The Best Moist Banana Bread

Ingredients

• 3 large very ripe bananas (the spottier the better — about 1 1/2 cups mashed)
• 1/2 cup unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/4 cup sour cream or plain Greek yogurt
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy lifting.

2. 2

   In a large bowl, mash bananas with a fork until mostly smooth (a few small lumps are fine — they give the bread great texture).

3. 3

   Whisk in the melted butter, then add brown sugar, eggs, vanilla, and sour cream. Whisk until smooth.

4. 4

   Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a rubber spatula just until you no longer see dry streaks — do not overmix or the bread will be dense.

5. 5

   Fold in walnuts or chocolate chips if using.

6. 6

   Pour batter into the prepared pan and smooth the top. For a bakery-style split, run a knife down the center.

7. 7

   Bake 55–65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil at the 40-minute mark.

8. 8

   Cool in the pan 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.