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Deliciously moist banana bread fresh out of the oven with ripe bananas and nuts

Moist Banana Bread

This banana bread is exceptionally moist with a tender crumb, balanced sweetness, and a rich banana flavor that holds up for days, making it a perfect choice for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1/2 cup softened butter Use high-quality unsalted butter for best taste.
  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs Use room temperature for better emulsion.
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe banana (about 2 and 1/2 medium bananas) Use bananas with lots of brown spots.
  • 1 cup all-purpose flour Spoon and level for correct measurement.
  • 1/2 cup old fashioned oats (blended into a powder) Blend until fine but a little grit is fine.
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup sour cream Full-fat is best for texture.
  • 1/4 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg (optional)
  • 1/8 teaspoon cloves (optional)
  • 1/2 to 3/4 cup toasted pecans or walnuts (optional) Toast for better flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare a 9x5 inch loaf pan with nonstick spray or parchment.
  2. If using nuts, toast on a dry baking sheet for 5-7 minutes until fragrant.
  3. In a bowl, cream the softened butter with brown and granulated sugar until light and fluffy.
  4. Mix in eggs and vanilla until fully incorporated.
  5. Mash ripe bananas and blend into the butter mixture.
  6. Add all-purpose flour and blended oats to the mixture without stirring yet.
Mixing Dry Ingredients
  1. Stir in baking soda, baking powder, and salt into the layered flour.
  2. Add spices if using, then combine wet and dry ingredients until just incorporated.
  3. Fold in sour cream and nuts (if using).
Baking
  1. Pour the batter into the loaf pan and smooth the top.
  2. Bake for 55-65 minutes or until a toothpick comes out clean with moist crumbs.
  3. Allow to cool for at least 20 minutes before slicing.

Notes

Store covered at room temperature for up to 2 days or refrigerate for a week. Can freeze for up to 3 months.