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The Ultimate One-Bowl Moist Banana Bread Recipe That Stays Soft All Week

Close-up of a moist slice of homemade banana bread recipe on a white plate, with whole bananas blurred in the background.
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This easy banana bread recipe uses ripe bananas to create an ultra-moist and tender loaf that stays soft for days. It is a simple, one-bowl method perfect for beginners.

Ingredients

Scale
  • 3 very ripe, mashed bananas (about 1 1/2 cups)
  • 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 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mix the melted butter, brown sugar, egg, and vanilla extract until combined.
  3. Stir in the mashed ripe bananas and the sour cream or yogurt until the mixture is smooth.
  4. In a separate, smaller bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula just until combined. Do not overmix; a few streaks of flour are acceptable for a tender crumb.
  6. If using, fold in the chopped nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the banana bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely.
  10. Slice and serve. This banana bread stays soft for several days when stored tightly wrapped at room temperature.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • If you prefer a bakery style banana bread, sprinkle a tablespoon of coarse sugar over the top before baking.
  • This recipe is freezer friendly; wrap cooled slices tightly in plastic wrap and foil before freezing for up to three months.
  • You can substitute the sour cream with plain Greek yogurt for a slight tang and added protein.

Nutrition

Find it online: https://www.unfoldrecipes.com/moist-banana-bread-recipe-stays-soft/