Impossibly Moist Banana Bread
Say hello to your new favorite banana bread recipe: Impossibly Moist Banana Bread! This ultra-soft and tender loaf is everything you love about classic banana bread, taken to the next level with a few game-changing ingredients. Ripe bananas provide natural sweetness and intense flavor, while sour cream ensures every slice stays moist for days. The combination of granulated and brown sugar adds depth, and optional mix-ins like chopped walnuts or chocolate chips make it customizable to your preferences. With just 15 minutes of prep time and a failproof one-bowl method that avoids overmixing, this banana bread is as easy to make as it is delicious. Perfect as a breakfast treat, afternoon snack, or indulgent dessert, it’s an irresistible staple for your baking repertoire.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a separate microwave-safe bowl, melt the unsalted butter. Let it cool slightly, then add it to the mashed bananas.
Stir in the granulated sugar and brown sugar until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
Fold in the sour cream to ensure the bread remains moist and tender.
If using chopped walnuts or chocolate chips, gently fold them into the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 487.5 g | 177% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 248.6 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 386 mg | 30% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
