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Best Homemade Banana Bread Recipe | Moist Easy Loaf

Ultra-moist, tender banana bread with big banana flavor and a crackly top, made in one bowl with simple steps. Oil, butter, and sour cream keep it plush for days.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 slices

Ingredients
  

Ingredients

  • 3 large very ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup neutral oil (canola or avocado)
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • 1/2–3/4 cup chopped walnuts, pecans, or chocolate chips (optional add-ins)
  • 1 extra banana, sliced lengthwise, or coarse sugar for topping (optional)

Instructions
 

Instructions

  • Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with a parchment sling; lightly grease.
  • Melt the butter and let it cool slightly.
  • In a large bowl, mash the bananas until mostly smooth, measuring about 1 1/2 cups.
  • Whisk in granulated sugar, brown sugar, eggs, oil, melted butter, vanilla, and sour cream until well combined.
  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  • Add the dry ingredients to the wet ingredients and gently fold just until no dry streaks remain; do not overmix.
  • Fold in nuts or chocolate chips if using.
  • Scrape the batter into the prepared pan and top with a halved banana cut-side up or sprinkle with coarse sugar if desired.
  • Bake for 55–70 minutes, tenting with foil around 45 minutes if browning too quickly, until a skewer comes out with a few moist crumbs and the center registers about 200–205°F (93–96°C).
  • Cool in the pan for 15 minutes, then transfer to a rack and cool at least 1 hour before slicing; use a serrated knife for clean slices.

Notes

Use very ripe bananas with heavily speckled or brown skins for best flavor and moisture. Measure flour by fluffing, spooning, and leveling to avoid a dry loaf. Start checking doneness at 55 minutes as ovens vary. For muffins, bake at 350°F for 18–22 minutes. Store at room temperature 3–4 days, refrigerated up to 1 week, or freeze slices up to 3 months.