Best Banana Bread Recipe (Moist!)

Best Banana Bread Recipe (Moist!) with Sour Cream

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A Golden Loaf That’s Soft, Sweet, and Perfectly Tender

Introduction

Some recipes stand the test of time — and this Moist Banana Bread with Sour Cream is one of them. Every slice is rich, buttery, and perfectly balanced with banana sweetness and warm undertones of cinnamon and vanilla. The sour cream adds an unbelievable tenderness, creating that moist texture banana bread dreams are made of.

Whether you’re baking for family brunch, gifting a loaf to a friend, or just using up ripe bananas, this recipe guarantees bakery-quality results every single time. It’s the ultimate comfort bake — easy, nostalgic, and completely irresistible.

Why You’ll Love This Recipe

  • Incredibly moist: Sour cream adds softness and keeps the bread fresh for days.
  • Classic flavor: Sweet bananas, vanilla, and brown sugar create pure comfort.
  • Flexible add-ins: Customize with nuts, chocolate chips, or even a cinnamon swirl.
  • Perfect for gifting or freezing: Stays deliciously soft even after reheating.
  • No mixer required: Just one bowl and simple ingredients.

Prep & Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 55–65 minutes
  • Total Time: About 1 hour 15 minutes
Plate of banana bread slices with a full banana slice visible, coffee, and bananas on the table.

Ingredients

  • ½ cup (1 stick) butter, softened
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 2½ medium bananas, 9 oz)
  • 1 cup all-purpose flour, spooned & leveled
  • ½ cup old-fashioned oats, blended into a powder
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ cup sour cream
  • ¼ teaspoon cinnamon (optional)
  • ⅛ teaspoon nutmeg (optional)
  • ⅛ teaspoon cloves (optional)
  • ½–¾ cup toasted pecans or walnuts (optional)
Batter being poured into a loaf pan for banana bread with bananas and ingredients nearby.

Instructions

  1. Preheat and prepare:
    Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray or line with parchment paper.
  2. Toast nuts (optional):
    Spread chopped walnuts or pecans on a baking sheet and toast for 5–7 minutes until fragrant. Cool completely.
  3. Cream butter and sugars:
    In a large bowl, beat softened butter with brown and white sugar until light and fluffy (about 2 minutes).
  4. Add wet ingredients:
    Mix in eggs and vanilla until smooth. Then stir in mashed bananas.
  5. Combine dry ingredients:
    Add flour, oat flour, baking soda, baking powder, salt, and optional spices. Stir until just combined — don’t overmix.
  6. Add sour cream:
    Gently fold in the sour cream until the batter is smooth and creamy.
  7. Add nuts (optional):
    Fold in nuts, reserving some to sprinkle on top if desired.
  8. Bake:
    Pour batter into the pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  9. Cool and serve:
    Let cool on a rack for at least 20 minutes before slicing. Serve warm with a pat of butter (trust us, it’s divine).

Serving Suggestions

  • Enjoy with salted butter or cream cheese spread.
  • Top with honey drizzle or a sprinkle of cinnamon sugar.
  • Serve alongside coffee or chai latte for the perfect breakfast moment.
Steaming banana bread topped with butter and syrup

Storage & Freezing Tips

  • Store covered at room temperature up to 2 days, or refrigerate up to 1 week.
  • Freeze the whole loaf or individual slices for up to 3 months.
  • To reheat: thaw at room temperature and toast briefly to refresh texture.

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