Moist Banana Bread (Print Version)

Ultra-moist banana bread with brown sugar, oats and sour cream - perfectly sweet with optional nuts and warm spices.

# Ingredients:

01 - 1/2 cup butter, softened
02 - 1/2 cup brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 1 cup mashed ripe banana (9 ounces, about 2 and 1/2 medium bananas)
07 - 1 cup all-purpose flour, spooned and leveled
08 - 1/2 cup old fashioned oats, blended into a powder
09 - 1 teaspoon baking soda
10 - 1 1/2 teaspoons baking powder
11 - 3/4 teaspoon kosher salt
12 - 1/2 cup sour cream
13 - 1/4 teaspoon cinnamon (optional)
14 - 1/8 teaspoon nutmeg (optional)
15 - 1/8 teaspoon cloves (optional)
16 - 1/2 to 3/4 cup toasted pecans or walnuts (optional)

# Steps to Follow:

01 - Preheat your oven to 350°F. Spray a 9x5 inch loaf pan with nonstick spray or line with parchment paper for easy removal.
02 - Toast 1/2 to 3/4 cup chopped nuts (walnuts or pecans) on a dry baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes. Set aside to cool.
03 - In a large bowl or stand mixer, beat 1/2 cup softened butter until smooth. Add 1/2 cup brown sugar and 1/2 cup granulated sugar and cream for 2 minutes until fluffy. Scrape the bowl as needed.
04 - Add 2 eggs and 2 teaspoons vanilla extract. Beat until well incorporated, scraping the sides of the bowl.
05 - In a small bowl, mash 1 cup ripe bananas (about 2 and 1/2 medium bananas). Add the mashed bananas to the butter mixture and stir until combined.
06 - Blend 1/2 cup old fashioned oats into a powder using a blender or food processor. Add 1 cup flour, oat powder, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 3/4 teaspoon kosher salt, and optional spices (1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves) into the bowl. Gently stir until combined.
07 - Stir in 1/2 cup sour cream. If using, fold in cooled toasted nuts. Optional: Reserve 1/4 cup nuts to sprinkle on top of the bread before baking.
08 - Pour the batter into the prepared loaf pan. Smooth the top evenly with a spatula.
09 - Bake at 350°F for 55-65 minutes. Test with a toothpick inserted into the center—if it comes out with moist crumbs but no wet batter, the bread is done. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack.
10 - Let the bread cool completely before slicing. Serve warm with butter or store covered for up to 2 days at room temperature.

# Additional Notes:

01 - Ensure the loaf pan size is 9x5 inches to prevent overflow.
02 - If desired, replace 1/2 cup oats with an additional 1/2 cup all-purpose flour.
03 - Banana bread freezes well. Thaw fully and toast slices to remove excess moisture.

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