Super Moist Banana Bread
At 12, when I was old enough to graduate from making jello desserts, banana bread was the first oven prepared dessert I attempted. Since then I have tried dozens of recipes, some cakey, some drier and more bread-like but this one is my favourite. This is also the biggest crowd pleaser on three continents.
I give credit to Martha Stewart for the secret ingredient. The rest I have adapted along the road of discovery.
Ready
- ¼ pound (1 stick) butter, unsalted and at room temperature
- 2 eggs
- 1 cup organic Sucanat sugar, or brown sugar of choice
- 1 ½ cups organic unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup mashed banana, super ripe
- 1 teaspoon Tahitian vanilla extract
- ½ cup sour cream (SECRET INGREDIENT)
Set
- Electric mixer
- Sieve
- Spatula
- 9x5x3 bread loaf pan
- Parchment paper
- Cooling rack
- Preheat oven to 350°F
Go
- Sieve together the flour, salt and baking soda then set aside.
- Cream the butter in the mixer.
- Once the butter is fluffy, add the sugar and blend the mixture well.
- Then, add each egg, blending in between.
- Mix in one third of the dry ingredients and then one third of the banana.
- Repeat twice.
- Add the vanilla extract.
- Blend in the sour cream.
- Turn the batter into the loaf pan lined with parchment paper. Let batter stand for 15 minutes.
- Bake for 1 hour. To test if it is done, insert a knife and if it comes out clean, its ready.
- Turn the finished loaf on to a cooling rack.
- Serve when you can’t stand to wait any longer.
What you should know
Remember to never over work your batter. It makes a cakey, tougher finish.
I LOVE this recipe. This is the best banana bread that I’ve ever tasted. It’s important to cool the loaf on a cooling rack so the outside crust remains crunchy.
My wife just made this for the kids and I am embarrassed for how much I ate. This is delicious. Next time I’ll be sure to let the kids have some. She used brown sugar instead of the sucanat.
The secret ingredient is a wonderful addition. Thank you for sharing. This recipe is easier and tastier than the previous one I was using.
I will defenatly try this one for my kids I have a 6 year old who likes to help cook
Hi Kristie,
I have to cook two of these each time I make it… one for me and one for the kids. My children could happily much through a loaf in one sitting. I like to make mine last a few days, so I have taken to hiding it from them! Sad, but true.
This recipe also makes a dozen medium sized banana muffins. Bake for 25-30 minutes. Yummmm!
it was just awesome!
OMG! This is the best banana bread ever. It really is supper moist! We make this recipe just about every week now. The kids won’t eat the bananas fresh anymore. They want them to turn brown so that we can make the bread.
Amazing. Nice and moist. This banana bread lives up to it’s name.
Agreed. This is super moist.
This is by far the best banana bread recipe ever. I added blueberries to it and it was amazing! I also posted it on my blog and encouraged readers to check out your site, thanks for sharing this recipe!! I think I’ll quit searching for the best banana bread recipe ever, I believe I’ve found it. (:
I don’t think the title does this recipe justice. This banana bread is simply the best. My children insist each time I travel to London that I bring a loaf each for them from LA. One day, I’ll get arrested at customs for it… but it’s worth the risk.