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The Ultimate Moist Banana Bread Recipe: Easy One-Bowl Method That Stays Soft for Days

A slice cut from a freshly baked banana bread recipe loaf, showing moist texture and nuts.
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This is the best banana bread recipe for achieving an ultra-moist, tender loaf that stays soft for a week. Use your ripe bananas in this simple, foolproof one-bowl method for classic homemade comfort.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream or plain Greek yogurt
  • 3 very ripe, mashed bananas (about 1 1/2 cups)
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the eggs one at a time until incorporated. Stir in the vanilla extract and sour cream until smooth.
  4. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few streaks of flour are fine; stop mixing immediately to keep the bread tender.
  7. If using, gently fold in the walnuts or chocolate chips.
  8. Pour the batter into your prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, carefully lift the loaf out using the parchment overhangs (if used) and let it cool completely on the wire rack before slicing.

Notes

  • For the softest bread, use very ripe bananas—the skins should be heavily spotted or almost black.
  • To keep the bread soft for days, wrap the cooled loaf tightly in plastic wrap before storing it at room temperature.
  • If you prefer a richer flavor, substitute half of the granulated sugar with more brown sugar.
  • If you want a bakery style banana bread look, sprinkle a little coarse sugar over the top before baking.

Nutrition

Find it online: https://mdlatdmm.com/moist-banana-bread-recipe-easy-one-bowl/