How ripe should bananas be for banana bread?

Bananas should be overripe for moist banana bread. This means that they will be very spotty or even completely brown and soft or mushy to the touch.

Should you let banana bread rest before baking?

No, in fact, you shouldn’t let the batter rest as it can lessen the effectiveness of the baking soda. Baking soda starts reacting as soon as it’s mixed with the wet ingredients, and delaying can affect the rise.

Why is my banana bread always so dry?

The most common reasons for banana bread to turn out dry are using too much flour, not using ripe enough bananas, overmixing, and overbaking.

Moist Banana Bread - Little Broken

Description

This is our family’s go-to banana bread, and it’s anything but ordinary! I’ve been making this for over a decade, and what sets it apart is the addition of honey and sour cream. The honey adds a natural, subtly floral sweetness, while the sour cream keeps it unbelievably moist.

Ingredients

Scale

4 medium soft, very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted
1/3 cup liquid honey
1/2 cup brown sugar, packed (light or dark)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup sour cream (not lower in fat)
2 cups all-purpose flour, spoon & leveled
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt

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Instructions

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the mashed bananas, melted butter, honey, sugar, eggs, vanilla extract, and sour cream until smooth and well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture with a wooden spoon until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake on the middle rack for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. It’s best to slice the bread when it’s almost fully cooled.

Notes

Sour Cream: Feel free to substitute with plain Greek yogurt. It’s similar to sour cream but a bit less rich.
Cover During Baking: If the top of the bread starts to brown too quickly in the oven, loosely cover it with aluminum foil and continue to bake.
Leftovers: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. Banana bread can also be frozen for up to 3 months. Wrap it in plastic wrap and then aluminum foil to prevent it from drying out.
Alternative Portions: Two smaller 8×4-inch loaves (reduce bake time by about 5-10 minutes). 12 standard muffins (bake at 350°F for about 18-25 minutes). Mini loaves (5 ¾ x 3-inch, about 3 loaves) (bake for 30-35 minutes).

Nutrition

Serving Size: 1 slice
Calories: 261
Sugar: 20.8 g
Sodium: 173.1 mg
Fat: 9.5 g
Carbohydrates: 41.3 g
Protein: 4.1 g
Cholesterol: 53 mg