Moist Banana Bread: 10 Tips for the Best Recipe

Preheat the oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal after baking.

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

In a large bowl or stand mixer, beat the softened butter until smooth. Add brown sugar and granulated sugar, then beat for about 2 minutes until fluffy, scraping down the bowl as needed.

Beat in 2 large eggs and 2 teaspoons vanilla extract until fully incorporated, scraping the bowl sides as needed.

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

Add 1 cup all-purpose flour to the bowl but do not mix yet. Blend 1/2 cup old fashioned oats into a powder and add to the bowl without stirring.

Using a small spoon, stir 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the flour and oat mixture, breaking up clumps. Add optional spices: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves if desired.

Stir the dry ingredients into the wet banana mixture until just incorporated, scraping the sides and bottom of the bowl to ensure even mixing.

Gently fold in 1/2 cup sour cream until evenly distributed. If using, fold in the cooled toasted nuts, reserving some to sprinkle on top if desired.

Pour the batter into the prepared loaf pan, smoothing the top evenly. Optionally sprinkle remaining nuts on top. Bake at 350°F for 55-65 minutes. Test doneness by inserting a toothpick deeply into the center; it should come out clean or with moist crumbs but no wet batter.

Allow the bread to cool on a cooling rack for at least 20 minutes before slicing. Serve warm with butter for the best experience.

Store banana bread covered at room temperature for up to 2 days, or refrigerate for longer freshness. This bread freezes well; wrap loaf or slices in foil and a ziplock bag. Thaw at room temperature and toast slices if desired before serving.