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 made it to the "ripe" stage in our house, my mom's favorite thing to make with them was banana bread.
Which was good in theory, but her recipe was from a 1950's cookbook and 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 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.
When I moved into my first apartment I received a Betty Crocker cookbook as a housewarming gift. One of the first recipes I tried was her classic banana bread and it was definitely an improvement over my mom's more bread-like banana bread.
But then one day when I was out of milk, I used sour cream instead of milk (or buttermilk depending which version of Betty Crocker's recipe you are used to using) and it turned out to be one deliciously MOIST loaf of banana bread!
I think Betty would approve.
Moist Banana Bread Recipe | Updated Betty Crocker Banana Bread
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup vegetable oil
- ½ 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 ¼ 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.
And BTW, if you want to make banana bread, but don't have any super ripe bananas on hand, you can try the throw-them-in-the-oven trick!
Yes, you just place your unpeeled bananas on a cooking sheet lined with foil or parchment paper and bake at 250 degrees for 20-30 minutes. It's like magic.
No more waiting days for your bananas to ripen on their own!
Hey, and just because I'm a sucker for vintage cookware, 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 believe 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!