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Let's Make Banana Bread! | Easy & Super Moist Recipe
Jenna Parker

Let's Make Banana Bread! | Easy & Super Moist Recipe

Achieve the perfect balance of moisture and flavor in this macro-friendly banana bread. Packed with ripe bananas, rich butter, and tangy sour cream, this loaf stays indulgent yet healthy for days.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas (about 1½ cups mashed)
  • 1 cup unsalted butter, softened
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • 1 cup sour cream
  • 2 large eggs
  • ¼ cup milk (dairy or non-dairy)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan
  2. In a large bowl, mash bananas until smooth
  3. Add softened butter, oil, brown sugar, eggs, sour cream, milk, and vanilla extract. Mix until fully combined
  4. In a separate bowl, whisk together flour, baking soda, and salt
  5. Gradually add dry ingredients to the wet mixture. Stir until just combined
  6. Pour batter into prepared pan and smooth the top
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean
  8. Let cool for 10 minutes before slicing

Notes

For low-carb/keto version: Replace 2 cups flour with 1½ cups almond flour and ½ cup coconut flour. Add 1 extra egg for binding
For high-protein version: Substitute ½ cup flour with unflavored protein powder. Add an extra egg yolk
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week
Best when using very ripe bananas (with dark spots on the skin) for optimal sweetness and texture