Moist Banana Bread Recipe for a Perfect Loaf

Warm, tender, and speckled with caramelized banana, this loaf smells like home the moment it comes out of the oven — and the banana bread in this recipe delivers that comfort every time. After testing this version 10 times with different banana ripeness levels and flour blends, I settled on a balance of mashed ripe bananas, a little sour cream for moisture, and a light hand when mixing to keep the crumb tender. This is the recipe I refined in a small bakery kitchen and adapted for busy home cooks who want reliable results without fuss. Read on for exact measurements, fail-safe techniques, and quick fixes so your loaf comes out moist, evenly risen, and perfectly flavored.

Why this recipe works

Ripe bananas provide both sweetness and moisture; their natural sugars caramelize during baking, deepening flavor.
A small amount of sour cream keeps the crumb tender without making the batter too wet.
Baking soda plus an acid (sour cream) gives a steady rise and a fine crumb.
Gentle mixing prevents gluten overdevelopment, keeping the loaf soft rather than chewy.
We weigh key dry ingredients to ensure consistency across batches and ovens.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). Structure provider; weighing keeps the crumb consistent. For a lighter loaf, sift before measuring.
Baking soda — 5 g (1 tsp). Leavening agent that reacts with the sour cream and mashed bananas for lift.
Fine sea salt — 3 g (1/2 tsp). Enhances sweetness; if using Morton kosher salt, use 1 tsp because it’s denser than Diamond Crystal.
Granulated sugar — 100 g (1/2 cup). Adds sweetness and helps with browning.
Light brown sugar — 50 g (1/4 cup, packed). Adds moisture and caramel notes.
Unsalted butter, melted and cooled — 113 g (1/2 cup). Provides richness and a fine crumb. You can use neutral oil (vegetable or canola) 120 ml (1/2 cup) instead, but the flavor will be less buttery.
Large eggs — 2 eggs (about 100 g without shells). Bind and add structure.
Ripe bananas, mashed — 375 g (3 medium, about 1 1/2 cups mashed). Use bananas with lots of brown spots for best flavor; underripe bananas are less sweet.
Sour cream — 60 g (1/4 cup). Keeps the loaf moist and adds a slight tang; Greek yogurt is fine but will be tangier.
Pure vanilla extract — 5 ml (1 tsp). Flavor enhancer.
Optional add-ins: 100 g (3/4 cup) chopped walnuts or 100 g (3/4 cup) chocolate chips — fold in at the end.

Essential Equipment

9 x 5-inch (23 x 13 cm) loaf pan — batter volume fits this size; an 8-inch pan will overflow.
Kitchen scale for dry ingredients — more reliable than cups.
Rubber spatula for folding.
Hand or stand mixer (optional) for creaming if you prefer — though a whisk and bowl work fine.
Instant-read thermometer (helpful) to check doneness at 95°C (203°F) internal if desired.

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 55–65 minutes. Inactive Time: 0 minutes. Total Time: about 1 hour 10 minutes. Servings: 8 slices.

Step 1: Preheat and prep the pan

Preheat the oven to 175°C (350°F) and position a rack in the center. Grease a 9 x 5-inch loaf pan and line the bottom with parchment, leaving an overhang for easy removal. This prevents sticking and makes it simple to lift the loaf out.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together 250 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, and 3 g (1/2 tsp) fine sea salt for 10–15 seconds. Set aside while you prepare the wet ingredients.

Step 3: Combine sugar, butter, and eggs

In a large bowl, whisk 100 g (1/2 cup) granulated sugar and 50 g (1/4 cup) packed light brown sugar with 113 g (1/2 cup) melted, cooled unsalted butter until smooth, about 30 seconds. Add 2 large eggs and 5 ml (1 tsp) vanilla and whisk until incorporated, about 20 seconds.

Step 4: Add bananas and sour cream

Stir 375 g (3 medium) mashed ripe bananas and 60 g (1/4 cup) sour cream into the wet mixture until evenly combined, about 15–20 seconds. The batter will be lumpy — that’s fine.

Step 5: Fold in the dry ingredients

Pour the dry ingredients into the wet and fold with a rubber spatula just until no dry streaks remain, about 12–15 folds. Do not overmix — stop as soon as no dry flour is visible. Overmixing makes the crumb tough.

Step 6: Add-ins and transfer

Fold in 100 g (3/4 cup) chopped walnuts or chocolate chips if using, about 6–8 turns. Transfer batter to the prepared pan and smooth the top with the spatula.

Step 7: Bake until golden

Bake at 175°C (350°F) for 55–65 minutes, rotating halfway through at 30 minutes. Bake until the top is golden brown and an inserted toothpick comes out with a few moist crumbs, or the center reads 95°C (203°F). If the top browns too fast, tent loosely with foil after 35 minutes.

Step 8: Cool before slicing

Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment overhang and cool another 30 minutes before slicing. Slicing too hot causes a gummy crumb.

Expert Tips & Pro Techniques

Weigh your flour. Scooping with a cup can pack too much flour into the batter and dry the loaf.
Common mistake: overbaking. Start checking at 50 minutes. A slightly underbaked center will finish as it cools and stays moist.
Make-ahead: The batter can be mixed and stored in the refrigerator for up to 12 hours before baking; bring it to room temperature before baking and add 3–5 extra minutes.
Professional technique adapted for home cooks: mash bananas with a fork until mostly smooth, then press through a coarse sieve for a finer texture if you prefer an even crumb.
To speed banana ripening: place unripe bananas in a paper bag with an apple for 24–48 hours. The ethylene gas from the apple speeds ripening.
To test doneness without a thermometer, insert a toothpick near the center—if it comes out with a few moist crumbs, it’s done.

Storage & Reheating

Refrigerator: Store cooled slices in an airtight container or wrapped in plastic wrap for up to 4 days. Bring to room temperature before serving for best texture.
Freezer: Wrap loaf or slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours.
Reheating: Reheat slices in a 175°C (350°F) oven for 8–10 minutes, or in a toaster oven for 5–7 minutes. Avoid microwaving large slices—microwaves can make the crumb gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend doesn’t already contain it. Baking time increases by 3–5 minutes.
Vegan Version: Replace 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes). Use 120 ml (1/2 cup) neutral oil instead of butter and replace sour cream with full-fat coconut yogurt — texture will be slightly denser.
Cinnamon Swirl: Mix 50 g (1/4 cup) brown sugar with 1 tsp ground cinnamon and swirl into the batter after half the batter is in the pan; bake as directed.
Nut-Free Chocolate Chip: Omit nuts and add 100 g (3/4 cup) chocolate chips. Keep all other ingredients and times the same.
Lower-Sugar: Reduce granulated sugar to 75 g (1/3 cup) and brown sugar to 35 g (2 tbsp); the loaf will be slightly less tender and less brown on top.

Serving Suggestions & Pairings

Serve warm slices with a smear of butter and a hot cappuccino or black coffee for breakfast.
Pair with a dollop of plain Greek yogurt and fresh berries for a brunch dish.
For dessert, serve with vanilla ice cream and a drizzle of salted caramel.
Try alongside an afternoon tea; the caramel notes in the loaf work well with Earl Grey.

Internal links: For a fun twist, try our banana-sweet recipes like a cinnamon roll version at banana bread cinnamon rolls, or turn the batter into treats using banana bread donuts. Looking for muffin ideas? See our banana carrot muffins. If you prefer a creamy dessert, try this banana pudding recipe. And if you like coffee flavor pairings, make a quick banana syrup for coffee to drizzle on top.

Nutrition Information
Per serving (1 slice), recipe makes 8 servings.

Serving size: 1 slice
Calories: 320 kcal
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 60 mg
Sodium: 220 mg
Total Carbohydrates: 47 g
Dietary Fiber: 2 g
Sugars: 24 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my banana bread turn out dry?
A: Dryness usually comes from too much flour or overbaking. Weigh your flour and start checking for doneness at 50 minutes. Remove when a toothpick shows a few moist crumbs.

Q: Can I make this without eggs?
A: Yes—replace 2 eggs with a flax “egg” made from 2 tbsp ground flaxseed + 6 tbsp water (let sit 5 minutes). Expect a slightly denser loaf.

Q: Can I double this recipe?
A: You can double the ingredients, but bake in two 9×5-inch pans rather than one larger pan to maintain baking time and even heat. Avoid stacking pans.

Q: Can I prepare this the night before?
A: Yes. Mix the batter and refrigerate up to 12 hours. Bring batter to room temperature before baking; add 3–5 extra minutes to the baking time if chilled.

Q: How long does this keep in the fridge?
A: Wrapped airtight, slices keep 3–4 days in the refrigerator. For longer storage, freeze up to 3 months.

Q: My loaf rose tall then sank in the middle — what happened?
A: That usually means the oven temperature was too low or the center needed longer to set. Also, too much leavening can cause a rapid rise then collapse. Use an oven thermometer and measure baking soda precisely.

Q: Can I add mix-ins like nuts or chocolate chips?
A: Yes. Fold in up to 100 g (3/4 cup) of chopped nuts or chips at the end. If using frozen fruit, toss with 1 tbsp flour to prevent sinking.

Conclusion

This classic loaf is forgiving and full of homey banana flavor when you follow a few key techniques: ripe bananas, gentle mixing, and accurate measurements. For a video walkthrough and a tested variation, see this Banana Banana Bread Recipe (with Video) on Allrecipes, and for another favorite take with detailed tips, visit Sally’s Baking Addiction — My Favorite Banana Bread Recipe.