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The Secret to an Incredibly Moist Banana Bread (No Mixer Needed) - A Simple, Foolproof Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings

Ingredients
  

  • 3 large very ripe bananas (about 1 1/2 cups mashed)
  • 2 large eggs
  • 1/2 cup neutral oil (vegetable, canola, or light olive oil)
  • 2 tablespoons melted unsalted butter (optional, for flavor)
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips

Instructions
 

  • Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.
  • Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You want about 1 1/2 cups.
  • Whisk in the wet ingredients: Add eggs, oil, melted butter (if using), brown sugar, granulated sugar, sour cream or yogurt, and vanilla. Whisk until well combined.
  • Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. This spreads the leavening evenly.
  • Fold gently: Add the dry ingredients to the wet. Stir with a spatula until just combined and no dry streaks remain. Do not overmix.
  • Add-ins (optional): Fold in nuts or chocolate chips. A handful goes a long way; too many can weigh down the loaf.
  • Fill the pan: Scrape the batter into the prepared pan and smooth the top. For a pretty split, run a buttered knife down the center of the batter.
  • Bake: Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
  • Cool properly: Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack. This helps set the crumb and keeps it moist.
  • Rest if you can: For the best texture and flavor, wrap the cooled loaf and rest 4–6 hours or overnight before slicing.