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World TableKitchen · A world of homemade
United States · Homemade, your way

Moist Banana Bread

Bake a tender banana bread with ripe bananas, brown sugar, and a little sour cream for easy breakfasts and afternoon slices.

Prep time
15 min
Cook time
1 hr
Total time
2 hr 30 min
Servings
10
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VegetarianFamily FriendlyMake Ahead
Slices of banana bread.
Photo: Shisma · Source · CC BY 4.0. Serving suggestion.

Very ripe bananas bring sweetness and moisture to this simple loaf. Mash them before measuring so the batter has the right balance of fruit and flour. Sour cream adds richness without making the crumb heavy. The loaf needs a full cooling period before slicing; cutting it while hot can compress the soft center.

Before you bake banana bread

Use bananas that mash easily and smell pleasantly ripe. Mash them before measuring so large pieces do not create an inconsistent batter. A dark peel alone does not tell you how much usable fruit you have, so follow the ingredient quantity rather than an approximate banana count.

Mix the dry ingredients separately, then fold just until no dry flour remains. Continued vigorous mixing develops the flour and can make the loaf tougher. Let the bread cool before slicing; the center continues to settle after it leaves the oven.

Troubleshooting this recipe

Why is the middle of my banana bread still wet?

The crust can brown before the center sets, particularly in a deep or dark pan. Check the middle with the method's doneness cue, not just the top color. Use the specified pan and oven temperature, and allow the stated cooling time before cutting.

Can I turn this batter into muffins?

A muffin pan changes the depth of the batter and the baking time. This recipe is written for a loaf; do not use the loaf timing for muffins. Choose a muffin-specific method if you want predictable guidance.

Let’s make it

Moist Banana Bread

Serves 10 · Prep 15 min · Cook 1 hr · Rest 1 hr 15 min · Total 2 hr 30 min

Ingredients

Step-by-step instructions

  1. Heat oven to 350°F (175°C). Line a 9-by-5-inch (23-by-13 cm) loaf pan with parchment, leaving handles along the long sides.
  2. Whisk flour, baking soda, salt, and cinnamon together. In another bowl, whisk butter and sugar, then eggs, bananas, sour cream, and vanilla.
  3. Fold dry ingredients into wet ingredients just until no flour streaks remain. Scrape into the pan and smooth the top.
  4. Bake for 55 to 60 minutes, until a skewer inserted in the center comes out without wet batter. Tent loosely with foil if the top darkens early.
  5. Cool in the pan for 10 minutes, then lift onto a rack. Cool another 65 minutes before slicing.

A few kitchen notes

  • Measure mashed banana instead of relying on the number of bananas.

Ingredient substitutions

  • Use plain full-fat Greek yogurt in place of sour cream.

Storage & reheating

Wrap the cooled loaf and keep at room temperature for 2 days, or freeze individual slices for 2 months.

What to serve with it

Serve with coffee, fresh berries, or plain yogurt.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Moist Banana Bread ahead?

Wrap the cooled loaf and keep at room temperature for 2 days, or freeze individual slices for 2 months.

What if I can’t find an ingredient?

Use plain full-fat Greek yogurt in place of sour cream.

Keep a little inspiration handy

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