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Moist Banana Bread Recipe Easy Family Comfort Food

Best Moist Banana Bread Recipe

This Best Moist Banana Bread is ultra-tender, buttery, and packed with rich banana flavor. Blending oats into the batter gives it a soft, hearty texture, while sour cream ensures every slice stays moist and delicious for days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 0.5 cup Unsalted butter, softened
  • 0.5 cup Brown sugar, packed
  • 0.5 cup Granulated sugar
  • 2 whole Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Mashed ripe bananas (about 2 1/2 medium bananas)
  • 1 cup All-purpose flour
  • 0.5 cup Old fashioned oats, blended into powder
  • 1 teaspoon Baking soda
  • 1.5 teaspoons Baking powder
  • 0.75 teaspoon Kosher salt
  • 0.5 cup Sour cream
  • 0.25 teaspoon Ground cinnamon (optional)
  • 0.125 teaspoon Ground nutmeg (optional)
  • 0.125 teaspoon Ground cloves (optional)
  • 0.5 cup Toasted pecans or walnuts (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
  2. If using nuts, toast 1/2–3/4 cup chopped pecans or walnuts on a baking sheet for 5–7 minutes until fragrant. Let cool.
  3. In a large bowl, beat the softened butter until smooth. Add brown and granulated sugars and cream together for 2 minutes until fluffy.
  4. Beat in eggs and vanilla extract until well combined, scraping down the bowl as needed.
  5. Mash ripe bananas with a fork or masher (should yield about 1 cup). Add to the butter mixture and stir until incorporated.
  6. Add flour and oat flour to the bowl but do not stir yet. Sprinkle baking soda, baking powder, salt, and optional spices over the top of the flour mixture.
  7. Stir gently until everything is combined, scraping down the bowl to incorporate all dry ingredients.
  8. Fold in sour cream until just mixed. If desired, fold in toasted nuts (reserving some to sprinkle on top before baking).
  9. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean with moist crumbs.
  10. Cool in the pan for 20 minutes, then lift onto a cooling rack. Slice once cooled slightly and serve warm with butter.
  11. Store covered at room temperature for up to 2 days, or refrigerate/freeze for longer storage. Toast thawed slices to refresh.

Notes

Blending oats into flour adds a subtle nutty flavor and extra moisture. Use very ripe bananas (deeply speckled or blackened) for the sweetest flavor.