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The Ultimate Moist and Easy One-Bowl Banana Bread

Close-up of a moist slice of best banana bread showing a rich, dark crumb texture.
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This recipe delivers the best banana bread you will ever bake. It focuses on achieving a deeply moist, tender crumb and rich banana flavor using simple, one-bowl mixing for easy preparation. This is your go-to recipe for using overripe bananas.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 large bananas)
  • 1/4 cup sour cream or plain full-fat yogurt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer or a sturdy whisk to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and sour cream to the wet ingredients. Mix until just combined. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or fold gently with a spatula until the flour streaks just disappear. Stop mixing as soon as the last streaks of flour are incorporated to keep the bread tender.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing for the best texture.

Notes

  • For the moist banana bread texture, ensure your bananas are heavily spotted or nearly black before mashing them.
  • If you want a bakery style crackly top, sprinkle 1 tablespoon of granulated sugar over the batter right before it goes into the oven.
  • This recipe is excellent for freezing. Wrap the cooled loaf tightly in plastic wrap followed by aluminum foil and freeze for up to three months.

Nutrition

Find it online: https://seventhflavour.com/best-banana-bread-moist-easy-recipe/