Best Ever Extra-Moist Banana Bread
Banana bread is a classic favorite that brings comfort and warmth to any kitchen. The aroma of fresh bananas baking fills the air, making it hard to resist. This Best Ever Extra-Moist Banana Bread recipe is perfect for breakfast, snacks, or even dessert. With simple ingredients and easy steps, you’ll find it’s one you return to time and again.
Why Make This Recipe
This banana bread is not just moist; it’s extra-moist! The combination of ripe bananas and sour cream creates a texture that is soft and delicious. Plus, this recipe is straightforward and doesn’t require fancy techniques. It’s an ideal way to use up overripe bananas, making it a practical choice. Whether you’re an experienced baker or a beginner, you’ll enjoy how easy it is to whip up a batch.
How to Make Best Ever Extra-Moist Banana Bread
Ingredients
- 4 cups all-purpose flour (480 g)
- 2 tsp baking soda
- ½ tsp salt
- 4 medium bananas (about 1¾-2 cups mashed)
- 1 cup salted butter (softened)
- 2 cups white granulated sugar
- 4 eggs
- 2 cups sour cream, plus 1 heaping tablespoon
- 2 tsp vanilla extract
Directions
- Preheat your oven to 340°F (170°C).
- In a medium mixing bowl, add the flour, salt, and baking soda. Whisk well and set aside.
- Mash the bananas in a glass measuring cup or small bowl. Set aside.
- In the bowl of your stand mixer, cream together the softened butter and white granulated sugar on low speed for 3-4 minutes.
- Add the eggs one at a time while mixing on low.
- Add the vanilla extract and sour cream. Mix until well incorporated. Scrape down your bowl.
- Add the mashed bananas and mix well. Make sure to pause and scrape down the bowl again.
- Add the dry ingredients about ½-1 cup at a time while mixing on low. Mix until just incorporated. Be careful not to overmix! Take the bowl off the mixer and scrape it down with a spoon or spatula to ensure no pockets of flour remain.
- Spray 6 mini loaf pans with baking spray (not cooking spray!). Place pans on a half sheet pan.
- Spoon or pour equal amounts of the batter into each loaf pan.
- Optional—but highly suggested! Sprinkle a small amount of white granulated sugar over the top of each loaf for a delicious crust.
- Bake the loaves at 340°F for 42-45 minutes. Turn the pan 180° at the 20- to 21-minute mark. Check for doneness by sticking a toothpick in the center of each loaf. It should come out clean or with a few moist crumbs. Do not overbake!
- Allow the loaves to cool for about 5-10 minutes. Carefully turn them upside down to remove each loaf from the pan using oven mitts or hot pads to avoid burns. Place the loaves on a wire cooling rack to finish cooling.
- Slice the banana bread and serve! Wrap leftover loaves tightly with plastic wrap and store them on the counter for 3-4 days. This bread will stay moist for a few days after baking.
How to Serve Best Ever Extra-Moist Banana Bread
This banana bread is delicious warm or at room temperature. It goes great with a pat of butter or a spread of your favorite nut butter. You can also pair it with a cup of coffee or tea for a lovely afternoon snack.
How to Store Best Ever Extra-Moist Banana Bread
To keep your banana bread fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3-4 days. If you want to store it for longer, you can freeze it. Wrap the cooled loaf tightly in plastic wrap and then place it in a freezer bag. It will stay good in the freezer for up to 3 months.
Tips to Make Best Ever Extra-Moist Banana Bread
- Use very ripe bananas for the best flavor and moisture.
- Don’t overmix the batter; this helps keep the bread tender.
- Make sure to scrape down the bowl well to avoid pockets of flour.
- Consider adding nuts or chocolate chips for extra flavor.
Variation
For a twist on this recipe, you can add 1 cup of chopped walnuts or chocolate chips to the batter before baking. You can also use whole wheat flour in place of some of the all-purpose flour for a healthier option.
FAQs
Q: Can I use frozen bananas?
A: Yes, frozen bananas work well. Just thaw them fully and mash before adding them to the batter.
Q: How do I know when the banana bread is done?
A: The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Q: Can I make this banana bread in a different size pan?
A: Yes, you can use a standard loaf pan. Just adjust the baking time to around 60-70 minutes for a full-sized loaf. Check for doneness with a toothpick.
Enjoy baking and sharing this delicious Best Ever Extra-Moist Banana Bread!
