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The Best Moist Banana Bread Recipe | Easy Homemade Baking Idea
Jenna Parker

The Best Moist Banana Bread Recipe

Achieve an ultra-moist textured loaf with a dual-fat method of melted butter and canola oil, plus sour cream for a soft crumb. This adaptable recipe balances flavor and shelf-life for a versatile, high-energy breakfast or snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas (about 1.5 lbs)
  • 1 cup canola oil
  • 1 cup melted unsalted butter
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons alcohol-free vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1/2 cup optional add-ins (e.g., chocolate chips, nuts)

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. Whisk in melted butter, canola oil, and brown sugar until creamy
  4. Add eggs and alcohol-free vanilla extract
  5. Stir in sour cream until fully incorporated
  6. In a separate bowl, combine flour, baking powder, baking soda, and salt
  7. Gradually add dry ingredients to wet mixture, folding gently
  8. Fold in optional add-ins (if using)
  9. Transfer batter to prepared pan and smooth surface
  10. Bake 45-55 minutes until golden and center is cooked
  11. Cool in pan 10 minutes before slicing

Notes

Use bananas with brown spots for maximum sweetness and moisture
For protein version: Replace 1/2 cup flour with whey/casein powder and add 1T more sour cream
For lower-carb: Substitute 1/2 cup flour with almond flour, add 1 tsp xanthan gum
Spoon into a parchment-lined pan for easy cleaning
Store airtight up to 3 days or freeze up to 3 months