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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!

Close up view of a loaf of sliced moist banana bread.

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!
Two ripe bananas sitting on a wooden table.

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

  1. PREP. Preheat oven to 350°F. Spray two large loaf pans with spray or grease and flour.
  2. 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.
  3. 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.
A loaf of baked banana bread on a wooden cutting board.

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.
Close up of a loaf of sliced moist banana bread on a wooden cutting board.

For More Recipes:

5 from 2 votes

Moist Banana Bread Recipe

By: Lil’ Luna
This extra moist banana bread recipe is a melt-in-your-mouth loaf that you can enjoy for breakfast, dessert, or anytime in between!
Servings: 16
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Ingredients 

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.

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.

Additional Info

Course: Bread
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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2 Comments

  1. 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!