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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.
I just made this today and it was absolutely delicious!! Thanks for the amazing recipe! :)
Hi Bee, Is it ok to skip the walnuts since I am baking it for someone with some nut allergy? Will try baking it tonight but will still look forward to your response. I think it’ll turn out great! Thanks for this this recipe!
Sure you can.
This banana bread is really good! I was however hoping it would have more of a rum flavor to it. Maybe I didn’t use the right rum. Can you recommend a brand or type? Otherwise, it came together easily and is truly one of the best banana bread recipes I’ve tried. Next time I might try a rum glaze to get more of a rum kick.
Hi Arj, thanks for trying this Rum Banana Bread recipe. I would recommend Captain Morgan brand.
This banana bread is the best one I hav baked so far!!! Love all ur recipes!!! Love this blog!!!
Hi Laya, yes I agree this is the best banana bread ever, with rum!
For this cake what is the measurements in grams? Unsure of American cup measurements
I am sorry but I don’t have a precise measurement for grams. You can buy American measuring cups in the store.
Best Banana Bread ever! I use a dark rum and 4 small silicone pans – perfect for gift giving. I’ve had to start keeping ripe bananas in the freezer so I can make this whenever it is requested. It gets requested a lot! :)
I don’t drink alcohol so if I was to exclude rum what can I use instead to get the consistency right. By the way I ve tried so many of your recipes they have always come out perfect. Keep it up x
Hi Baseera, if you don’t want rum, you can try my other banana bread recipe: https://rasamalaysia.com/recipe-banana-bread-banana-cake/
Thanks for your sweet comment and thanks for trying my recipes. :)
Hi Rasa,
Thanks for the recipe. Indeed the yummiest ? bread ever! I guess next time I will be using slightly less sugar but that’s just me.
Thanks for your comment. I am glad you tried this Rum banana bread recipe. Yes, it’s amazing.
Tried with both rum and whiskey (two different occasions!) Made one change based on a favorite Ice Cream flavor “Rum Raisin” (Haagen-Daz) ~ added some rum-soaked raisins! Absolutely fabulous!
I haven’t baked the bread yet. 4 mashed bananas are a lot, more than 3 cups. It seems like a lot for one loaf. How many cups are needed?
Well, that’s exactly what we used and they are amazing. It all depends on how big your bananas are.