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The Best Moist Banana Bread Recipe: Your Foolproof, One-Bowl Loaf

Close-up of a moist, dark brown slice of the best banana bread showing its dense, flavorful crumb texture.
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Stop searching for the perfect loaf. This recipe delivers the ultimate moist, bakery-style banana bread using simple ingredients and an easy one-bowl method. It is the best homemade banana bread you will ever bake.

Ingredients

Scale
  • 3 very ripe, mashed bananas (about 1 1/2 cups)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream or plain Greek yogurt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth.
  3. Pour the melted butter into the mashed bananas. Whisk in the brown sugar and granulated sugar until combined.
  4. Whisk in the eggs one at a time until just incorporated. Stir in the vanilla extract.
  5. In a separate, smaller bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula only until just combined. Do not overmix.
  7. Gently fold in the sour cream or Greek yogurt until no streaks remain. The batter will be thick.
  8. Pour the batter into your prepared loaf pan and spread evenly.
  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 for 10 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture.
  • For a brown sugar crust, sprinkle 1 tablespoon of granulated sugar over the top of the batter before baking.
  • If you want chocolate chip banana bread, fold in 1 cup of chocolate chips with the sour cream in the final step.
  • This loaf stays moist for up to four days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://cookingbyfelix.com/best-banana-bread-moist-easy-one-bowl-loaf/