Best Ever Extra-Moist Banana Bread
This banana bread is ultra-moist thanks to a generous amount of sour cream and ripe mashed bananas. Baked in six mini loaf pans, each one is the perfect size for snacking or sharing with friends and family. It’s soft, flavorful, and stays fresh for days. It's truly the only banana bread I will ever make!
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Yield: 6 mini loaves (5.75" x 3")
Equipment (Shop on Amazon)
- Mini Loaf Pans 5.75" x 3"
Ingredients
- 4 cups all-purpose flour (480 g)
- 2 tsp baking soda
- ½ tsp salt
- 4 medium bananas about 1¾-2 cups mashed
- 1 cup salted butter softened
- 2 cups white granulated sugar
- 4 eggs
- 2 cups sour cream, plus 1 heaping tablespoon
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 340°F.
- Add the flour, salt, and baking soda to a medium mixing bowl. Set aside.4 cups all-purpose flour (480 g), 2 tsp baking soda, ½ tsp salt
- Mash the bananas in a glass measuring cup or small bowl. Set aside.4 medium bananas
- In the bowl of your stand mixer, cream together the softened butter and white granulated sugar on low speed (3-4 minutes).1 cup salted butter, 2 cups white granulated sugar
- Add the eggs one at a time while mixing on low.4 eggs
- Add the vanilla extract and sour cream. Mix until well incorporated. Scrape down your bowl.2 cups sour cream, plus 1 heaping tablespoon, 2 tsp vanilla extract
- Add the mashed bananas and mix well. Again, make sure to pause and scrape down the bowl.
- Add the dry ingredients about ½-1 cup at a time while mixing on low. Mix until just incorporated. Do not overmix! Then, take the bowl off the mixer and scrape it down well with a spoon or spatula to make sure there are no pockets of flour remaining.
- Spray 6 mini loaf pans with baking spray (not cooking spray!). Place on a half sheet pan.
- Spoon or pour equal amounts of the batter into each of the loaf pans.
- Optional—but I highly suggest it! Sprinkle a small amount of white granulated sugar over the top of each loaf for a delicious crust.
- Bake the loaves at 340°F for 42-45 minutes, turning the pan 180° at the 20- to 21-minute mark. Check for doneness by sticking a toothpick in the center of each loaf. It should come out clean or with a few moist crumbs stuck to it. Do not overbake!
- Allow the loaves to cool for about 5-10 minutes before carefully turning them upside down to remove each loaf from the pan. Use oven mitts or hot pads so as to not burn yourself. Place the loaves on a wire cooling rack to finish cooling.
- Slice the banana bread and serve! Wrap leftover loaves tightly with plastic wrap and store on the counter for 3-4 days. This bread will easily stay moist for a few days after baking.
Notes from the Happy To Be Here Kitchen
See ingredient notes, detailed step-by-step instructions, and more above (jump to them by clicking here).
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