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The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!
Moist Banana Bread
The best banana bread recipe should be moist.
Today, I am going to share a moist banana bread recipe with you. This recipe with rum is the holy grail of all banana bread recipes!
It’s healthy, super moist, with the subtle taste of rum in every bite!
Recipe Ingredients
This homemade recipe calls for the following ingredients:
- Overripe bananas
- All-purpose flour
- Unsalted butter
- Eggs
- Brown sugar
- Baking soda and baking powder
- Sour cream or plain yogurt
- Walnuts
See the recipe card for full information on ingredients.
How To Make Banana Bread Moist
There are a few ingredients that you can add to make super and ultimate moist banana bread.
Here are my secrets baking tips:
- Use overripe bananas. Overripe bananas look like rotten bananas because there are black and brown spots on the skin. After you peel the skin, the bananas taste the sweetest with higher moisture content.
- Use sour cream or plain yogurt. These two ingredients make the recipe moist.
- Add rum to the batter.
Frequently Asked Questions
You can store the banana bread in a plastic bag and keep in a refrigerator for up to 5 days.
The bread will be moist when you are ready to eat.
Yes, you can.
Just transfer the batter into the cups of a muffin tin. They will become banana bread muffins.
This recipe is only 310 calories per serving.
What To Serve With Moist Banana Bread
Serve the bread as a breakfast, with a cup of Dalgona coffee or hot chocolate. For a healthy breakfast, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Moist Banana Bread (Rum Banana Bread)
Ingredients
- 4 American bananas, overripe, mashed
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 2 tablespoons sour cream , or plain yogurt
- 2/3 cups brown sugar
- 2 large eggs
- 1/3 cup walnuts
- 2 1/2 tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Mash the bananas using the back of a spoon or a masher until they are mushy.
- Put the flour, baking powder, baking soda, and salt in a medium-sized bowl, and combine well using your hands or a wooden spoon.
- In a large bowl, mix the melted butter, sour cream (or plain yogurt), and sugar by hand with a wooden spoon. Beat until blended, then add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, walnuts, dark rum, and vanilla extract.
- Add the flour mixture a third at a time, stirring well with a wooden spoon after each addition. Transfer the batter to a 9×5-inch (23 cm x 12 cm) loaf tin and bake in the middle of the oven for 60 to 75 minutes.
- Insert a toothpick, fine skewer, or cake tester into the center of the banana bread; it should come out clean. Leave the bread in the tin on a rack to cool for about 30 minutes.
- Slice into ten pieces and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I do not have a loaf pan is it still alright for me to use a cake pan? Using the same temp & timing? TQ! And I just love your blog! ❤️❤️❤️❤️❤️
Yes, cake pan is fine. Just check the doneness because the time might be different as it’s more shallow. It might bake faster. Thanks for being a fan! :)
Hi is this ok for kids?can you really taste the rhum?
Not really it’s very mild. Fine for kids.
Thanks for sharing the information. i really enjoyed your blog article and always read your blog.
Awww, thanks so much Faruk!
I wouldn’t have believed it if I hadn’t tried this out for myself. I’ve made many banana loafs but I have to say that this is the best banana loaf I’ve ever had. It helps to use very role bananas but otherwise, the ingredients speak for themselves. Try it out !
Hi Asha, as I said in the post, this will be the best banana bread recipe ever! :)
This is a very good site. I am happy to visit here. I saw the post of “Rum Banana Bread” This is a useful post. Thanks.
I have several sizes of loaf pans. Which are you using?
You can use a regular loaf pan. I used mini.
Can i use rum extract? If so, how much?
Hmmm I am not sure.
How would this work in a bread machined
No idea. I don’t have it.
This looks really lovely. Great texture too. Not dense. Can you tell me what is the weight of the 4 bananas with skin on? In malaysia our bananas come in various sizes. Tqvm. I alwasy enjoy the recipes that you posted.
Hoon
Hi Hoon, US bananas are quite big, so if you are in Malaysia, you need to use at least 7 or 8 as they are smaller.
This looks great! I might throw some chocolate chops in it when I make it too… Thanks for the recipe!
Yum, good idea. I love me some choc chip rum banana bread. ;)
Hi Rasa
I don’t have rum. I do have bourbon whiskey. Would that be good?
Also for people in high altitudes. Recipes need to be altered. Specifically reducing baking powder and baking soda.
I live in Denver, CO USA. Our elevation is 5,280.
I found some links for high altitude baking and cooking if any readers could use.
https://www.kingarthurflour.com/learn/high-altitude-baking.html
Yes, that would work. Whisky always work lol. Thanks for the tip on high altitude baking!
Add a teaspoon of nutmeg, and this recipe would be the bombdiggity of them all!