If you’ve been searching for the perfect banana bread recipe that’s tender, flavorful, and never dry—this is it! This version combines sour cream for moisture, a mix of white and brown sugar for depth, and an optional boost of finely ground oats for a subtle nutty flavor. It’s soft, rich, and absolutely irresistible whether you enjoy it plain, spiced, or with a handful of toasted nuts.
Ingredients
- ½ cup (1 stick) butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mashed very ripe bananas (about 2 ½ medium bananas)
- 1 cup all-purpose flour, spooned and leveled
- ½ cup old-fashioned oats, blended into a fine powder
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup sour cream
Optional Add-Ins:
- ¼ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ½ to ¾ cup toasted pecans or walnuts
Instructions
1. Prep
Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray. If you’re using nuts, toast them lightly in a dry skillet or oven for extra flavor.
2. Blend Oats
Place the oats in a blender or food processor. Pulse until they form a fine, flour-like powder.
3. Cream Butter and Sugar
In a large mixing bowl or stand mixer, beat the softened butter until creamy. Add the brown sugar and granulated sugar, then beat until the mixture is light and fluffy.
4. Add Wet Ingredients
Beat in the eggs and vanilla extract. In a separate bowl, mash the bananas with a fork until smooth, then stir them into the butter-sugar mixture.
5. Add Dry Ingredients
Sprinkle the flour over the wet ingredients. Add the oat powder, baking soda, baking powder, salt, and any optional spices. Stir gently until just combined—don’t overmix.
6. Fold in Sour Cream & Nuts
Fold the sour cream into the batter until evenly incorporated. If using nuts, fold them in now.
7. Bake
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. (Ovens vary, so start checking at 55 minutes.)
8. Cool
Allow the banana bread to cool in the pan for about 20 minutes. Then transfer to a wire rack to cool completely before slicing.
Storage
- Room temperature: Cover and store for up to 2 days.
- Freezer: Wrap tightly in foil, then place in a freezer bag. Store for up to 3 months. Thaw at room temperature before serving.
Tips for Success
- Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
- Don’t overmix the batter—this keeps the bread tender.
- Toasted nuts add crunch and balance the sweetness beautifully.
