Ultra-Moist Classic Banana Bread is a timeless treat that’s soft, tender, and bursting with sweet banana flavor. This bread has the perfect balance of moistness and a gentle crumb, making every slice feel like a little comforting hug. The ripe bananas shine through, along with just the right touch of cinnamon and vanilla to keep things interesting.
I love making this banana bread when my bananas are too spotted to eat but perfect for baking. It always comes out just right, and the smell that fills the kitchen while it’s baking is one of my favorite cozy moments. I sometimes add a handful of walnuts or chocolate chips just for a little extra surprise, but it’s just as good plain.
One of my favorite ways to enjoy this bread is toasted with a bit of butter melting on top, or alongside a cup of tea or coffee. It’s perfect for breakfast, a snack, or even a simple dessert. I’ve shared it with friends and family so many times, and they always ask for the recipe because it’s just so wonderfully moist and flavorful.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with lots of brown spots for the best sweetness and moisture. If you’re out, mashed overripe pears or applesauce can work as a substitute but will change the flavor a bit.
Butter & Sour Cream: Butter adds richness, while sour cream keeps the bread extra moist. If you want a dairy-free version, swap butter for coconut oil and sour cream for a plant-based yogurt.
Flour: All-purpose flour works great here. For a gluten-free option, try a gluten-free blend but add a little xanthan gum if your mix doesn’t have it already.
Eggs: Eggs bind the ingredients and help with structure. If needed, mashed bananas or flax eggs can replace eggs in a pinch, but the texture might be softer.
Optional Add-ins: Walnuts or chocolate chips add nice texture and flavor but aren’t necessary. Feel free to try dried fruit or seeds for a twist.
How Can You Keep Banana Bread Ultra-Moist?
Moisture is key for soft banana bread. These tips help keep it tender and delicious:
- Use ripe bananas: They bring natural sweetness and moisture.
- Don’t overmix: Mix dry and wet ingredients just until combined to avoid dense bread.
- Add sour cream or yogurt: This adds moisture without thinning the batter.
- Bake at moderate heat: 350°F (175°C) allows even baking without drying out.
- Cool properly: Let bread cool in the pan briefly, then on a rack, to keep crumb light.
Equipment You’ll Need
- 9×5 inch loaf pan – I love it because it helps the bread bake evenly and keeps the shape well.
- Mixing bowls – a large one for wet ingredients and a medium one for dry, so everything mixes smoothly.
- Whisk or spatula – makes mixing the batter quick and easy without lumps.
- Measuring cups and spoons – to measure ingredients accurately for the best results.
- Cooling rack – keeps the bread’s crust crisp and prevents it from getting soggy.
Flavor Variations & Add-Ins
- Stir in chocolate chips or chopped walnuts for extra crunch and sweetness.
- Swap bananas for mashed pears or applesauce for a different fruit flavor.
- Add a teaspoon of ground ginger or nutmeg for a warm spice twist.
- Mix in dried cranberries or raisins for a chewy, fruity touch.
Ultra-Moist Classic Banana Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60ml) sour cream or plain yogurt
- Optional: 1/2 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This banana bread takes about 15 minutes to prepare plus 60-70 minutes to bake. Allow an extra 10 minutes to cool in the pan, and ideally 30 more minutes on a wire rack before slicing. All in, expect about 1 hour and 45 minutes from start to ready-to-eat.
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to keep the bread from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if you’re using it. This helps the dry ingredients combine evenly and gives your bread a gentle spice.
3. Combine the Wet Ingredients
In a large bowl, stir the melted butter and sugar together until smooth. Beat in the eggs one at a time. Then add the vanilla extract, mashed bananas, and sour cream, mixing until it looks creamy and well blended.
4. Bring It All Together
Slowly add the dry mix to the wet bowl. Fold the mixture gently with a spatula or spoon just until the flour disappears—don’t overmix, or your bread might get tough. If you like, fold in walnuts or chocolate chips for extra flavor and texture.
5. Bake Your Banana Bread
Pour the batter evenly into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven for 60 to 70 minutes. To check doneness, insert a toothpick in the center. It should come out clean or with a few moist crumbs, but no wet batter.
6. Cool Before Slicing
Take your loaf out and let it cool in the pan for about 10 minutes. Then move it onto a wire rack to cool completely—this keeps the crust from becoming soggy. After cooling, slice and enjoy your ultra-moist classic banana bread!
Can I Use Frozen Bananas for This Banana Bread?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Sour Cream?
Definitely! Plain yogurt is a perfect 1:1 substitute for sour cream. You can also try buttermilk or even a little applesauce for a dairy-free option, though moisture may vary slightly.
What if I Don’t Have a 9×5 Inch Loaf Pan?
You can use a similarly sized pan, like an 8×4 inch loaf pan or even a muffin tin for banana bread muffins. Just adjust the baking time—muffins usually take about 20-25 minutes.