Best Banana Bread Recipe Moist – Banana bread is so soft and delicious – the best banana bread recipe! This homemade banana bread is easy to make, can be mixed by hand in a bowl, and stays moist for days! Say hello to your new favorite bread!
These four things work together to turn the classic banana bread recipe into something out of this world. No dry banana bread here!
Best Banana Bread Recipe Moist
PS. Get it as a gift? Check out my 5 ways to give away banana bread (+ free printable!).
Best Ever Sour Cream Banana Bread Recipe
Before you start, preheat your oven! You want your oven to preheat for at least 20 minutes, even if it beeps and tells you it’s preheating after 5 minutes (because trust me, 90% of ovens are liars, and when they say they’re preheated, It’s not warming up at all!).
A well-heated oven will help your banana bread get this beautiful dome and bake! If you’re wondering how to make the perfect banana bread, the oven is the first step!
In a large mixing bowl, mash 1.5 cups (about 3 large) bananas with a fork. You want to make sure you separate out any large pieces or bits of banana in your bread that will cause it to bake weird.
After the banana is mashed, add 1/2 cup melted butter, 1/2 cup brown sugar, and 1/2 cup white sugar, and whisk until combined. Add 2 eggs, 1/2 cup sour cream, and 2 teaspoons vanilla extract, then beat until combined. Once combined, slowly mix in 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon cinnamon.
Best Banana Bread Recipe Ever
IMPORTANT: To get the dense and moist texture we have in store for you, hand mixing is required! Using an electric mixer will beat a lot of air into the bread and affect the texture.
Finally, add 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1 1/2 cups flour and mix until combined. You don’t want to mix it longer than necessary to get rid of the flour or it will become dense and chewy. Warning: Do not overmix!
What happens when you overmix banana bread batter? It will be crumbly and dry instead of wet. It is important to mix the ingredients long enough to get them all mixed together. That’s why I recommend mixing by hand (not an electric mixer).
Fill a slugger like this almost all the way, just be sure to leave about 1/2 inch of space at the top and don’t let it overturn. This recipe doesn’t rise as much as other quick bread recipes, but you do need space at the top for some expansion.
Cooking With Manuela: Extra Moist Banana Bread With Greek Yogurt, Chocolate Chips And Walnuts
Pan Tip: Since there are different sizes of “standard” bread pans (some are wider than others and therefore fit better), you may end up with less batter. You can scoop more into a muffin tin and bake for 18-20 minutes.
Bake at 350 degrees for 60 minutes on the bottom or middle rack of the oven. Important: During the 45 minutes of cooking, gently cover the top of the bread with foil to prevent the top from browning.
While it’s still in the oven, test for doneness by sliding a toothpick or bamboo skewer into the middle. If it’s clean (or has only a crumb or two), it’s perfectly cooked.
Oven placement tip: You don’t want it too close to the top, or the top of the bread will cook faster than the inside.
Moist Banana Bread Recipe
After cooling, use a large straight knife to cut the banana bread. I like to cut it into thick chunks because the moisture is more pronounced that way! Top with butter and enjoy a glass of milk for breakfast!
Tip: For the best slices, it’s best to cool the banana bread in the pan for about an hour to set and cool. If not eating right away, cover with foil and refrigerate.
I will also say that this banana bread is even better the next day. I mean, warm banana bread with butter is good, but trust me, it’s even better the next day when all the flavors of the bananas come together. I’m biased, but I might say this is the best banana bread recipe in the world the next day.
If you’re wondering how to keep banana bread moist, here’s a trick! Place two paper towels around your pan, then wrap in plastic wrap while the banana bread is still slightly warm (not hot). Plastic traps moisture inside, and paper towels help absorb moisture, making it mushy. Alternatively, you can store the bread in a gallon-sized ziplock bag.
Best Banana Bread Ever
Absolutely! To freeze, wrap the bread in several layers of plastic wrap and place in a freezer bag or container. This banana bread stays moist and can be frozen for up to 3 months.
Yes! You can easily make this recipe moist banana bread muffins. Simply fill the greased muffin tips with about 4.5 tablespoons of batter (3/4 full) and bake for 18-20 minutes until a toothpick comes out clean. This will give you about 12 regular sized muffins.
Don’t have bananas on hand or don’t want to wait for them to ripen? You know you can ripen bananas in the oven (and don’t use paper bags!). Just place the bananas (with the skin still on) on a rimmed baking sheet and bake at 300 degrees for 30-40 minutes. The bananas will be solid black and all the gooey inside will be caramelized. Long live fast ripening bananas!
The ideal color of ripe bananas for banana bread is if they are brown, usually brown or even black. The thicker the better! The bananas shown below are good enough, although I personally would like them to be browner than this!
The Ultimate Moist Banana Bread
Tip: I like to use organic bananas for the best moist banana bread. I find that organic bananas have a better banana flavor and create more delicious, award-winning banana bread recipes.
If you don’t have sour cream, you can substitute plain Greek yogurt (you can also use nonfat sour cream). Just make sure to mix the yogurt well before measuring to prevent all the liquid juices from overflowing into the batter.
Trust me, once you try this moistest banana bread recipe with sour cream, you won’t be able to live without it again!
I haven’t tried it, but I suspect it will change the texture and taste of the bread. If you try it, be sure to report it! Over the years, I have received many requests for simple banana bread without vegetable oil, and this version with melted butter is the best!
Healthy Banana Bread Recipe
No, corn flour and cornstarch are two different ingredients. If you can’t get cornstarch, just omit it from the recipe. Your bread may not be very moist.
I previously made this gluten free recipe with all purpose 1 to 1 flour and it turned out great. It’s not as moist or “curly” as the regular version, but it’s a great gluten- or celiac-free option. Be sure to check all your ingredients to make sure they meet your allergy criteria.
For sure! You can make this a super moist banana nut bread recipe by simply adding 1/2 cup of toasted walnuts or raisins. Or add 1 cup of semi-sweet chocolate chips to make chocolate chip banana bread!
Banana Bread Recipe! This homemade banana bread is easy to make, can be mixed by hand in a bowl, and stays moist for days! Say hello to your new favorite bread!
Moist Banana Bread Recipe With 4 Easy Tips
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Can I substitute something for the sour cream? If you don’t have sour cream, you can substitute plain Greek yogurt. Just make sure to mix the yogurt well before measuring to prevent all the liquid juices from overflowing into the batter.
Can you make these muffins? Yes! Fill the greased muffin tips with about 4.5 tablespoons of batter and bake for 18-20 minutes, until a toothpick comes out clean. This will give you about 12 muffins.
Best Moist Banana Bread Recipe
Pan size tip: Since there are different sizes of “standard” pans (some are wider than others and therefore fit better), you may end up with less batter. You can take the rest of the muffin tins and bake.
Oven placement tip: You don’t want it too close to the top or the top will brown faster than the inside.
Storage Tip: When Hot: Wrap in foil until cool, then set on counter. When completely cooled: wrap
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