Kevin Roy’s Super Secret Moist Banana Bread recipe
Ingredients
Dry
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional but amazing)
Wet
- ½ cup (1 stick) unsalted butter, melted and browned
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Banana
- 3 large VERY ripe bananas ( but not gross with flies all over then ;0 …. , mashed (about 1 ½ cups mashed)
Optional Mix-ins
- ½ cup chopped walnuts or pecans
- ½–1 cup chocolate chips
- Turbinado sugar for a crunchy top
Instructions
1. Brown the butter ( this is a game changer )
(2–3 minutes)
This is the only “elevated” step and makes ALL the difference.
- Melt butter in a saucepan over medium heat
- Stir until it foams → smells nutty → turns golden brown
- Remove from heat and let cool a few minutes
2. Preheat oven
- Preheat to 325°F
- Grease a 9×5 loaf pan and line with parchment
(Lower temp = moister, softer bread)
3. Mix dry ingredients
In a bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
Set aside.
4. Mix wet ingredients
In a large bowl:
- Combine browned butter, brown sugar, and white sugar
- Whisk until smooth
- Add eggs and whisk again
- Add sour cream + vanilla
- Mix until fully combined
5. Add bananas
Mash bananas separately, then fold them into the wet mixture.
Do NOT overmix — leave it slightly lumpy.
6. Add dry ingredients
Fold dry ingredients into the wet batter just until you no longer see flour.
Overmixing = tougher bread.
7. Add optional mix-ins
If using chocolate chips or nuts, add them now.
8. Bake
Pour batter into loaf pan.
Bake at 325°F for 60–75 minutes.
- Toothpick should come out with moist crumbs, not wet batter
- If top browns too quickly, tent with foil
9. Cool (important!)
Let cool in the pan for 10 minutes.
Then remove and cool fully.
Flavor peaks after several hours or overnight.
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