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The Best Moist Banana Bread Recipe (Easy One-Bowl Method)

Close-up of a moist slice of the best banana bread showing its tender crumb and caramelized, sugary topping.
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This is the ultimate moist banana bread recipe, designed to be easy and made in one bowl. You achieve bakery-style texture using simple ingredients and ripe bananas, guaranteeing a tender crumb every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup extra granulated sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the eggs one at a time until smooth. Stir in the vanilla extract and sour cream until fully incorporated.
  4. Add the mashed bananas to the wet mixture and stir until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few streaks of flour are acceptable; stop mixing when you no longer see dry pockets.
  7. Pour the batter into the prepared loaf pan. If desired, sprinkle the extra 1/4 cup of granulated sugar evenly over the top of the batter to create a crackly crust.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or mostly black for the best flavor and moisture content.
  • For an extra tender crumb, you can substitute buttermilk for the sour cream, using 1 cup of buttermilk.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.
  • If your loaf starts browning too quickly, loosely tent it with aluminum foil for the remainder of the baking time.

Nutrition

Find it online: https://mayaplate.com/best-banana-bread-moist-easy-one-bowl/