A cozy, extra-moist banana bread you will bake on repeat

This banana bread tastes rich, soft, and unbelievably moist. It gives you that classic banana flavor with a tender crumb and a beautiful golden top. You do not need fancy tools or special skills. You only need ripe bananas, basic pantry items, and a little time in the oven. The result feels like a warm hug. Every slice stays moist, even the next day.

You will cream butter with two kinds of sugar to make a fluffy base. You will blend old fashioned oats into a light powder to boost tenderness and flavor. You will fold in sour cream for a velvety texture that never dries out. If you want, you can add warm spices and toasted nuts for a bit of crunch and aroma. It smells amazing while it bakes, and it tastes even better.

This recipe keeps the process simple and clear. You mash bananas. You mix wet ingredients. You stir in dry ingredients. You fold in sour cream. You bake until a toothpick comes out clean. That is it. You get a reliable loaf with a soft middle and a lightly crisp crust. It slices neatly. It toasts well. It freezes like a dream.

Bake this loaf for busy weekdays, lazy weekends, or a dinner with friends. Bring it to a brunch or pack it for a road trip. Serve it plain, with butter, or with a swipe of cream cheese. This loaf works for breakfast, snack time, and dessert. Once you try it, you will keep it in your rotation. It is simple comfort, done right.

Why Make This Recipe

You get truly moist banana bread. Sour cream locks in moisture. Mashed ripe bananas add natural sweetness. The loaf stays soft for days.
You build great flavor. Brown sugar adds caramel notes. Vanilla warms the batter. Optional cinnamon, nutmeg, and cloves add gentle spice.
You get a tender crumb. Creamed butter and sugar create lift. Oat flour (from blended oats) softens the texture without making the loaf heavy.
You mix with ease. You can use a stand mixer or a bowl and a hand mixer. You blend the oats in a blender or food processor. The steps feel simple and clear.
You bake with flexible add-ins. Add toasted walnuts or pecans for crunch. Skip the nuts for a smooth loaf. Fold in chocolate chips if you like. This recipe welcomes tweaks.
You do not need special flours. Use basic all-purpose flour. The oats in the blender do the rest.
You get even baking and a clean slice. The loaf pulls from the sides when it is done. It cools well and slices into neat pieces that do not crumble apart.
You enjoy make-ahead ease. The loaf tastes even better on day two. It freezes well. You can freeze the whole loaf or individual slices.
You use up ripe bananas. This recipe makes the most of bananas that have brown spots and a strong smell. Nothing goes to waste.
You get consistent results. The toothpick test and the clear mixing steps help you bake it right every time.

How to Make Best Moist Banana Bread Recipe

You will gather your ingredients, prepare your pan, and heat your oven. You will toast nuts first if you plan to add them so they can cool. You will cream butter and sugar, then beat in eggs and vanilla. You will mash bananas until you get about one cup. You will add bananas to the butter mixture. You will combine dry ingredients right in the bowl, which saves time. You will blend oats into a light powder. You will stir the dry into the wet until just combined. You will fold in sour cream at the end for moisture and tenderness. You will add nuts if you like. You will pour the batter into your prepared pan and smooth the top. You will bake, test, and cool before slicing.

Here is the process in plain terms:

Preheat your oven to 350°F. Prep a 9×5-inch loaf pan with nonstick spray or line it with parchment. Parchment makes lifting and slicing easy.
Toast nuts if you plan to use them. Spread chopped walnuts or pecans on a dry sheet. Bake for 5–7 minutes, stirring every two minutes. Let them cool so they do not melt the batter.
Beat softened butter until smooth. Cream in brown and white sugar until fluffy. This step traps air for a lighter crumb.
Add eggs and vanilla. Beat until fully mixed. Scrape the bowl well so no butter or sugar clings to the sides.
Mash ripe bananas with a fork or masher. Measure about one cup. Add the mashed banana to the bowl and stir it in.
Add all-purpose flour on top of the wet mixture, but do not stir yet. This lets you blend dry ingredients lightly without a second bowl.
Blend old fashioned oats into a powder. A little grit is fine. Add this oat flour to the bowl, still without stirring.
Sprinkle in baking soda, baking powder, and kosher salt. Use a small spoon to stir these into the dry ingredients so they spread evenly and do not clump.
Add optional spices if you like. Cinnamon, nutmeg, and cloves give warm, cozy notes. The bread tastes great with or without them.
Stir the dry ingredients into the wet until just combined. Scrape the bowl and do not overmix.
Fold in sour cream last. This step makes the batter silky and helps the loaf stay moist for days.
Fold in cooled nuts if you use them. Save a few to sprinkle on top if you like a crunchy crust.
Pour the batter into the pan. Smooth the top so it bakes evenly.
Bake at 350°F for 55–65 minutes. Ovens vary, so start checking early. Use the toothpick test. Insert it deep into the center crack. Look for no wet batter. Moist crumbs are fine.
Let the loaf cool on a rack for at least 20 minutes. Slice when warm or fully cool. A warm slice with butter tastes amazing.
Store the loaf on the counter, covered, for up to two days. Move leftovers to the fridge after that. You can also freeze the whole loaf or slices. Thaw in a sealed bag at room temperature. Toast thawed slices to refresh the crumb.

That is all you need to do. These steps give you a soft, flavorful loaf with a pretty top and a moist interior. You can follow the directions below line by line if you want step-by-step detail.

Ingredients:

1/2 cup butter (1 stick, softened)
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mashed ripe banana (9 ounces*, about 2 and 1/2 medium bananas)
1 cup all-purpose flour (spooned and leveled)
1/2 cup old fashioned oats (blended into a powder**)
1 teaspoon baking soda
1 & 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon cinnamon (optional)
1/8 teaspoon nutmeg (optional)
1/8 teaspoon cloves (optional)
1/2 to 3/4 cup toasted pecans or walnuts (optional)

Directions:

Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray, or line with parchment paper. I prefer using the paper so that you can lift the bread out for easy slicing.
If you plan to add nuts, toast them now so they have time to cool. Add 1/2 or 3/4 cup chopped nuts (I like either walnuts or pecans) to a dry baking sheet. Bake at 350 for 5-7 minutes, stirring every 2 minutes. You will know they are done when they are very fragrant. Set aside to let cool.
In a large bowl or stand mixer, beat the butter until it is smooth, scraping the sides of the bowl. Add 1/2 cup brown sugar and 1/2 cup white sugar and cream together. This means beat it for about 2 minutes until it is fluffy, making sure to scrape the sides and bottom of the bowl.
Add 2 eggs and 2 teaspoons vanilla. Beat well until incorporated, scraping the sides.
In a small bowl, use a fork or potato masher to mash about 2 and 1/2 very ripe bananas. It should come out to about 1 cup.* A little more or a little less banana, and you are still going to get banana bread. (More banana=more dense. Less banana does NOT make your banana bread not-moist.) 1 cup is the magic number for me. Add the mashed banana to the butter mixture and stir until incorporated.
Add 1 cup flour to the bowl, but do not stir yet. (You can mix the dry ingredients in a separate bowl but I am too lazy.)
Add 1/2 cup old fashioned oats to a blender or food processor. Blend until the mixture has turned into powder, if it’s a little gritty that’s okay. Add the oat flour to the bowl but don’t stir.
Use a small spoon to stir 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour. You don’t want any clumps of salt or soda in your bread.
At this point, you can add 1/4 teaspoon cinnamon and 1/8 teaspoon each cloves and nutmeg. This bread is still really good without the spices, they are optional.
Stir the dry ingredients into the wet ingredients until incorporated, scraping the sides and bottom.
Lastly (don’t forget!!) fold in the 1/2 cup sour cream.
If you want to add nuts, fold them into the batter now. (Next time I think I will save 1/4 cup to sprinkle on top of the bread before going in the oven. Just an idea!)
Pour the batter into the prepared pan and smooth out the top.
Bake at 350 for 55-65 minutes. Every oven is different and you are probably going to have to check it a few times. There is nothing sadder than undercooked banana bread, so I rely completely on the toothpick test: a toothpick inserted very deeply into the center of your bread (stick it right into the crack that has formed) should come out with no wet batter on it. Very moist crumbs are ok, as the bread will continue cooking just a bit once pulled out of the oven. The bread should look nice and brown on top and should be pulling away from the sides of the pan.
Let the bread cool completely (okay, well at least for 20 minutes or so) on a cooling rack before slicing into it. If you don’t devour a warm slice immediately with copious amounts of butter, it’s a crime against bananas everywhere.
Store covered on the counter for up to 2 days, then if there is by some miracle some leftover, I would stick it in the fridge.
Banana bread freezes beautifully. You can wrap an entire loaf in foil and then ziplock and freeze (thaw on the counter with the bag sealed) or you can slice it and wrap and freeze individual portions for when you need a quick fix. Let thaw on the counter in the sealed container. Toss thawed slices in the toaster for a minute to get rid of extra moisture.

How to Serve Best Moist Banana Bread Recipe

Serve warm with salted butter. The butter melts into the crumb and adds a light salty note.
Spread with cream cheese. The tang pairs well with banana and brown sugar.
Drizzle with honey or maple syrup for extra sweetness.
Add a swipe of peanut butter or almond butter for a protein boost and a nutty finish.
Top with sliced bananas and a pinch of cinnamon for a pretty plate.
Toast a slice and add a pat of butter for a cozy breakfast.
Serve with yogurt and berries for a balanced snack.
Serve as dessert with a scoop of vanilla ice cream and a sprinkle of toasted nuts.
Pack slices for lunch boxes, hikes, or road trips. The bread holds its shape and stays moist.
Make a banana bread “French toast.” Dip thick slices in a simple egg and milk wash, then pan-fry in butter. Dust with powdered sugar and serve with syrup.

How to Store Best Moist Banana Bread Recipe

Keep the bread covered on the counter for up to 2 days. Use plastic wrap, a cake dome, or a sealed container to hold in moisture.
Move leftover slices to the fridge on day three. Store in a sealed bag or container. The fridge keeps it fresh for several more days.
Freeze the whole loaf. Wrap it in foil, then place it in a zip-top freezer bag. Freeze for up to 3 months. Thaw at room temperature in the sealed bag to keep the loaf moist.
Freeze individual slices for quick snacks. Wrap each slice in plastic or parchment, then place wrapped slices in a freezer bag. Thaw at room temperature or pop into the toaster for 1–2 minutes.
Refresh slices. Toast or warm briefly in a low oven (300°F for 8–10 minutes) to bring back that fresh-baked texture and smell.

Tips to Make Best Moist Banana Bread Recipe

Use very ripe bananas. Choose bananas with many brown spots and a strong banana smell. They mash easily and taste sweeter.
Measure one cup of mashed banana. A little more gives a denser loaf. A little less still keeps the bread moist. One cup gives the best texture balance.
Soften the butter fully. Soft butter creams better with sugar and traps more air. Leave the stick at room temperature until it presses easily.
Cream sugar and butter well. Beat for about 2 minutes until fluffy. Scrape the bowl so no butter clings to the sides.
Do not skip sour cream. It adds moisture and tenderness. Fold it in last to keep the batter soft and smooth.
Blend the oats into a powder. You create quick “oat flour” that lifts the texture. A small amount of grit is fine and adds charm.
Mix the leaveners into the flour before you stir. Stir baking soda, baking powder, and salt into the dry ingredients so they spread out and do not clump.
Do not overmix the batter. Stir until the dry bits just disappear. Overmixing can make the loaf tough.
Toast nuts for deeper flavor. Five to seven minutes at 350°F brings out the oils and makes the nuts fragrant and crunchy. Let them cool before folding into the batter.
Check for doneness with the toothpick test. Aim for no wet batter in the deep center. Moist crumbs are okay. This prevents a gummy middle.
Let it cool before slicing. Give the loaf at least 20 minutes on a rack. The crumb sets as it cools and slices more cleanly.
Line with parchment for easy removal. Lift the loaf right out of the pan without sticking.
Consider pan size. Use a standard 9×5-inch loaf pan. If your pan is smaller or larger, adjust bake time as needed and watch the toothpick test.
Use room temperature eggs. Cold eggs can firm the butter. Room temp eggs mix in smoothly.
Use fresh leaveners. Baking soda and baking powder lose strength over time. Replace them if they are older than a year for the best rise.
Add spices lightly. Cinnamon, nutmeg, and cloves add warmth. They are optional but lovely. Do not overdo them or they can hide the banana flavor.
Keep add-ins to the right amount. Use 1/2 to 3/4 cup nuts. Too many add-ins can weigh down the loaf.
Smooth the top of the batter. A smooth top helps the loaf bake evenly and look neat.
Rotate the pan if your oven bakes unevenly. Turn it halfway through to avoid one side getting too dark.
Let frozen slices thaw in a sealed bag. This keeps the crumb moist and prevents dryness.

Variation (if any)

Chocolate Chip Banana Bread: Fold in 3/4 cup semi-sweet chocolate chips. Sprinkle a few on top before baking for a pretty finish.
Cinnamon-Sugar Top: Mix 1 tablespoon sugar with 1/2 teaspoon cinnamon. Sprinkle over the batter before baking for a sweet, crisp crust.
Banana Nut Crunch: Use 3/4 cup toasted walnuts or pecans. Save 1/4 cup to sprinkle on top of the batter before baking for extra crunch.
Coconut Banana Bread: Fold in 1/2 cup unsweetened shredded coconut. Add a handful on top for toasted coconut notes.
Blueberry Banana Bread: Fold in 3/4 cup fresh blueberries. Toss berries with 1 teaspoon flour to help prevent sinking.
Streusel Banana Bread: Mix 2 tablespoons cold butter, 3 tablespoons flour, 3 tablespoons brown sugar, and a pinch of cinnamon. Crumble over the batter before baking.
Peanut Butter Swirl: Warm 1/3 cup creamy peanut butter until pourable. Dollop on top of the batter and swirl gently with a knife.
Chocolate Banana Marble: Remove 3/4 cup batter and whisk in 1 tablespoon cocoa powder. Swirl it into the loaf for a marble effect.
Maple Pecan: Replace vanilla with 1 teaspoon maple extract. Fold in 3/4 cup toasted pecans.
Banana Bread Muffins: Spoon batter into a lined muffin tin. Bake at 350°F for 18–22 minutes or until a toothpick comes out clean. This gives you grab-and-go portions.
Mini Loaves: Divide batter into 3 mini loaf pans. Bake at 350°F for about 28–36 minutes, checking early. These make great gifts.
No-Spice Classic: Skip cinnamon, nutmeg, and cloves. Enjoy pure banana flavor.
Whole Wheat Twist: Swap 1/3 cup of the all-purpose flour with whole wheat flour. The loaf will be slightly denser but still moist.

FAQs

Can I use frozen bananas? Yes. Thaw them in a bowl, then mash and measure one cup. Include the juices for extra moisture. If it seems too wet, blot lightly with a paper towel before measuring.
Can I skip the sour cream? You get the best texture with sour cream. If you must replace it, use full-fat Greek yogurt in the same amount. The loaf will still taste moist and tender.
How ripe should my bananas be? Use bananas with many brown spots and a strong banana smell. They should mash easily. Green or firm yellow bananas will not give the same sweetness or moisture.
Can I make this gluten-free? This recipe uses all-purpose flour and blended oats. If you try a gluten-free blend, use a 1:1 gluten-free all-purpose mix and certified gluten-free oats. Texture may change slightly.
Why did my banana bread sink in the middle? Your loaf may be underbaked, your leaveners may be old, or you may have added too much banana or liquid. Bake until a toothpick comes out clean with no wet batter. Check your baking soda and baking powder dates.
How do I know when it is done? Insert a toothpick deep into the center crack. If it comes out with no wet batter, it is done. Moist crumbs are fine. The top should look well browned and pull away from the pan sides.
Can I use oil instead of butter? Butter gives flavor and a fluffy crumb when you cream it with sugar. If you use oil, the loaf will still be moist but the flavor and structure will change. If you test it, use 1/2 cup neutral oil and mix gently.
Can I reduce the sugar? You can reduce the granulated sugar by 2–3 tablespoons if you prefer a less sweet loaf. Do not cut too much or it may affect moisture and browning.
Should I refrigerate the bread? Keep it covered on the counter for up to 2 days. After that, move it to the fridge to extend freshness. Bring chilled slices to room temperature or toast them before eating.
Can I double the recipe? Yes. Bake in two 9×5-inch pans. Do not crowd them in the oven. Check both loaves with the toothpick test, as one may finish before the other.
How do I prevent dry edges? Do not overbake. Check early with the toothpick test. Use parchment to prevent sticking. Store the loaf covered. Toast slices lightly to refresh moisture.

This Best Moist Banana Bread Recipe gives you rich flavor, a soft crumb, and easy steps you can trust. Bake it once, and it will become your go-to loaf for every season. Enjoy every warm, buttery slice.

Best Moist Banana Bread

Author: ezio22
Total Time: 85 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

Description

A cozy, extra-moist banana bread that tastes rich, soft, and unbelievably moist, perfect for any occasion.

Ingredients

Scale

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mashed ripe banana (about 2 and 1/2 medium bananas)
1 cup all-purpose flour
1/2 cup old fashioned oats, blended into a powder
1 teaspoon baking soda
1 & 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon cinnamon (optional)
1/8 teaspoon nutmeg (optional)
1/8 teaspoon cloves (optional)
1/2 to 3/4 cup toasted pecans or walnuts (optional)

Instructions

Preheat your oven to 350°F and prep a 9×5-inch loaf pan with nonstick spray or parchment paper.
If using nuts, toast them and let them cool.
Cream the butter with brown and granulated sugar until fluffy.
Add eggs and vanilla, mixing well.
Mash the ripe bananas and stir them into the butter mixture.
Add the all-purpose flour on top of the wet mixture without stirring yet.
Blend oats into a powder and add to the bowl.
Sprinkle baking soda, baking powder, and salt into the flour, mix lightly.
Add optional spices.
Combine the dry ingredients into the wet mixture until just incorporated.
Fold in sour cream and nuts if desired.
Pour into the prepared pan and smooth the top.
Bake for 55–65 minutes, checking with a toothpick for doneness.
Let cool for at least 20 minutes before slicing.

Notes

This banana bread freezes well; wrap it in foil and store in a zip-top freezer bag. Thaw at room temperature.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 16g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: banana bread, moist banana bread, easy banana bread