This moist banana bread recipe is an updated spin on a classic Betty Crocker banana bread recipe. Using sour cream and brown sugar for a rich slice of banana goodness just like mom used to make, but better!
The Best Moist Banana Bread Recipe – This Ain’t Your Mama’s Recipe
Well, if your mama was my mama and had a thing for dry banana bread.
On the rare occasion when a bunch of bananas make it to the “ripe” stage in my house, my favorite thing to make with them is banana bread.
Now, I used to use the same recipe my mom did and I’m pretty sure it was a Betty Crocker banana bread recipe from an old cookbook, but let’s just say that Betty wasn’t on her A-game when she thought of that recipe. It was always just a little bit too dry and way too bready for me.
That may have been the style back in her day, but now I prefer a moister banana bread that you don’t have to eat with a glass of milk attached to your right hand. I also rarely cook in high heels and a party dress, so yes, times have changed.
I took the old-fashioned banana bread recipe and tweaked it and prodded it, adding a few new ingredients here while changing amounts of a few ingredients there, and next thing you know it turned out to be a deliciously moist banana bread recipe with sour cream. I think Betty would approve.
Boy is it yummy (as my thighs can attest).
And it’s MOIST and, if I may say so myself, DELICIOUS!
This delicious and moist banana bread recipe is an updated spin on a classic Betty Crocker banana bread recipe. Using sour cream and brown sugar for a rich slice of banana goodness just like mom used to make, but better!
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 2 cups mashed bananas 3-4 medium
- 1 cup chopped walnuts optional
Heat oven to 350 degrees F. Grease bottoms only of 1 9x5-inch loaf pan or 2 8x4-inch loaf pans.
Sift flour, salt and baking soda in a medium bowl and set aside. Mix granulated sugar, brown sugar and vegetable oil in a large mixing bowl. Add eggs, sour cream and vanilla and mix thoroughly. Stir in the mashed bananas. Mix in the flour mixture, fold in the nuts (optional) and spoon into your loaf pans.
Bake until wooden pick inserted into the center of the loaf comes out clean - 9 inch loaf approximately 1 1/4 hours, 8-inch loaves 1 hour. Cool slightly. Loosen sides of loaf from the pans, flip pans over and remove bread from pans to a cooling rack. Cool completely before slicing.
Bread can be wrapped in plastic wrap and is generally best the 2nd day! You can also freeze banana bread to enjoy later.
And BTW, the way I was finally able to make banana bread in my house (without me eating all the bananas) was to make them ripen faster myself.
I tried the throw-them-in-the-oven trick and it worked!
Just place your unpeeled bananas on a cooking sheet, line with foil or parchment paper and bake at 250 degrees for 20-30 minutes. It’s like magic.
What did I ever do without Google? Oh, yeah, missed out on banana bread!
Hey, here’s a good shot of the loaf pans I used. I found the vintage Ovenex pans at a thrift store (of course) and I think it’s called the starburst pattern.
What’s your favorite type of banana bread? Moist and delicious or dry and cardboard-like?
Not trying to sway you in one direction or anything!