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Super Moist Banana Bread Recipe

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  • Author: Eliza
  • Total Time: 1 hour 50 minutes
  • Yield: 1 loaf (about 10-12 slices)

Description

This Super Moist Banana Bread recipe yields a tender, flavorful loaf packed with ripe banana goodness and warm spices. Perfect for breakfast, snack, or dessert, this easy-to-make bread combines simple pantry staples and a rich texture thanks to the combination of canola oil, butter, and sour cream. Enjoy the perfect balance of sweetness and spice with a moist crumb that stays fresh for days.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt

Wet Ingredients

  • 1 cup sugar
  • 3 very ripe bananas, mashed
  • 2 eggs
  • 1/2 cup canola oil
  • 4 tbsp melted butter
  • 2 tbsp sour cream
  • 1 tbsp vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 325°F (163°C) to prepare it for baking. Make sure your oven rack is positioned in the center for even heat distribution.
  2. Mash the Bananas: In a medium bowl, use a fork to mash the very ripe bananas until they reach a smooth consistency with some small lumps for texture.
  3. Combine Dry Ingredients: In a separate mixing bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside for later.
  4. Whip Sugar and Eggs: Using a stand mixer fitted with a whip attachment, combine sugar and eggs. Mix on medium speed for about 5 minutes until the mixture is light, fluffy, and pale in color, indicating good aeration.
  5. Add Oil and Butter: Reduce the mixer speed to low and gradually pour in the canola oil and melted butter slowly over about one minute. Continue whipping gently to incorporate the fats evenly without deflating the mixture.
  6. Add Bananas, Sour Cream, and Vanilla: On low speed, add in the mashed bananas, sour cream, and vanilla extract. Mix for an additional minute to combine everything together well.
  7. Fold in Dry Ingredients: Using a rubber spatula, gently fold the dry ingredient mixture into the wet ingredients. Do this carefully to avoid over-mixing, stopping as soon as the flour mixture is just incorporated to keep the bread tender.
  8. Prepare the Loaf Pan: Cut a piece of parchment paper long enough to hang over the sides of a 9x5-inch loaf pan. Butter the inside of the pan, place the parchment paper inside, then butter the parchment as well as all sides. Pour the batter evenly into the prepared pan.
  9. Bake the Bread: Place the pan in the preheated oven and bake for 1 hour. After 1 hour, check the center by gently pressing or inserting a toothpick. If the center is still jiggly or the toothpick comes out with wet batter, continue baking in 10-minute increments until the bread is fully set and a toothpick inserted comes out clean. The total baking time will be between 1 hour and 1 hour 30 minutes, depending on your oven's calibration.

Notes

  • Using very ripe bananas ensures maximum sweetness and moisture in the bread.
  • Do not overmix once the dry ingredients are added to avoid a tough texture.
  • If you don't have sour cream, you can substitute with Greek yogurt for similar moisture.
  • Allow the bread to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour to 1 hour 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/super-moist-banana-bread-recipe/