This irresistibly moist banana bread features perfectly ripe bananas, warm spices, and a tender crumb that keeps you coming back for slice after slice. With a subtle hint of vanilla and optional chocolate chips, this homemade treat is far superior to any store-bought version. The aroma alone will have your family gathering in the kitchen, eager for a taste of this comfort food classic.
Banana bread is the ultimate comfort dessert that transforms overripe bananas into pure magic. This beloved quick bread has been a staple in American kitchens for generations, originally gaining popularity during the Great Depression when resourceful cooks needed to use up aging produce. What started as a practical solution became a cherished favorite, beloved for its simplicity, affordability, and the warm, welcoming feeling it brings to any home.
This recipe produces a banana bread that’s incredibly moist, naturally sweet, and packed with flavor. Unlike denser versions, this loaf achieves the perfect balance of tenderness and structure, making it ideal for breakfast, snacks, or dessert. Whether you’re a seasoned baker or picking up a whisk for the first time, this straightforward recipe guarantees delicious results that will make you feel like a professional baker.
Banana bread also makes an excellent gift and is perfect for potlucks, bake sales, or simply satisfying a craving for something homemade and comforting. The recipe is forgiving, allows for creative variations, and uses ingredients you likely already have in your pantry.
Why You’ll Love This Recipe
- Incredibly moist and tender crumb that stays fresh for days, unlike dry homemade banana breads
- Simple pantry ingredients with no special equipment required—just a bowl, a spoon, and an oven
- The perfect treat for using up overripe bananas that would otherwise go to waste
- Naturally sweet from bananas with warm spice notes that make your kitchen smell absolutely divine
Ingredients
2 cups All-purpose flour (Lightly spoon and level off for accuracy; do not scoop directly)
4 medium Ripe bananas (Should have brown spots and feel soft when squeezed; about 1 1/2 cups mashed)
3/4 cup Granulated sugar (Can substitute up to 1/4 cup with light brown sugar for added depth)
1/3 cup Unsalted butter (Room temperature; softened for easier mixing)
2 large Eggs (Room temperature; helps create better emulsion)
1 teaspoon Vanilla extract (Pure vanilla extract recommended for best flavor)
1 teaspoon Baking soda (Helps leaven the bread and react with acidic bananas)
1/2 teaspoon Table salt (Enhances flavor and balances sweetness)
1/2 teaspoon Ground cinnamon (Optional but highly recommended for warmth and complexity)
1/4 teaspoon Ground nutmeg (A subtle pinch adds sophisticated flavor; don’t overdo it)
1/2 cup Sour cream (Adds tang and ensures moistness; do not substitute with yogurt)
1/2 cup Chocolate chips (Optional; semi-sweet or dark chocolate; fold in gently)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, paying special attention to the corners and edges. Line the bottom with parchment paper for easy removal. This prevents sticking and ensures a perfect release when the bread is fully baked.
💡 Having all your ingredients measured and ready before starting (mise en place) ensures smooth baking and prevents forgotten ingredients
Peel the ripe bananas and place them in a large mixing bowl. Using a fork, mash them thoroughly until mostly smooth with just a few small lumps remaining—overripe bananas mash more easily and provide superior sweetness and moisture. The banana pieces should be barely visible. This creates the moisture base that keeps the bread tender.
💡 Don’t use a blender or food processor as over-processing the bananas creates a dense, wet bread with poor texture
Add the softened butter and sugar to the mashed bananas in the same bowl. Using an electric mixer on medium speed or a wooden spoon with elbow grease, beat for 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This incorporates air into the batter, creating a lighter crumb structure. The mixture should be noticeably lighter than when you started.
💡 If the butter is too cold, it won’t incorporate properly; let it sit at room temperature for 30 minutes beforehand
Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next egg. Pour in the vanilla extract and mix until combined. The mixture should be well-combined and homogeneous. Properly incorporated eggs act as a binder and create structure in the finished bread.
💡 Cold eggs won’t incorporate smoothly; room temperature eggs blend seamlessly into the batter for a better texture
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking aerates the dry ingredients and distributes the leavening agent evenly throughout. Make sure there are no lumps of baking soda, as they can create off-flavors if they directly contact the batter. Set this mixture aside.
💡 Sift the spices if they’re clumpy to ensure even distribution of flavor throughout the bread
Add half of the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined—don’t overmix. Pour in the sour cream and fold until partially combined. Add the remaining dry ingredients and fold gently until just combined, with no flour streaks visible. Avoid overmixing as this develops gluten and creates a tough, dense bread. The batter should look slightly lumpy, which is perfect.
💡 Overmixing is the #1 cause of dense banana bread; stop folding as soon as no white flour streaks are visible
If using chocolate chips, fold them gently into the batter until evenly distributed. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For even baking, ensure the batter is level in the pan. A slightly rounded or domed top is normal and expected.
💡 Toss chocolate chips in a tablespoon of flour before folding in; this prevents them from sinking to the bottom
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and a slight crack down the center is normal. If the top begins browning too quickly, tent with aluminum foil during the last 15 minutes of baking.
💡 Use the toothpick test rather than just timing; oven temperatures vary, and overbaking creates dry bread
👨🍳 Chef’s Notes
The secret to extraordinary banana bread is using truly overripe bananas—they should have brown spots covering most of the peel and feel soft to gentle pressure. The sour cream is crucial for moisture and slight tang, which elevates the flavor beyond basic banana bread. I always add just a pinch of nutmeg, even though it seems subtle, because it adds a sophisticated depth that people can’t quite identify but love. Never skip the cooling period in the pan; it allows the structure to set properly, preventing the bread from falling apart when you turn it out.
Classic Moist Banana Bread
This irresistibly moist banana bread features perfectly ripe bananas, warm spices, and a tender crumb that keeps you com…
Ingredients
- • 2 cups All-purpose flour
- • 4 medium Ripe bananas
- • 3/4 cup Granulated sugar
- • 1/3 cup Unsalted butter
- • 2 large Eggs
- • 1 teaspoon Vanilla extract
- • 1 teaspoon Baking soda
- • 1/2 teaspoon Table salt
- • 1/2 teaspoon Ground cinnamon
- • 1/4 teaspoon Ground nutmeg
- • 1/2 cup Sour cream
- • 1/2 cup Chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, paying special attention to the corners and edges. Line the bottom with parchment paper for easy removal. This prevents sticking and ensures a perfect release when the bread is fully baked.
- Peel the ripe bananas and place them in a large mixing bowl. Using a fork, mash them thoroughly until mostly smooth with just a few small lumps remaining—overripe bananas mash more easily and provide superior sweetness and moisture. The banana pieces should be barely visible. This creates the moisture base that keeps the bread tender.
- Add the softened butter and sugar to the mashed bananas in the same bowl. Using an electric mixer on medium speed or a wooden spoon with elbow grease, beat for 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This incorporates air into the batter, creating a lighter crumb structure. The mixture should be noticeably lighter than when you started.
- Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next egg. Pour in the vanilla extract and mix until combined. The mixture should be well-combined and homogeneous. Properly incorporated eggs act as a binder and create structure in the finished bread.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking aerates the dry ingredients and distributes the leavening agent evenly throughout. Make sure there are no lumps of baking soda, as they can create off-flavors if they directly contact the batter. Set this mixture aside.
- Add half of the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined—don’t overmix. Pour in the sour cream and fold until partially combined. Add the remaining dry ingredients and fold gently until just combined, with no flour streaks visible. Avoid overmixing as this develops gluten and creates a tough, dense bread. The batter should look slightly lumpy, which is perfect.
- If using chocolate chips, fold them gently into the batter until evenly distributed. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For even baking, ensure the batter is level in the pan. A slightly rounded or domed top is normal and expected.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and a slight crack down the center is normal. If the top begins browning too quickly, tent with aluminum foil during the last 15 minutes of baking.
