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Moist Banana Bread

Updated: Feb 16, 2021

We all love banana bread. This is my favourite banana bread recipes. I've been using this recipe for years and it is requested by many family members as gifts. You know those bananas that look like they need to go in the trash? Hang on to those bananas! We need them to make this moist, brown sugar, banana bread.

Here are some frequently asked questions I get regarding my banana bread:

How do you make it so moist?

The trick to moist banana bread is over ripe bananas. Yes, you heard that right, over ripe.

Why over ripe bananas?

Over ripe bananas have a distinctive sweetness that sugar can't give you. And that sweetness only comes out when the bananas are over ripe with lots of brown spots on the skin.

Why didn't you add nuts to your video recipe?

I will be honest with you. I am highly allergic to walnuts and for health reasons I could not add them to the recipe, or even breathe in the walnuts without an allergic reaction. For those who aren't allergic, you can fold in 1/2 a cup of Walnuts if you please.

Can we add chocolate chips to the banana bread?

Ofcourse you can! Again, just add 1/2 a cup of chocolate chips to the batter just before baking.

If you have any other questions, just drop them in the comments below and I'll try to answer them as soon as possible.


2 cups flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 cup sugar

1/2 cup brown sugar- packed - plus extra for sprinkling over the top

1/2 teaspoon salt

1/8 cup butter

1/8 cup oil

2 eggs

1 teaspoon vanilla

3 medium or 4 small bananas- peeled and mashed

1/3 cup sour cream/ yogurt


  1. Preheat the oven to 170 celsius. Line a loaf tin with parchment paper.

  2. Combine the flour, baking powder, cinnamon and salt in a bowl. Set aside.

  3. In a clean bowl, beat the oil, butter and sugars for 4-5 minutes until light and well combined.

  4. Add the eggs one at a time and mix until well combined.

  5. Add the mashed bananas, sour cream, and vanilla. Mix for an additional couple of minutes.

  6. Reduce the speed of the mixer to slow, and slowly add the dry ingredients, just enough to fold them in. Do not over beat. Over beating will cause the banana bread to become tough and deflated.

  7. Pour the batter into the loaf pan, then sprinkle with some additional brown sugar.

  8. Bake at 170 celsius for 1 hour and 15 minutes, until an inserted knife or skewer comes out with a couple crumbs on it.

  9. Cool before slicing.

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