What makes banana bread moist?

Vegetable oil, sour cream, and the combination of granulated and brown sugars all keep this bread moist as ever.

Can I use yellow bananas in banana bread?

I do NOT recommend using yellow bananas in this bread. Ripe bananas have a deeper sweetness and smoother texture that plays a huge part in making this bread as moist, fluffy, and sweet as it is. I highly recommend using ripened bananas.

What can I add to banana bread?

This recipe is the perfect base banana bread. Add chocolate chips, walnuts, pecans, raisins... any topping or mix-in you would like! It's so adaptable and so basic that it really allows for customization!

Can I freeze banana bread?

You can absolutely freeze this bread. Freeze as a full loaf or in individual slices. Wrap loaf or slices in cling plastic wrap for best results! Banana bread can be stored in the freezer for up to 3 months. Thaw in the fridge, at room temperature, or as slices in the microwave if you're in a hurry!

Quickest Moist Banana Loaf - Sweets by Elise

Description

Quickest Moist Banana Loaf is your classic banana bread recipe. It's moist, it's sweet, it's flavorful, and it's EASY! As a simple banana bread base recipe, it allows for any mix-ins you'd like! This delicious, 2-bowl, and 1 hour recipe is calling your name!

Ingredients

Scale

3 large bananas (390g), over-ripe
1/3 cup (100g) full-fat sour cream, room temperature
2 large eggs (100g), room temperature
1/4 cup (50g) vegetable oil
1 teaspoon (5g)pure vanilla extract
2/3 cup (165g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 3/4 cups (245g) all-purpose flour
1 teaspoon (6g) baking soda
1/2 teaspoon(2g) baking powder
1/2 teaspoon (4g) salt
2 teaspoons (6g) cinnamon

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5 loaf pan with cooking spray and line the bottom of the pan with parchment paper. This ensures the bread will come out cleanly!
On a large plate or in a large bowl, mash bananas with a fork, spoon, or mashing tool. Your bananas should be ripe enough that you don’t need a ton of mashing. You don’t need the mixture to be completely smooth, as banana chunks in this bread are perfectly fine!
In a large bowl, whisk room temperature sour cream, and room temperature eggs, vegetable oil, vanilla extract, light brown sugar, and granulated sugar together until the mixture is smooth and fully combined.
Add mashed bananas to the wet ingredients using a whisk. Try to fully disperse the bananas in the mixture, but no need for the mixture to be smooth!
In a medium-sized bowl, whisk all purpose flour, baking soda, baking powder, and cinnamon.
Slowly add the dry ingredients into the wet. You’ll want to make sure that all of the flour chunks disappear, but you do not want to over-mix. Over-mixing will lead to a denser bread.
Add batter to your prepared pan.
Bake at 350 for 40 minutes. Tent the top of the pan with aluminum foil to prevent over-browning of the top of the bread. Cook for another 15-25 minutes. A toothpick inserted into the center of the bread should not come out clean. It should have moist crumbs on it.
Allow the bread to cool in the pan for an hour before transferring it to a wire rack. The bread is moist, and you do not want to risk breaking it by removing it from the pan before it has cooled.
Store at room temperature for 5 days or in the fridge for 7. For more tips on storing, read above.

Keywords: Banana Bread, Classic Banana Bread, Easy Bread Recipe, Moist Loaf, Banana