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Super Moist Banana Bread Recipe | Best Ever Easy Homemade Banana Bread

Soft, ultra-moist banana bread with big banana flavor, mixed in one bowl and baked to a tender crumb. Flexible mix-ins and a touch of 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 unsalted butter, melted (slightly cooled)
  • 2 tablespoons neutral oil (canola or vegetable)
  • 3/4 cup light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1/3 cup sour cream (or plain Greek yogurt)
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Instructions
 

Instructions

  • Preheat oven to 350°F (175°C), grease a 9×5-inch loaf pan, and line it with a parchment sling.
  • Mash the bananas in a large bowl until mostly smooth with a few small lumps.
  • Whisk in the melted butter, oil, brown sugar, eggs, sour cream, and vanilla until fully combined and glossy.
  • In a separate bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
  • Sprinkle the dry ingredients over the wet and fold gently with a spatula just until no dry spots remain.
  • Fold in the nuts or chocolate chips if using until evenly distributed.
  • Spread the batter into the prepared pan and smooth the top; optionally run a thin line of oil or a knife down the center.
  • Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 55 to 70 minutes, tenting with foil at around 45 minutes if browning too quickly.
  • Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.

Notes

Start checking doneness at 55 minutes; aim for an internal temperature of 200–205°F. Use very ripe bananas for best flavor and moisture, measure flour by spooning and leveling, and avoid overmixing. Store at room temperature for 2–3 days, refrigerate up to 1 week, or freeze up to 3 months. Variations include adding chocolate chips, nuts, a cinnamon swirl, or making muffins (18–22 minutes at 350°F).