Janet's Rich Banana Bread Recipe

Name: Janet's Rich Banana Bread
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup white sugar; 0.5 cup butter, melted; 2 eggs; 1 teaspoon vanilla extract; 1.5 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup sour cream; 0.5 cup chopped walnuts; 2 medium bananas, sliced

Cook Time: 60 minutes

Looking for a moist banana bread recipe that never fails? Your friends and family will ask for this never-dry banana bread again and again. This homemade recipe guarantees a soft, tender crumb, making it the perfect snack or breakfast treat. Lets dive into the process!

Moist Banana Bread Ingredients

1 cup white sugar
cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 cups all-purpose flour
1 teaspoon baking soda
teaspoon salt
cup sour cream
cup chopped walnuts (optional)
2 medium bananas, sliced

What Makes This Banana Bread Moist?

The secret to this melt-in-your-mouth banana bread? Sour cream. While the eggs, butter, and bananas provide moisture, the addition of sour cream makes the texture rich and tender. Its what takes this recipe to the next level.

How to Make Moist Banana Bread at Home

Follow these simple steps to make the perfect loaf:

Step 1: Prepare Ingredients and Preheat the Oven

Gather all your ingredients. Preheat your oven to 350F (175C) and grease a 9x5-inch loaf pan with butter or cooking spray.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, stir together the sugar and melted butter. Add the eggs and vanilla extract, and mix well until everything is fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture into the butter mixture, stirring until smooth.

Step 4: Fold in the Bananas, Sour Cream, and Walnuts

Gently fold in the sliced bananas, sour cream, and chopped walnuts (if using). Make sure the ingredients are evenly distributed throughout the batter.

Step 5: Transfer the Batter to the Pan

Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure its evenly spread.

Step 6: Bake the Banana Bread

Place the pan in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. If necessary, check every 5 minutes after the 55-minute mark.

Step 7: Cool and Serve

Allow the banana bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, slice, serve, and enjoy!

How to Store Moist Banana Bread

To keep your banana bread moist for as long as possible, store it properly:

Place a paper towel at the bottom of an airtight or a zip-top bag.
Place the cooled banana bread loaf on top of it, then cover the loaf with another paper towel.
Seal the tightly and store it at room temperature for up to 4 days.
If you have leftovers, you can freeze the banana bread for 2 to 4 months.

Allrecipes Community Tips and Praise

Heres what others are saying about this banana bread recipe:

I think this is quite possibly the best banana bread I've ever made and tasted. It's the only one I'll make now!" - amydonahue0223

This recipe is phenomenal as-is. I usually make 20+ loaves between Thanksgiving and Christmas. Its the favorite at every party. - A long-time baker

This is the best banana bread recipe! Its super moist and full of flavor. The only change I make is beating my bananas before folding them into the batter. - Another happy baker

Nutrition Facts (per serving)

Nutrition Information	Per Serving
Calories	291
Total Fat	16g (20%)
Saturated Fat	8g (39%)
Cholesterol	30mg (10%)
Sodium	295mg (13%)
Total Carbohydrate	36g (13%)
Dietary Fiber	1g (3%)
Protein	3g (7%)
Calcium	25mg (2%)
Iron	1mg (6%)
Potassium	66mg (1%)

Janet's Rich Banana Bread Recipe

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FAQ about Janet's Rich Banana Bread Recipe

To keep your banana bread moist, store it in an airtight container or zip-top bag. Place a paper towel at the bottom, put the cooled loaf on top, and cover with another paper towel. Seal the container and store it at room temperature for up to 4 days. If you need to store it for longer, freeze the banana bread for up to 2-4 months.

Yes, banana bread can be frozen for up to 2-4 months. To freeze, allow the bread to cool completely, then wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag or container to prevent freezer burn. When ready to eat, thaw at room temperature or heat it in the oven.

Absolutely! Walnuts are optional in this recipe. You can omit them if you prefer or substitute them with other add-ins like chocolate chips, dried fruit, or seeds.

If your banana bread is too dense, try using slightly less banana or flour. Be careful not to overmix the batter, as that can make it dense as well. You can also try adding a bit more baking powder or baking soda to help it rise better.

Yes, you can use frozen bananas for banana bread. Just be sure to thaw them completely and drain any excess liquid before mashing them. Overripe bananas, whether frozen or fresh, work best for the moist texture of banana bread.

Banana bread will typically last 3-4 days when stored at room temperature in an airtight container. For longer storage, keep it in the fridge for up to a week or freeze it for up to 2-4 months.

Yes, you can make banana bread muffins using this recipe. Simply divide the batter into muffin cups and bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean. Be sure to adjust the baking time to avoid overbaking.

For the best banana bread, mash your bananas with a fork or potato masher. Aim for a smooth but slightly chunky texture, as this helps distribute the banana flavor throughout the bread. Some people prefer mashing them with a hand mixer for an even smoother consistency.

If you don’t have sour cream, you can substitute with plain yogurt, buttermilk, or even cream cheese. Each will give the banana bread a slightly different texture, but they’ll all contribute to the moistness of the bread.

Yes, you can use self-rising flour instead of all-purpose flour. If you do, you should omit the baking soda and salt from the recipe since self-rising flour already contains leavening agents.

Comments

Aaron Roberts

09/21/2023 05:21:31 AM

This recipe is truly incredible! I followed it loosely by using 3/4 cup of sugar instead of the full amount and substituting plain Greek yogurt for sour cream. I also threw in an extra banana since I had some to use up, making a total of three bananas. The result? OMG, it's amazing!

Lisa Johnson

04/21/2024 12:28:21 AM

I have been using this recipe for many years, and it always lives up to my expectations. I enjoy enhancing it with a teaspoon of cinnamon and a handful of mini chocolate chips. In a pinch, it transforms beautifully into muffins. Simply pour 1/4 cup of batter into muffin cups and bake at 350°F for approximately 18 minutes. For an extra banana kick (mashed), feel free to add a third banana.

Cook Time: 50 minutes

Janet's Rich Banana Bread Recipe

Moist Banana Bread Ingredients

What Makes This Banana Bread Moist?

How to Make Moist Banana Bread at Home