Extra Moist Banana Bread with Brown Sugar, Sour Cream & Coffee

A rich, tender banana bread with a deep caramel flavor from dark brown sugar, a touch of brewed coffee for depth, and sour cream for an ultra-moist crumb. This loaf is everything you love about banana bread moist, flavorful, and perfect for breakfast or dessert.

Why You’ll Love This Recipe

• Uses 3 whole ripe bananas super moist and naturally sweet

• A hint of coffee enhances the banana and brown sugar flavors

• Sour cream makes the crumb rich and soft

• Great way to use up overripe bananas

• Simple ingredients, no mixer needed

Ingredients

• 345g ripe bananas (about 3 large), mashed

• 150g dark brown sugar

• 2 eggs

• 60–70ml neutral oil (canola, sunflower, or vegetable oil)

• 50g sour cream

• 1 tbsp instant coffee mixed with 1 tbsp hot water

• 1 tsp vanilla extract

• 240g all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• Optional: ½–1 tsp ground cinnamon

• Optional: chopped chocolate or banana slices for topping

Instructions

Prepare the Batter:

• Preheat your oven to 170–175°C (fan) or 180°C (conventional). Grease or line a 9×5-inch loaf tin.

• In a large bowl, mash the ripe bananas.

• Add the brown sugar, eggs, oil, sour cream, vanilla, and coffee mixture. Whisk until well combined.

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).

• Add the dry ingredients to the wet mixture and gently fold using a spatula until just combined. Do not overmix.

• Pour the batter into the prepared loaf tin. Top with banana slices or chopped chocolate, if using.

Bake:

• Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

• If the top browns too quickly, tent loosely with foil around the 40-minute mark.

• Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Extra Moist Banana Bread

his loaf is everything you love about banana bread moist, flavorful, and perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 49 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 240 kcal

Ingredients

  

• 345 g ripe bananas about 3 large, mashed
• 150 g dark brown sugar
• 2 eggs
• 60 –70ml neutral oil canola, sunflower, or vegetable oil
• 50 g sour cream
• 1 tbsp instant coffee mixed with 1 tbsp hot water
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• Optional: ½–1 tsp ground cinnamon
• Optional: chopped chocolate or banana slices for topping

Instructions

 

• Preheat your oven to 170–175°C (fan) or 180°C (conventional). Grease or line a 9x5-inch loaf tin.
• In a large bowl, mash the ripe bananas.
• Add the brown sugar, eggs, oil, sour cream, vanilla, and coffee mixture. Whisk until well combined.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
• Add the dry ingredients to the wet mixture and gently fold using a spatula until just combined. Do not overmix.
• Pour the batter into the prepared loaf tin. Top with banana slices or chopped chocolate, if using.
• Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
• If the top browns too quickly, tent loosely with foil around the 40-minute mark.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Keyword banana bread, desserts, moist bread, tea cake

Frequently Asked Questions (FAQ)

Q: Can I skip the coffee?
Yes! It just enhances the flavor subtly, but the banana bread will still be delicious without it.

Q: Can I use yogurt instead of sour cream?
Absolutely. Use full-fat plain yogurt for a similar moist texture.

Q: How should I store this banana bread?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well.