Super Moist Banana Bread

A tender, super moist banana bread made with very ripe bananas, oil, butter, brown sugar and sour cream. An easy one-bowl loaf that stays soft for days.

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Prep Time 15

Cook Time 1

Cool time 45

Total Time 2

Servings: 10 (unit: slices)

Course: Breakfast, Dessert

Cuisine: American

Calories: 315

Ingredients Equipment Method Notes

Ingredients

4 large very ripe bananas about 1¾ cups / 400 g, mashed
⅓ cup 80 ml neutral oil
4 tablespoons 57 g unsalted butter, melted and slightly cooled
¾ cup 150 g light or dark brown sugar, packed
2 large eggs at room temperature
½ cup 120 g sour cream or plain yogurt
1 teaspoon vanilla extract
1¾ cups 220 g all-purpose flour
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ cup 85 g chocolate chips or ½ cup (55 g) chopped walnuts (optional)
1 tablespoon coarse sugar for the top (optional)

Equipment

9x5-inch loaf pan
Parchment paper
Large mixing bowl
Fork or potato masher
Whisk and rubber spatula
Measuring cups and spoons (or kitchen scale)
Wire cooling rack
Toothpick or instant-read thermometer
Aluminum foil

Method

Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
In a large bowl, mash the bananas with a fork until mostly smooth.
Whisk in the oil, melted butter and brown sugar until combined.
Add the eggs, sour cream and vanilla and whisk until smooth and glossy.
Sprinkle the flour, baking soda, salt and cinnamon over the wet ingredients. Fold gently with a spatula until just combined, with a few small streaks of flour still showing.
Fold in the chocolate chips or walnuts, if using.
Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar.
Bake for 55 to 65 minutes, until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
Cool in the pan for 15 minutes, then lift out and cool on a wire rack for at least 30 minutes before slicing.

Notes

Use very ripe bananas with brown or black skin for the best flavor and moisture.
Weigh the flour or spoon and level it, since too much makes the bread dry.
Don’t overmix. A few flour streaks are fine.
The loaf is done at about 200 to 205°F (93 to 96°C). A toothpick with a few moist crumbs is ideal.
Oil keeps the loaf moist for days, and butter adds flavor.
Store tightly wrapped at room temperature for 3 to 4 days, in the fridge for up to 5 days, or freeze for up to 3 months.
To make muffins, bake in a lined 12-cup tin for 20 to 24 minutes.
Contains wheat, eggs and milk, and tree nuts if walnuts are used.

Tip: Check for doneness a few minutes early. A toothpick with a few damp crumbs is exactly what you want. A completely clean toothpick means the loaf is already a little overbaked.