Best Banana Bread Recipe (Moist!) Recipe

Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy bread removal.

If using nuts, spread 1/2 to 3/4 cup chopped pecans or walnuts on a dry baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring every 2 minutes until fragrant. Let cool.

In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown and granulated sugars and cream together by beating for about 2 minutes until fluffy, scraping the sides and bottom of the bowl as needed.

Beat in the eggs one at a time, then add the vanilla extract. Mix well until fully incorporated, scraping the bowl.

In a small bowl, mash about 2 and 1/2 very ripe bananas until smooth (about 1 cup). Add the mashed banana to the butter mixture and stir to combine.

Add the all-purpose flour to the bowl but do not mix yet. Blend oats in a food processor until powdery (oat flour) and add to the bowl. Stir the baking soda, baking powder, kosher salt, and optional spices (cinnamon, nutmeg, cloves) together with the flour and oats to avoid clumps.

Stir the combined dry ingredients into the wet mixture until just incorporated, scraping the bowl sides and bottom thoroughly.

Fold in the sour cream gently. Then fold in toasted nuts if using, reserving some to sprinkle on top if desired.

Pour the batter into the prepared loaf pan, smoothing the top. Bake at 350°F for 55-65 minutes. Use the toothpick test by inserting it deep into the center; it should come out clean or with moist crumbs but no wet batter. The top should be golden brown and the edges slightly pulling away from the pan.

Let the banana bread cool completely on a wire rack for at least 20 minutes before slicing. Serve warm with butter if desired.

Store covered at room temperature for up to 2 days. For longer storage, refrigerate or freeze wrapped in foil and sealed in a ziplock bag. Thaw slices at room temperature and toast to refresh.