Classic Moist Banana Bread

A simple, flavorful loaf blending ripe bananas with a hint of vanilla, creating a tender, aromatic treat perfect for breakfast or snacks.

1 loaf (about 10 slices)
American Cuisine
🔵Easy★★☆☆☆
Aug 2, 2025
19 views

Ingredients

🥩

2 whole

large eggs

room temperature

🥛

1/4 cup

sour cream

full-fat; plain Greek yogurt also works

📦

1/2 cup

light brown sugar

packed

🌾

2 cups

all-purpose flour

240 g, spooned and leveled

📦

1/4 cup

granulated sugar

🥛

1/2 cup

unsalted butter

113 g, melted and cooled slightly

🌶️

1/2 teaspoon

kosher salt

🌶️

1/2 teaspoon

ground cinnamon

optional, enhances aroma

🍎

3 medium

ripe bananas

mashed (about 1 1/2 cups)

📦

1 1/2 teaspoons

pure vanilla extract

📦

1 teaspoon

baking soda

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Preheat the oven to 325 °F (165 °C). Lightly grease a 9 × 5-inch loaf pan, then line it with a strip of parchment paper so the ends overhang for easy unmolding.
Step 2
Whisk the all-purpose flour, baking soda, kosher salt, and ground cinnamon together in a medium bowl; this evenly distributes the leavening and keeps the crumb tender by aerating the dry mix.
Step 3
In a large mixing bowl, whisk the unsalted butter, light brown sugar, and granulated sugar until the mixture looks glossy and slightly thick—dissolving the sugars here jump-starts crust caramelization and flavor.
Step 4
Add the large eggs one at a time, whisking thoroughly after each addition to create a smooth emulsion that traps air and helps the loaf rise evenly.
Step 5
Stir in the ripe bananas just until incorporated; leaving a few small lumps gives pleasant texture and pockets of moisture.
Step 6
Blend in the sour cream and pure vanilla extract until the batter looks silky—sour cream’s acidity tenderizes gluten, ensuring a soft bite.
Step 7
Sprinkle the dry mixture over the wet ingredients and gently fold with a spatula until no streaks of flour remain; stop as soon as everything is combined to avoid over-developing gluten, which can toughen the bread.
Step 8
Transfer the batter to the prepared pan, smooth the top, and tap the pan firmly on the counter to release large air bubbles that could cause tunneling.
Step 9
Bake on the center rack until the top is deep golden, the loaf springs back to a light touch, and a skewer inserted in the center emerges with just a few moist crumbs, 55–65 minutes. An internal temperature near 200 °F (93 °C) signals perfect doneness without dryness.
Step 10
Cool the bread in the pan on a wire rack for 10 minutes to allow the structure to set, then lift it out using the parchment and let it cool completely before slicing—this resting time locks in moisture and prevents crumbling.

✨Chef's Tips

  • ★Judge ripeness by peel color: heavily speckled or nearly black peels mean the starches in the ripe bananas have converted to sugars, delivering maximum sweetness and moisture.
  • ★For precision and consistent texture, weigh the all-purpose flour at 240 g; scooping straight from the bag can pack extra flour and yield a dry loaf.
  • ★Sprinkle 1 tablespoon of granulated sugar over the batter just before baking for a delicate, bakery-style crust without altering sweetness.
  • ★Once cooled, wrap the loaf tightly in plastic and foil; it stays fresh at room temperature for 3 days or in the freezer for up to 2 months. Thaw wrapped to prevent condensation from sogging the crust.
  • ★Customize confidently—fold up to 3/4 cup toasted walnuts or chocolate chips into the batter along with the dry ingredients; the base formula can handle the extras without collapsing.
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