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The ULTIMATE Moist & Easy Banana Bread Recipe (Foolproof One-Bowl Method)

A close-up of the best banana bread, showing a moist crumb and walnuts on top, with one slice cut.
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This is the only moist banana bread recipe you will ever need. We combine Spoon’s deep-rooted comfort with Sprout’s fresh approach to create a foolproof, one-bowl loaf that stays tender for days. Use your overripe bananas for the best flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3-4 medium bananas)
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup chopped walnuts or chocolate chips (optional)
  • 1 tablespoon granulated sugar for topping

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 medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or a sturdy whisk until the mixture is light and fluffy. This step builds the foundation for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and sour cream (or yogurt) to the wet ingredients. Mix until just combined. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or fold gently with a spatula until the flour streaks just disappear. A few small lumps are fine.
  7. If using, fold in the nuts or chocolate chips now.
  8. Pour the batter into your prepared loaf pan. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter to create a slight crust.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil for the last 15 minutes of baking.
  10. Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift the loaf out and allow it to cool completely on the rack before slicing for the cleanest cuts.

Notes

  • Use bananas that are heavily spotted or almost black for the deepest flavor and best moisture content.
  • For a bakery style texture, ensure your butter and eggs are at room temperature before mixing.
  • This loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.
  • If you prefer a sweeter, more caramelized crust like some popular recipes, use 1/2 cup brown sugar and 1/4 cup granulated sugar in the batter, and sprinkle with coarse sugar before baking.

Nutrition

Find it online: https://spoonsprout.com/best-banana-bread-moist-easy-recipe/