the way, just being sure to leave about 1/2″ at the top without having it rise over). Because there are varying size of “standard” loaf pans (some are wider than others and therefore fit more), you may end up with a little extra batter. You can scoop the rest into muffin tins and bake.
-
(Read this step carefully!) Bake at 350 degrees for 60 minutes on the bottom or middle rack of your oven. After 45 minutes of it baking, gently cover the top of your loaf with foil to prevent the top from browning. When baking, place your loaf near the bottom/middle of oven. You do not want it too close to the top or the top will brown faster than the inside can cook.
-
Test doneness by sliding a toothpick or skewer into the center while it's still in the oven. If it comes out clean (or just with a crumb or two) it's ready.
Once baked, you should ideally allow banana bread to cool in the pan for about an hour to allow it to set and cool. If not eating right away, cover with foil and let it completely cool before putting in a ziploc bag. Wrapping it in plastic too soon will trap the steam and could make your bread mushy. See notes below for storage instructions.
Recipe Notes
Can I substitute sour cream with something else? If you don’t have sour cream you can substitute in plain greek yogurt. Just be sure to mix your yogurt well before measuring to prevent all the liquid juices from being too much in the batter.
Can you make these into muffins? Yes! Fill greased muffin tips with about 4.5 tablespoons batter and bake for 18-20 minutes until toothpick comes out clean. This will yield you about 12 muffins.
Pan Size Tips: Because there are varying size of “standard” loaf pans (some are wider than others and therefore fit more), you may end up with a little extra batter. You can scoop the rest into muffin tins and bake.
Oven Placement Tip: You do not want it too close to the top or the top will brown faster than the inside can cook.
Storage Tips: If warm: wrap in foil until cooled and let sit on counter. If completely cooled: wrap in plastic wrap or place in a gallon-sized ziploc bag. Storing it in plastic will ultimately make it stay moist longer.
Freezing Tips: To freeze, wrap loaf in several layers of plastic wrap then place in a freezer bag or container. This will keep the banana bread moist and can be frozen for up to 3 months. When ready to eat, remove from freezer and allow to thaw at room temperature (still wrapped).
Better on Day 2! I will say that this banana bread is even better Day 2. I mean, warm banana bread with butter is good but trust me, it’s even better the next day after all the banana flavor melds together.
Ripen Bananas Quick! Don’t have bananas on hand or don’t want to wait for to ripen? Did you know you can ripen bananas in the oven (and without a paper bag!). Simply place bananas (with their peel still on) on a rimmed baking sheet for 30-40 minutes at 300 degrees. The bananas will turn black and all the gooey insides will caramelize. Hooray for quick ripe bananas!
Nutrition
Did you make this easy banana bread? Be sure to leave a comment below and tag me on Instagram @designeatrepeat with how you liked it!
Myriam says
This really is a moist banana bread! It was very easy to make and I definitely will make again.
Melissa says
I’m so glad you loved it, Myriam!