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Tender Extra Moist Classic Banana Bread

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A tender, extra moist classic banana bread recipe that combines ripe bananas, sour cream, and warm spices for a nostalgic, comforting loaf perfect for any occasion.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth with a few small chunks remaining.
  3. Add the softened butter to the mashed bananas and mix well until combined.
  4. Mix in the sugar, eggs, sour cream, and vanilla extract until well combined and slightly fluffy.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Gradually fold the dry ingredients into the banana mixture using a rubber spatula. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chopped walnuts or chocolate chips on top if desired.
  8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 55 minutes.
  9. Remove the pan from the oven and let the bread cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.

Notes

Use very ripe bananas for best flavor and moisture. Do not overmix the batter to keep the bread tender. If the bread browns too quickly, tent with foil halfway through baking. Let the bread cool completely before slicing for best texture.

Nutrition

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