Cozy Up with This Moist Banana Bread Recipe
There’s something oh-so-cozy about the aroma of baking banana bread wafting through the house, isn’t there? It brings back sweet memories of rainy afternoons spent in Grandma’s kitchen, where she’d pull a golden loaf from the oven, its surface glistening with the promise of tender, flavorful bites. Today, I’m excited to share my cherished recipe for Moist Banana Bread, which is simple enough for any beginner baker to conquer. This comforting treat is perfect for snuggling up with on a chilly morning or sharing with loved ones whenever the mood strikes. So, whether you’re looking for an easy weeknight treat or a warm, inviting gift to share, this recipe is a must-try!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
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Quick & Easy: With just a few simple steps and ingredients, this moist banana bread comes together quickly. Perfect for beginner bakers or busy cooks!
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Family-Friendly: Everyone in your family will adore this sweet, tender bread. It’s a delightful way to use up those overly ripe bananas sitting on your counter.
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Bursting with Flavor: The addition of sour cream ensures a rich, creamy texture while the brown sugar adds a caramel-like depth you won’t want to miss.
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Customizable: Whether you prefer nuts, chocolate chips, or dried fruits, there are countless creative twists to make this banana bread your own!
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Wonderful for Gifting: Wrapped up in parchment paper and tied with a ribbon, a loaf of this banana bread makes the perfect heartfelt gift for friends and neighbors.
Gather These Simple Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts or pecans, chopped (optional)
How to Make Moist Banana Bread
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Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
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In a large bowl, mix the mashed bananas, sour cream, and melted butter until smooth and creamy.
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Stir in the sugars, eggs, and vanilla extract until well combined and the mixture is a lovely yellow hue.
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In a separate bowl, whisk together the flour, baking soda, and salt until just blended.
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Gradually add the dry ingredients to the banana mixture, stirring until just combined. Remember, do not overmix – we want that tender texture!
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If you’re using nuts, fold in the chopped walnuts or pecans for an added crunch.
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Pour the batter into the prepared loaf pan and smooth the top to ensure an even bake.
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Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean, the top is golden, and the smell is utterly irresistible.
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Allow the loaf to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.
Delicious Variations to Try
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Chocolate Chip Banana Bread: Add a generous cup of semi-sweet chocolate chips for a rich and indulgent twist that will satisfy any sweet tooth.
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Zesty Lemon Banana Bread: Stir in the zest of one lemon to infuse a bright and refreshing flavor into the loaf.
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Cinnamon Swirl Banana Bread: Mix a swirl of cinnamon and sugar into the batter before baking for a delightful surprise in each slice.
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Berry Banana Bread: Toss in a handful of blueberries or raspberries for a fruity explosion that’s perfect for summer.
Chef Emma’s Helpful Tips
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Make-Ahead Magic: This banana bread tastes even better the next day! Bake it in advance and let the flavors meld for a cozy snack whenever the craving strikes.
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Ingredient Swaps: If you’re in a pinch, you can substitute Greek yogurt for the sour cream, which will give it a slightly tangy twist.
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Slicing Tips: For perfectly even slices, use a serrated knife. This ensures a clean cut without squishing the bread.
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Storage Suggestions: Wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to four days, or in the refrigerator for up to a week. You can also freeze it for longer storage!
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 210
- Total Carbohydrates: 30g
- Sugar: 15g
- Total Fat: 8g
- Protein: 3g
- Sodium: 180mg
Frequently Asked Questions
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Can I make this ahead? Absolutely! This banana bread actually tastes better the next day and can be made up to a week in advance.
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Can I use different ingredients? Yes! Feel free to swap in Greek yogurt for sour cream or mix in your favorite nuts and fruits.
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How do I store leftovers? Wrap it tightly in plastic wrap or foil and keep it at room temperature for about four days, or refrigerate for up to a week.
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How long does it last? Well-wrapped banana bread can last in the freezer for up to three months. Just thaw it at room temperature before enjoying!
A Cozy Closing Note
This Moist Banana Bread recipe is not just about satisfying your sweet tooth; it’s also about creating memories filled with warmth and love. Whether you’re enjoying it solo with a warm cup of tea or sharing it with family and friends, each bite seems to hug you right back. I hope you enjoy making this comforting loaf as much as I do. Save this Moist Banana Bread to your comfort food board so it’s ready when you need a cozy treat!
Moist Banana Bread
Ingredients
For the Bread
- 3 pieces ripe bananas, mashed Use overripe bananas for more sweetness.
- 1/2 cup sour cream Can substitute with Greek yogurt.
- 1/2 cup sugar
- 1/4 cup brown sugar Adds a caramel-like flavor.
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts or pecans, chopped Optional for added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix the mashed bananas, sour cream, and melted butter until smooth and creamy.
- Stir in the sugars, eggs, and vanilla extract until well combined and the mixture is a lovely yellow hue.
- In a separate bowl, whisk together the flour, baking soda, and salt until just blended.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Remember, do not overmix – we want that tender texture!
- If you’re using nuts, fold in the chopped walnuts or pecans for an added crunch.
- Pour the batter into the prepared loaf pan and smooth the top to ensure an even bake.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean, the top is golden, and the smell is utterly irresistible.
- Allow the loaf to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.
