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The Best Ever Ultra-Moist, Easy, One-Bowl Banana Bread Recipe Using Ripe Bananas

A golden-brown loaf of moist banana bread recipe, with one thick slice cut and resting beside it on a plate.
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This is the foolproof recipe you need to transform overripe bananas into an ultra-moist, tender loaf. It uses a simple one-bowl method, making it perfect for beginners or busy days. This recipe guarantees soft banana bread that stays fresh.

Ingredients

Scale
  • 3 large very ripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, combine the mashed ripe bananas, melted butter, brown sugar, egg, vanilla extract, and sour cream. Mix these wet ingredients until just combined.
  3. In a separate, smaller bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until you have just combined the flour. Do not overmix; a few streaks of flour are acceptable.
  5. If using, fold in the chopped nuts or chocolate chips now.
  6. Pour the batter evenly into your prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the banana bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For the moist banana bread secret, ensure your bananas are heavily spotted or nearly black; this maximizes sweetness and moisture.
  • If you prefer a sweeter top crust, sprinkle 1 tablespoon of granulated sugar over the batter before baking.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.
  • If you skip the optional additions, you have a classic, simple homemade banana bread.

Nutrition

Find it online: https://cookerycommand.com/banana-bread-recipe/