Moist Banana Bread
This classic banana bread is perfectly tender and full of warm flavor in every slice. It's a timeless favorite the whole family will love.
Equipment
- 9x5 inch loaf pan
- wire rack
Ingredients
- 3 Large Ripe Bananas
- 1/3 cup Unsalted Butter (melted)
- 3/4 cup Light Brown Sugar (packed)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 cup Sour Cream
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, mash the bananas with a fork until mostly smooth with a few small chunks remaining. Stir in the melted butter and brown sugar until well combined.
- Add the egg, vanilla extract, and sour cream to the banana mixture. Mix until everything is smooth and evenly incorporated.
- Add the flour, baking soda, cinnamon, and salt directly over the wet mixture. Fold gently with a spatula until the flour just disappears - a few small streaks are fine. Do not overmix or the bread will turn out tough instead of tender.
- Pour the batter into the prepared loaf pan and spread it out evenly. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 55 to 60 minutes, until the top is deep golden brown and 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 use the parchment overhang to lift it out onto a wire rack. Allow it to cool for at least 20 minutes before slicing.
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 37gProtein: 3gFat: 6g