Description

This best banana bread recipe is moist, flavorful, and easy to make with simple ingredients. It features ripe mashed bananas, a combination of brown and granulated sugar, and optional warming spices. The addition of oat flour and sour cream keeps the texture tender and rich. Perfect for breakfast, snack, or dessert, this banana bread can also be enhanced with toasted nuts for extra crunch.

Ingredients

Scale

Wet Ingredients

1/2 cup butter (1 stick), softened
2 large eggs
2 teaspoons vanilla extract
1 cup mashed ripe banana (about 2 and 1/2 medium bananas, 9 ounces)
1/2 cup sour cream

Dry Ingredients

1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 cup all-purpose flour, spooned and leveled
1/2 cup old fashioned oats, blended into powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon cinnamon (optional)
1/8 teaspoon nutmeg (optional)
1/8 teaspoon cloves (optional)

Optional Add-Ins

1/2 to 3/4 cup toasted pecans or walnuts, chopped

Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper to lift the bread out easily after baking.
Toast Nuts (Optional): If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet. Toast them in the oven for 5-7 minutes at 350°F, stirring every 2 minutes until fragrant. Set aside to cool.
Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown sugar and granulated sugar, then beat for about 2 minutes until fluffy. Make sure to scrape the sides and bottom of the bowl.
Add Eggs and Vanilla: Add the eggs one at a time, then pour in the vanilla extract. Beat well until fully incorporated, scraping the bowl as needed.
Mash Bananas and Add: Mash about 2 and 1/2 very ripe bananas until you have 1 cup of mashed banana. Stir the mashed bananas into the butter and sugar mixture until combined.
Add Flours and Dry Ingredients: Add the all-purpose flour to the wet mixture but do not stir yet. Blend the old fashioned oats in a blender or food processor until powdered, then add the oat flour to the bowl. Stir in baking soda, baking powder, kosher salt, and if using, cinnamon, nutmeg, and cloves to the flour mixture, breaking up any clumps.
Combine Wet and Dry Mixtures: Stir the dry ingredients carefully into the wet ingredients until fully incorporated, scraping the sides and bottom of the bowl to ensure even mixing.
Fold in Sour Cream and Nuts: Gently fold the sour cream into the batter to add moisture and richness. If using toasted nuts, fold them in now.
Transfer Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F for 55-65 minutes. Check doneness by inserting a toothpick deep into the center; it should come out clean or with moist crumbs but no wet batter.
Cool and Serve: Allow the banana bread to cool for at least 20 minutes on a cooling rack before slicing. Serve warm with butter, if desired.
Storage Tips: Store the bread covered on the counter for up to 2 days, then refrigerate leftovers. Banana bread freezes well wrapped tightly in foil and sealed in a freezer bag, either whole or sliced. Thaw at room temperature and toast slices before serving to refresh.

Notes

Use very ripe bananas for the best natural sweetness and moisture.
Toasting nuts enhances their flavor and crunch.
If you don’t have sour cream, you can substitute with Greek yogurt or buttermilk.
Spices are optional but add depth to the flavor profile.
Don’t overmix the batter once the flour is added to keep the bread tender.
Always perform the toothpick test to avoid undercooked bread.
Line the pan with parchment paper for easier removal and clean slicing.
Freezing banana bread is a great way to extend shelf life and enjoy it later.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread / Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 220
Sugar: 14g
Sodium: 220mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

Keywords: banana bread, moist banana bread, homemade banana bread, easy banana bread, quick bread, breakfast bread, snack bread