Grandma's Best Banana Bread Recipe: A Secret Ingredient Makes It Super Moist by Elisa Schmitz

My dad loves banana bread (who doesn't, right?). He's been having a lot of health issues lately, so I wanted to make him an extra-special banana bread to help him feel better and remind him of his mother's Old World cooking. After all, what's more comforting than Grandma's banana bread? Not much!

Enter this super moist banana bread recipe with a secret ingredient that adds my grandmother's old-fashioned flavor – which is why it's the best banana bread. Some banana bread recipes can get a bit dry, so the challenge is to use ingredients that keep the loaf moist. That can mean using a bunch of oil, though you also can use things like applesauce. This banana recipe goes beyond by featuring a secret ingredient that adds a moist texture and old-fashioned flavor. What is this yummy ingredient? Drumroll, please: sour cream!

My Old World Grandma from Croatia used sour cream in all kinds of comfort food recipes. The sour cream helps to keep this delicious banana bread recipe super moist and also adds a creamy, old-fashioned flavor that my dad (and everyone else) absolutely loves.

This moist banana bread recipe includes plenty of overripe bananas plus sugar, butter, eggs, sour cream, vanilla extract, flour, baking soda and salt. You can add some chopped walnuts, if you like, but those are optional. You mix it all up it one bowl, then bake it all up in your loaf pan. The result is a moist, delicious loaf of pure old-fashioned goodness that's equally wonderful as a snack or a not-too-sweet dessert that'll make just about anyone feel better!

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Cuisine: American / European
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes (ovens vary)
Total Time: 65 to 75 minutes
Servings: 10

Ingredients

• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 3 to 4 medium overripe bananas, mashed
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups flour (all-purpose or gluten-free flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe Notes

• You could add a 1/2 cup of chopped walnuts, if you like.

• You could add a 1/2 cup of chocolate chips if you'd like to make chocolate chip banana bread.

• If you find your loaf browning on top too quickly, cover the top loosely with aluminum foil.

• You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.

• For best results, don't slice the loaf until it is completely cool.

• Store leftovers in an airtight container. This loaf freezes well, too.

Here's how to make it:

1. In a large mixing bowl, add the sugar and butter. Whisk to blend. Add the eggs, mashed bananas, sour cream and vanilla. Stir until blended.
   
2. Add the flour, baking soda and salt. Stir until everything is just incorporated. Do not over-mix. Add the walnuts, if using.
   
3. Evenly spread the batter into a 9x5-inch loaf pan that's been lined with parchment paper or sprayed with cooking spray.
   
4. Bake in the middle rack of an oven that's been preheated to 350 degrees F for between 50 to 60 minutes, depending on your oven. The loaf should be golden brown and a toothpick should come out clean.
   
5. Allow loaf to cool in the pan for 10 to 15 minutes before removing it from the pan. For best results, don't slice the loaf until it is completely cool.
   
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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