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A golden loaf of moist banana bread with a crackly top, sliced to show the tender crumb

Moist Banana Bread

A one bowl banana bread made with ripe bananas, melted butter, brown sugar and sour cream for a tender, moist loaf with a golden crackly top.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 large very ripe bananas mashed, about 1 1/2 cups (340 g)
  • 1/2 cup unsalted butter melted and slightly cooled (113 g)
  • 3/4 cup light brown sugar packed (150 g)
  • 1 large egg
  • 1/4 cup sour cream (60 g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour spooned and leveled (190 g)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a large bowl, mash the bananas until mostly smooth.
  3. Stir in the melted butter, brown sugar, egg, sour cream and vanilla until combined.
  4. Sprinkle the baking soda, salt and cinnamon over the batter, add the flour and fold gently until just combined.
  5. Scrape the batter into the pan and smooth the top.
  6. Bake for 55 to 65 minutes, until a toothpick in the center comes out clean. Tent with foil if the top browns too quickly.
  7. Cool in the pan for 15 minutes, then transfer to a wire rack and cool before slicing.

Notes

Storage: Wrap tightly and keep at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for up to 3 months.
Add-ins: Fold in 3/4 cup chocolate chips or toasted nuts if desired.
Nutrition is an estimate per slice.