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The Ultimate Bakery-Style Moist Banana Bread: Guaranteed Tender Crumb Every Time

Two thick slices of moist best banana bread on a speckled plate, with a loaf and coffee mug in the background.
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This recipe delivers the best banana bread you will ever make, focusing on extreme moisture and a tender, bakery-quality crumb. It uses a simple one-bowl method, making it foolproof even for beginners.

Ingredients

Scale
  • 3 large, very ripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream or full-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mash the ripe bananas until mostly smooth. You can leave a few small lumps for texture.
  3. Pour the melted butter into the mashed bananas and stir to combine.
  4. Add the brown sugar and granulated sugar to the banana mixture. Whisk until well combined.
  5. Whisk in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until the wet ingredients are smooth.
  6. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  7. Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and causes dry bread.
  8. Pour the batter evenly into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with aluminum foil after 40 minutes.
  10. Let the banana bread cool in the pan on a wire rack for 15 minutes.
  11. Carefully lift the loaf out of the pan using the parchment overhang and transfer it directly to the wire rack to cool completely before slicing for the best texture.

Notes

  • Use bananas that are heavily spotted or almost black for the deepest flavor and best moisture.
  • For a richer flavor, substitute 1/4 cup of the granulated sugar with an extra 1/4 cup of brown sugar.
  • To achieve a bakery-style crackly top, sprinkle 1 tablespoon of coarse sugar over the batter just before baking.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://gourmetgaze.com/best-banana-bread/