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This extra moist banana bread recipe is a melt-in-your-mouth loaf that you can enjoy for breakfast, dessert, or anytime in between!
Take this bread to the next level with a schmear of Honey Butter or Cinnamon Butter!
Sweet Breads Are the Best!
While I haven’t always been a bread maker, I’ve ALWAYS made sweet bread recipes (or quick bread recipes)! From traditional Zucchini Bread to more unique Chocolate Bread, we love them all!
Of course, we love classic Banana Bread and because of that we have a wide array of variations on the site (Peanut Butter Banana Bread, Pumpkin Banana Bread, Chocolate Chip Banana Bread, and MORE!)
Today we wanted to share our recipe for super moist banana bread.
Why we love it:
- Extra moist. The addition of sour cream and that secret ingredient makes this banana bread recipe extra moist and delicious!
- Waste not. Of course, this bread is the PERFECT way to use up ripe bananas, along with our famous Banana Bars!
- A treat, or not! Serve this bread up as a delicious breakfast, on-the-go snack, or an evening dessert. It even freezes well to save for later!
Ingredients
- sugar
- brown sugar
- vegetable oil
- eggs
- vanilla extract
- sour cream – or Greek yogurt
- overripe bananas – Perfectly sweet and ripe banana peels should have large dark spots with very little yellow showing through. See this post on How to Ripen Bananas Faster.
- all-purpose flour
- baking soda
- baking powder
- whipped topping mix – Dream Whip is a common brand, but you can often find generic versions too. Use just the powder in the banana bread recipe.
- salt
How to Make Moist Banana Bread
- PREP. Preheat oven to 350°F. Spray two large loaf pans with spray or grease and flour.
- BATTER. In a large mixing bowl, use a mixer to cream sugars, oil, and eggs. Add vanilla, sour cream, and mashed bananas. Mix well.
- In a separate bowl, whisk dry ingredients. Add dry mixture to wet ingredients and mix well.
- BAKE. Pour into prepared pans. Bake for 45-50 minutes.
Variations
- Make banana muffins. Divide the batter into muffin tins and bake at 350°F for 20-25 minutes, or until done.
- Mini loaf pans (5.73 x 3 inches): Bake at 350°F for 30-35 minutes, or until done.
- Toppings. Sprinkle a mixture of cinnamon and sugar on top of the batter before baking.
- Mix-ins. Stir in chopped nuts like walnuts or pecans. Add mini chocolate chips into the batter, or put them on top of the batter before baking.
Recipe Tips
- Mash peeled bananas. I like to use a potato masher but a fork or hand-held electric mixer also works to mash them into a cream-like texture.
- Baking pan. Breads are baked in metal pans. Ceramic or glass bread pans take longer to bake and will not produce the best results.
- A cracked top is very common when making quick bread. It happens when the top forms a crust before the center has finished expanding.
- Easy cleanup. Line the bread pan with parchment paper to help keep the bread from sticking or flour the bread pan.
- Doneness. Stick a toothpick or wooden skewer into the center of the bread. If it comes out clean or with a couple of crumbs, then it is done. If you have a digital thermometer, the center should read 200-205°F.
- Saving underbaked bread. If you slice into your banana bread and the center is not cooked do not place back into the oven as the crust will burn. Instead, slice the whole loaf and fry both sides of each piece on a griddle.
Storage Info
- STORE cooled easy banana bread recipe in an airtight container and store for 3-4 days at room temperature. While not my favorite place, it can be wrapped and stored in the fridge for 5-7 days.
- FREEZE. Wrap the cooled bread with plastic wrap then place it in a large resealable plastic freezer bag. Label the contents. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.
For More Recipes:
Moist Banana Bread Recipe
This extra moist banana bread recipe is a melt-in-your-mouth loaf that you can enjoy for breakfast, dessert, or anytime in between!
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- 3 eggs
- 1 tablespoon vanilla extract
- 12 ounces sour cream
- 4 bananas, overripe
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 whipped topping mix envelope
- pinch salt
Instructions
- Preheat oven to 350°F. Spray two large loaf pans with spray or grease and flour.
- In a large bowl, cream sugars, oil, and eggs. Add vanilla, sour cream, and bananas. Mix well.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and powdered whipped topping.
- Add dry mixture to wet mixture and mix well.
- Pour into prepared pans. Bake for 45-50 minutes.
Video
Notes
STORE cooled banana bread in an airtight container and store for 3-4 days at room temperature. While not my favorite place, it can be wrapped and stored in the fridge for 5-7 days.
FREEZE. Wrap cooled banana bread recipe with plastic wrap then place it in a large resealable plastic freezer bag. Label the contents. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.
Nutrition
Calories: 254kcal, Carbohydrates: 49g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 43mg, Sodium: 92mg, Potassium: 209mg, Fiber: 1g, Sugar: 30g, Vitamin A: 196IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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You are right, this is the best bread!! I started making two loaves at a time because my kids eat it so fast!
1 whipped topping mix envelope. How much is this exactly? What does it add and can it be substituted? Thanks.
This is best paired with a cup of milk! My new go-to breakfast or brunch! So satisfying and filling!
This banana bread is perfect in every way! So flavorful and simple to make. Loved it!
Hi Kristyn!
This recipe has come just at the right time – I have the perfect bananas to use up and this looks delicious.
Query: I have some thick Greek yoghurt on hand , do you think that would work in place of the sour cream?
Many thanks!