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Moist Banana Bread Recipe: A Delicious Classic You’ll Bake Again and Again
Introduction
Banana bread is more than just a way to use overripe bananas—it’s a cozy kitchen tradition passed down through generations. With its sweet aroma, soft crumb, and irresistible moistness, banana bread satisfies like few other baked goods. Whether enjoyed for breakfast, as an afternoon snack, or a comforting dessert, this classic loaf never goes out of style.
A Slice of History
Banana bread first rose to popularity in the 1930s, during the Great Depression, when resourceful home cooks found ways to use every scrap of food—including overripe bananas. As baking powder and baking soda became household staples, quick breads like banana bread gained traction. It appeared in cookbooks such as the Pillsbury Balanced Recipes Cookbook (1933) and quickly became a beloved American classic.
Benefits of Banana Bread
- Nutrient-rich: Packed with potassium, fiber, and natural sugars from bananas.
- Mood-boosting: Carbohydrates trigger the release of serotonin, the feel-good brain chemical.
- Energizing: A quick source of energy, perfect for busy mornings or afternoon slumps.
- Freezer-friendly: It stores well, so you can bake ahead and enjoy anytime.
Ingredients (Moist and Rich Version)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) neutral oil (like canola or vegetable)
- 2 large eggs
- 1/2 cup (120ml) sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 3 ripe bananas (mashed, about 1 1/2 cups)
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas in a bowl until smooth.
- In a large mixing bowl, whisk together sugar and oil until well combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream, mashed bananas, and vanilla extract.
- In another bowl, sift together the flour, baking soda, salt, and cinnamon (if using).
- Add dry ingredients to the wet mixture and stir until just combined. Don’t overmix.
- Fold in walnuts or chocolate chips, if desired.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Formation Tips (Baking Secrets)
- Use ripe bananas with lots of brown spots for maximum flavor and moisture.
- Do not overmix the batter—overmixing causes toughness.
- Add-ins like nuts, chocolate chips, or even blueberries can enhance the flavor.
- For an extra-moist loaf, try covering the loaf in foil halfway through baking to keep the top soft.
Nutrition (Per Slice, Approx. 12 Slices)
- Calories: 220
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Sugar: 17g
- Fiber: 1.5g
- Protein: 3g
- Potassium: 180mg
Conclusion
This banana bread isn’t just moist—it’s melt-in-your-mouth good. From the first warm slice to the last tender crumb, it delivers satisfaction in every bite. Whether you’re a novice baker or a seasoned home cook, this recipe will earn a permanent spot in your collection.
Banana Bread Lovers Say…
- “The sour cream makes this the moistest banana bread I’ve ever tasted.”
- “I make this every Sunday for the week—it never lasts more than two days!”
- “Perfectly sweet and soft, and it freezes beautifully too!”
- “My kids love it with chocolate chips, and I love it with coffee.”
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