Best Banana Bread That Doesn't Get Dry on Day Two – Finally
The banana bread that finally stays moist past day two. One bowl, no mixer, and two secret steps that give you a tall dome and a tender crumb that lasts. This is the one you'll make over and over.
Equipment
- 9x5-inch loaf pan
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Wire cooling rack
Ingredients
Banana Mixture
- 4 large very ripe bananas (about 1.5 cups mashed)
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup sour cream (or plain full-fat yogurt)
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1.5 cups all-purpose flour (spoon and leveled)
- 1 tsp baking soda
- 1/2 tsp salt
Optional Add-Ins
- 1/2 cup chocolate chips, walnuts, or toasted pecans
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with non-stick spray and line it with parchment paper, leaving a slight overhang on the long sides.
- In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining.
- Add the melted butter, brown sugar, egg, vanilla, and sour cream to the mashed bananas. Whisk until smooth and fully combined.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. A few streaks of flour are fine — do not overmix.
- Pour the batter into the prepared pan and let it sit on the counter for 10 minutes. This rest is essential for the high dome.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil at minute 40.
- Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Notes
Don't overmix: Overmixing develops gluten and makes the bread dense and dry. Mix until flour just disappears.
Room temperature ingredients: Use room-temperature egg and sour cream for smoother incorporation. If cold, place the egg in warm water for 5 minutes and let sour cream sit out while preheating.
Check doneness early: Start testing at 55 minutes. Ovens vary.
Cool completely: Slicing warm leads to gummy texture. Wait at least one hour. For best results, bake in the evening for morning coffee.
Storage: Wrap tightly in plastic wrap. Keeps at room temperature for 4 days, in fridge for 1 week. Freeze for up to 3 months (wrap in plastic then foil). Reheat slices 10 seconds in microwave or whole loaf 10 minutes at 300°F.