Take this bread to the next level with a schmear of Honey Butter or Cinnamon Butter!
Sweet Breads Are the Best!
While I haven’t always been a bread maker, I’ve ALWAYS made sweet bread recipes (or quick bread recipes)! From traditional Zucchini Bread to more unique Chocolate Bread, we love them all! Of course, we love classic Banana Bread and because of that we have a wide array of variations on the site (Peanut Butter Banana Bread, Pumpkin Banana Bread, Chocolate Chip Banana Bread, and MORE!) Today we wanted to share our recipe for super moist banana bread. Why we love it:
Extra moist. The addition of sour cream and that secret ingredient makes this banana bread recipe extra moist and delicious! Waste not. Of course, this bread is the PERFECT way to use up ripe bananas, along with our famous Banana Bars! A treat, or not! Serve this bread up as a delicious breakfast, on-the-go snack, or an evening dessert. It even freezes well to save for later!
Ingredients
sugar brown sugar vegetable oil eggs vanilla extract sour cream – or Greek yogurt overripe bananas – Perfectly sweet and ripe banana peels should have large dark spots with very little yellow showing through. See this post on How to Ripen Bananas Faster. all-purpose flour baking soda baking powder whipped topping mix – Dream Whip is a common brand, but you can often find generic versions too. Use just the powder in the banana bread recipe. salt
How to Make Moist Banana Bread
Storage Info
STORE cooled easy banana bread recipe in an airtight container and store for 3-4 days at room temperature. While not my favorite place, it can be wrapped and stored in the fridge for 5-7 days. FREEZE. Wrap the cooled bread with plastic wrap then place it in a large resealable plastic freezer bag. Label the contents. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.
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