Ultra Moist soft & fluffy Banana Bread is only 239 calories per slice and is packed with bananas, nuts, and chocolate chips. It comes together in under 30 minutes and is fail-proof and perfect every time!
I’m sure this happens to everyone; you see the bananas at the supermarket for like .29 cents a pound and you can’t help yourself. You get a few pounds and place them on the counter but within a few days the bananas, a super ripe and you feel like you’ve left them too long. So you toss them out. It’s very heartbreaking because they go bad so fast!
Fortunately, I can honestly say I haven’t thrown out a batch of bananas in about 3 years. Ever since I learned how easy and simple it is to make banana bread, muffins, bars, and desserts with overripe bananas, I’ve never looked back. In fact, overripe bananas are extremely delicious in baked goods and give your bread extra flavor, moisture, and sweetness.
The bananas I used for this bread were so ripe I was close to giving up on them but I took the rise and threw up in my batter and boy, I’m sure glad I did!
Now, this banana bread recipe is one I’ve used for years and I use it for my muffins and bars as well. It’s super adaptable and literally fail-proof.
What you will Need to Make Moist & Soft Banana Bread
The secret to making this banana bread ultra moist is the ratio of butter to eggs and flour. I like to use butter but a mixture of butter and oil or all oil also works perfectly too!
Another Secret ingredient that really takes the banana bread over the top and adds a layer of creaminess is the addition of sour cream or Greek yogurt. If you don’t have sour cream or greek yogurt, feel free to substitute it with buttermilk or whole-fat milk.
The last crucial ingredient is super-ripe bananas. The more brown and soft they are the better!
How to Make Soft & Moist Banana Bread
To make this deliciously soft, fluffy, and moist banana bread, begin by whisking all the dry ingredients. Next, cream the butter and both sugars then whisk in the eggs, sour cream, vanilla, and mashed bananas.
Next, combine the dry and wet ingredients and fold in any add-ins as desired with a rubber spatula. Lastly, bake at 350F for 50-55 minutes or until the center is cooked through. Be sure to cool for at least 10 minutes before enjoying!
What to Mix into Banana Bread
There are a ton of things you can add to your banana bread each time to give it a new flavor. Some things I like to add are chocolate chips, nuts, raisins, dried fruit, Nutella, oats, berries, or keep the banana batter plain and enjoy the simple classic!
You can add just about anything into your batter and it will always come out delicious and moist. Today I threw in some chopped walnuts, dry cranberries, and raisins. That was pretty much what I had lying around so I went for it and they turned out perfectly delicious.
How do you know when banana bread is done baking in the oven?
The easiest way to know that banana bread is done baking is to use a toothpick or a clean butter knife to test it out. Stick the toothpick into the middle of the banana bread and pull it back out. If the toothpick is clean, the banana bread is done but if there is still batter on the banana bread, you need to put it back in the oven to give it more time to bake.
How to Store and Freeze Banana Bread
Every time I make a batch of banana bread I like to store and freeze a few slices so I can enjoy it whenever I have a sweet craving. This is one way to make a few loaves and have some stored for later!
You can leave the loaf whole and just wrap it and store it in a freezer-safe bag or container until you’re ready to eat it. You can also slice it and freeze it as well. It will last up to 3 months in the freezer.
To unthaw, just move it to the fridge for a short time or take it out of the freezer and set it out on the counter until you are ready to eat it. It will unthaw quickly and easily. If you are impatient like me, microwave the slice for 30 seconds then set it on the counter for another 5-10 minutes to fully thaw.
More Delicious Banana Bread Recipes
- Healthy Banana Bread
- Healthy Chocolate Banana Bread
- Almond Flour Banana Bread
- Gluten-Free Banana Bread
- Strawberry Banana Bread
Ultra Moist Banana Bread
- 1 1/2 cups all purpose flour
- 1 teaspoon cinnamon, optional
- 1 teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed brown sugar, light or dark
- 1/2 cup salted butter, melted
- 2 large eggs
- 1/4 cup sour cream, or Greek yogurt or buttermilk
- 1 teaspoon vanilla extract
- 3 large overripe bananas, about 1 1/4 cup mashed
- 1/2 cup chopped nuts chocolate chips, or dried fruit optional
- Preheat oven to 350°F. Grease a 9x5x3” loaf pan with butter and coat it with a sprinkle of sugar and a sprinkle of flour; set aside.
- In a large bowl, combine flour, baking soda and cinnamon. In a separate bowl, whisk the sugars, and butter. Add the eggs, sourcream, and vanilla extract and whisk to combine. Add the bananas and whisk until mixed through.
- Slowly mix in the dry ingredients just until incorporated, being careful not to overmix. Fold in any add-ins as desired with a rubber spatula. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted into center of the loaf comes out clean. The crust should be dark brown and crunchy. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Nutrition information is automatically calculated, so should only be used as an approximation.